Can't you tell I just picked my first zucchini. Two cucumbers
yesterday. Tomatoes are starting to ripen.

I am at the "O boy another." Probably won't be long before I start
the "O drat, what I am going to do with another dozen."
--
USA
North Carolina Foothills
USDA Zone 7a

In article ,
The Cook wrote:

Can't you tell I just picked my first zucchini. Two cucumbers
yesterday. Tomatoes are starting to ripen.

I am at the "O boy another." Probably won't be long before I start
the "O drat, what I am going to do with another dozen."

I'm only a half step ahead of my summer squash, and there are others
that haven't started production yet( My insides thank me for it
though. Tonight, they are going to have to share the plate with beet
greens, boiled potato, and chicken schnitzel.

I like summer squash as a contrast for the more flavorful items in a
meal. Last night we had them sauteed, and served with basil pesto. The
muted flavors of the squash, seemed to enhance the flavors of the pesto.

When you get tired of them slathered in olive oil, barbecued, and
severed with parmesan, or sauteed with shallots and parsley, you might
try

Summer Squash

* 2-4 small summer squash
* 1/2 tsp. dill
* 1 tsp. lemon juice
* 1/2 tsp. parsley
* 1 (smallish) clove garlic
* 1/4 cup chopped onion
* olive oil (to coat pan)
* salt and pepper to taste
* 3/4 to 1 tsp. horseradish mustard
* pinch of curry powder

Coat a pan or skillet with olive oil. Add onion and garlic, cook for
about a minute, then add thinly sliced squash. Add the lemon juice,
dill, parsley, salt, pepper, mustard, and a little curry powder. Sautee
until the squash is tender, stirring often.
--
- Billy
"Fascism should more properly be called corporatism because it is the
merger of state and corporate power." - Benito Mussolini.
http://www.democracynow.org/2010/7/2/maude
http://www.democracynow.org/2010/6/2...al_crime_scene