I have a friend. That friend has a farm share. Did everyone but me already know about these things? I didn’t, until I came to work at my present job, where all of my co-workers have a farm share. It is exactly what it sounds like – you pay for a share in a farm, and weekly during the summer, you get an allotment of fresh veggies, which constantly change depending on what is in season. It is a great way to 1) Make sure you eat your veggies; 2) Get exposure to some veggies you might not typically buy if left to your own devices; and 3) learn new recipes for said veggies. It really promotes seasonal cooking.
So anyway, my friend was going to be out of town, so he suggested that I pick up and use his farm share veggies for that week so that they wouldn’t go to waste, and I happily agreed. The harvest from that week (and imagine getting a comparable amount of fresh veggies every week in all different varieties), which was also conveniently right before the 4th of July weekend, included: cabbage, carrots, red and green onions, green beans, swiss chard, cucumbers, red beets, and summer squash. Lots of summer squash. As in 8 of them, a mixture of zucchinis, yellow pattypans and yellow crook neck squash. Now, I had managed to use up the cabbage and carrots, plus some cucumbers and onion making cole slaw and a pasta salad. The swiss chard and beet greens found a home being sautéed up as a side dish to some chicken. But what about the summer squash?
