summer squash – Page 2

Squash/Cucumber Bread and Butter Pickles

May 17, 2016

As far as I’m concerned, it’s never too early in the season to put up pickles! I wish I could remember where this recipe came from, but it’s full of good instructions about proper canning. If you don’t want to do the sterilizing and boiling bath canning, then make the pickles and refrigerate them as soon as the brine cools. Consider them refrigerator pickles and eat them in a week or two.

To sterilize canning jars, submerge them in boiling water for at least 10 minutes and until they are ready to be filled. Use new lids, and sterilize them according to manufacturer’s instructions.

Notes on Spring Produce

May 17, 2016

Another amazing week of vegetables. That head of romaine is just right for grilling – if you’re so inclined. I shared directions for grilling lettuce a few weeks ago, but basically – wash the head, cut it in half lengthwise, brush the cut sides with olive oil and grill. Dress it with a simple vinaigrette.…
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Spaghetti with Grilled Ratatouille

May 13, 2016

This recipe is adapted from Fine Cooking magazine.

Squash Baked with Tomatoes

May 13, 2016

This week I’ve been reading “Cooking for Mr. Latte” by Amanda Hesser, former food editor of the New York Times. All this week’s recipes come from that book – a lovely combination of memoir and cookbook.

Chocolate Squash Cake

May 13, 2016

When you’ve had all the grilled and sautéed squash you can enjoy, try this bundt cake recipe from “’Mother Daughter Dishes” by Cheryl Najafi.

Corn, Squash and Tomato Stir Fry

April 29, 2016

The first corn of the season – yum. A tip if you’re not familiar with no-spray corn. Most ears are likely to have a corn worm or two. Just cut off the affected part of the ear and you’re good to go. If I have more corn than I can use right away, I grill the extra ears in the husk. When they’re done, the husks and silks slip off easily and I store the grilled corn in a sealable plastic bag in the refrigerator. It will keep about a week that way and is still as sweet as it was the day it arrived.

In the meantime, if you need an idea for today’s fresh corn, try this recipe from Martha Rose Shulman of the New York Times. No Thai basil? Any basil will do, or just omit.

Chilled Carrot and Summer Squash Soup

April 29, 2016

This recipe came from Organic Gardening.

Judith Winfrey’s Yellow Squash with Tomatoes and Parmesan

April 29, 2016

Susan Puckett published this recipe in Atlanta magazine. Judith Winfrey is the co-owner of Love Is Love Farm at Gaia Gardens.

Stacked Summer Vegetable Salad

April 29, 2016

A recipe from the Wednesday morning Dunwoody Farmers Market.

Dixie Winfrey’s Yellow Squash with Garlic Cream Sauce

April 26, 2016

Dixie Winfrey is the mom of Judith Winfrey of Love is Love Farm at Gaia Gardens and PeachDish. This recipe ran in Atlanta magazine. From Susan Puckett’s writeup: “A caterer, Dixie traveled to France and learned how to master velouté (a velvety “mother sauce” made with a butter-based roux) after having it served over squash blossoms. Back home, she tried the same sauce technique over the actual squash, which she simmered just enough to retain some of its crunch. Even her squash-phobic daughter approved. Now squash is a staple in both their kitchens during the summer months.”

Tag: summer squash