The CSA (community-supported agriculture) that I’m a part of has kicked into gear for the summer, and with it has arrived the beginnings of a glut of zucchini and yellow squash, ready to be sautéed, stuffed, fried, and baked into cupcakes, breads and savory tarts. Colorful and with a meaty bite that makes them a satisfying part of meatless main dishes, summer squash should be one of your go-to ingredients through the end of August.
Summer squash, the family that includes zucchini, pattypan squash, and yellow crookneck squash, is named not for its season but for its short storage life, as compared to winter squashes like acorn and butternut. So take advantage of summer and its squashes while we have them!
Warmest regards,
Kara Rota
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