Summer squash reigns supreme
Regina Murphy
Wednesday, September 10, 2008
Summer squash, particularly the yellow variety, is a very popular vegetable.
You'll find it fresh, frozen, or canned at any time of the year. It’s just everywhere at the Farmers Market right now.
Squash is prolific and easy to grow. It is best when picked young, from six to 10 inches long. Pattypan, a saucer-shaped squash, should be around four inches in diameter. Be careful about letting them go; I just saw a story about a 6 foot zucchini in New York.
Summer squash can be served raw with dips and salads, or grilled, broiled, steamed, stir-fried, deep-fried, boiled, baked, or stuffed. Because of its mild flavor, it can be added to almost any main dish recipe or pasta sauce for texture, flavor and color.
Use herbs and spices to perk up the taste. Dill, pepper, basil, marjoram, chives, and mint are particularly well-suited to squash, and its delicious cooked with garlic, onions and tomatoes.
Summer squash bruises easily so be nice to it. Look for a firm skin and one that feels fairly heavy for its size. You can keep it in the refrigerator for about a week, and it prefers to have a little air circulation.
Freezing softens the flesh of the squash, but it will still be usable in casseroles and other dishes where crispness is not important. Blanch cut-up summer squash two minutes, shake off the excess water and seal in an airtight container. Store in the freezer for up to four months.
You can julienne or shred squash for use in soups, egg foo young, as spaghetti noodles, mixed with grated potato for “Squash Browns” — the possibilities are endless. My Uncle W.T. passed down a fabulous squash relish recipe, and my grandma Finney taught my mom how to make these next two recipes.
SKILLET SQUASH
AND ONIONS
6 large yellow squash sliced
1 medium onion chopped
1 Tbsp. bacon grease (or olive oil)
salt and pepper to taste
Slice squash in medium slices. In large iron skillet, melt bacon grease or olive oil; when melted add the squash and onions in layers, sprinkling salt and pepper between layers. Cover and cook over low heat. When squash starts to become tender, mix gently. Cook until squash is tender, about 20 minutes or so. Serve with fried cornbread.
Speaking of cornbread, why not try this great Southern recipe? My mom loved these, and we’d often have them at fish fries. You can do the same thing with fresh corn, too, and even substitute a Jiffy corn muffin mix instead of working from scratch. Keep the oil hot, or the Squash puppies will soak up too much grease.
SQUASH PUPPIES
2 medium yellow squashes, cubed
1 egg, beaten
1/3 cup all-purpose flour
1/3 cup cornmeal
1 tsp. baking powder
1/2 tsp. salt
1 medium onion, grated
vegetable oil
Add squash to saucepan and cover with salted water. Cook, covered, 10 to 15 minutes or until tender. Drain and mash enough squash to make 1 cup. Combine squash and egg and blend well. Combine flour, cornmeal, baking powder and salt, stir well. Add squash mixture and onions, stir until blended. Drop squash mixture by level tablespoon into hot oil. Cook until golden brown, turning once.
Makes about 2 dozen.
ARKANSAS SQUASH
CASSEROLE
2 pounds yellow summer squash or zucchini
1 medium onion, chopped
1 can (4 oz.) chopped mild green chilies, with liquid
2 small jalapeno peppers, seeded and chopped
1 cup shredded Monterey Jack cheese
1 cup sour cream
1 1/2 cups tortilla chips, crushed
Slice the squash 1/4-inch thick. Steam the squash and onions in a 3-quart pan (or microwaveable bowl). Once the squash is tender, add chilies, cheese and sour cream; stir gently so squash will not be mashed. Spread half of crushed tortilla chips in the bottom of a 2-quart rectangular baking dish. Pour in the squash mixture and sprinkle with the remaining tortilla chips. Bake in a 350 degree oven for 20 - 25 minutes. Makes 8 servings.
I guess technically a butternut squash is more of a Fall squash, but anyway, it is available to buy right now. So here’s a nifty recipe for it!
BUTTERNUT
SQUASH BREAD
2/3 cup shortening
2 cup sugar
4 eggs
2 c. butternut squash, baked and mashed
2/3 cup milk
3 1/3 cup flour
2 tsp. soda
1 1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. cloves
2/3 c. nuts
2/3 c. raisins
Cream shortening and sugar until fluffy. Stir in eggs, squash and milk. Blend dry ingredients into creamed mixture. Bake in two 9-x-5 inch greased and floured loaf pans at 350 degrees for one hour or until toothpick comes out clean. One for today, and one to freeze for next month! This recipe can also make muffins.
Well! How’s that for a fifth anniversary food column? Five great years of sharing all kinds of food advice and menus. I couldn’t have done it without all of your input! In case you haven’t seen the signs around town, the Sacred Heart Mexican Supper is coming up on the 19th. Mark your calendars.
Next week the focus is on pasta dishes. If they’re good enough we’ll just say to heck with Olive Garden and open our own Italian restaurant.
Your challenge now is for innovative uses for that wonderful Latin bread we call a tortilla. They’re not just for Tex-Mex anymore. Flour or corn, send your best recipes to murphysmenu@yahoo.com, or 517 Merchant St., Emporia, 66801. The deadline is September 11. Let’s Get Cooking!