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The Cookstr Weekly: Have a Squashing Summer

June 29, 2015


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

Editorial Director

by Green City Market
“The Market was the motivating force behind this lovely spring recipe because it is the perfect place to shop for ingredients that bring seasonality and healthfulness together. I like to serve the light yet hearty soup with toasted country bread from Bennison’s Bakery.” -Sharon Olson, customer
More Summer Squash Recipes from Cookstr

from the Portland Picnic Society
The idea of eating outdoors in warm weather sounds pretty appealing. In her new book, The Picnic: Recipes and Inspiration from Basket to Blanket, Andrea Slonecker shares everything you need to plan an effortless outdoor get-together: no-fail recipes, helpful checklists, and expert advice.


Brazilian Fried Chicken 

by Rebecca Lang

“Supposedly the first ruler of Brazil often requested this peasant fried chicken dish, frango á passarinho, instead of the royal dishes he was usually offered. Walk into a bar in Brazil for happy hour and the menu will likely include a version of frango á passarinho, still popular today.

It is time-consuming to cut a whole chicken into 20 pieces without a cleaver. If you don’t have one, heavy-duty kitchen shears will do the job as well. The cuts can be random but some will be straight through the bones. Just make sure the pieces are all about the same size.” – Rebecca Lang

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