Its that wonderful time in Vermont when we feel like we have everything at our fingertips.
The tables at the farmers markets are filled with color and texture.
Hunter gathering is most satisfying right about now.
Ready for the oven. Now, go put on some music and relax.
Produce of every kind, almost
The produce gets me the most excited.
No sweet corn for a bit, but we have raspberries and blueberries, so were happy.
Enter, the summer squash
The squash is here.
Zucchini and summer squash of all sizes and shapes from little round balls to curved yellow delights.
I like to keep it simple, so the lovely flavor of the squash shines through.
Saturday night supper
This was Saturday night supper with a little salad on the side.
Ready for the oven. Now, go put on some music and relax.
This time around, I used the food processor to make the stuffing with a finer texture.
it’s possible for you to just as easily chop everything with a knife, including the bread!
If you cant find patty pan squash, use any summer squash you have!
It’s waiting for you!Farmers markets in the U.S. continue to increase in number and scope. The United States Department of Agriculture keeps aninventoryof farmers markets that you can use to find a location near you.
This is tasty in a little zucchini boat.
Eat what is fresh and best, and you wont go wrong.
Slice a tiny sliver off the bottomof the squash so it will stand up.
Slice off the top of the squash to make a flat area, save this top for garnish.
Scoop out some of the insidesto the squash, leaving a sturdy wall all around.
A melon baller works well here.
Drizzle a little olive oil over the insides and season with salt and pepper.
In a food processor (or with a grateror knife) add the squash and pulse until chopped up.
Heat a tablespoon or so of oilin a skillet and add the squash mixture.
Saute until the onion and squash have released much of their juices.
Place in a bowl.
Toss in with the vegetables and mix well.
Mound into the squash bodies, drizzle with a bit of olive oil, dont forget the little tops.
Sprinkle with the Parmesan, and drizzle with olive oil.
Bake for 50 minutesand check with a knife inserted in the thickest part of the squash.
Serve with their little hats, and a drizzle more of olive oil.
Happy Foraging!
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