Vegetable medley: Fresh is best: Sue Ade offers summer veggie recipes

Posted: Wednesday, July 22, 2009

Squash, available in winter and summer varieties, can be prepared in countless ways.

Photos By Sue Ade
Photos By Sue Ade
Nothing can beat the taste and quality of fresh, locally grown produce. Seek local produce from farmers, markets and neighborhood roadside stands.

Summer squash, such as zucchini and crookneck, blend well with tomatoes and other seasonal vegetables, making them ideal for summer casseroles and stir-fry dishes.

Quick cooking summer squash can also be made into tasty appetizers, soups, even desserts.

The blossoms of the squash plant are particularly delectable and worth seeking out.

If you don't garden yourself, now is the time to make friends with the local farmer or garden enthusiast, trading freshly picked squash flowers for a sampling of hot, golden-fried squash blossom fritters.

My mother's brother, Octave, presented my mother and me with perfectly prepared fried zucchini flowers years ago.

After just one nibble, reluctance turned to enthusiasm, and I've been a fan ever since.

Even if you know someone who claims they don't like squash, try offering them a piece of chocolate-chip cinnamon-spice cake, an intensely moist cake that hides a good bit of grated zucchini.

Summer squash is abundant now and, after this, we can look forward to winter squash with names like acorn, hubbard, and butternut.

Pumpkin and pumpkin flowers are delicious, as well, and before we know it, they'll be here, too.

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