Week 11 – Summer Squash

Veggie of the Week: Summer squash!
Summer squash are in the cucurbit family, related to cucumbers and melons. We grow two varieties, zucchini and patty pan summer squash. Everyone knows that zucchini bread is an amazing way to use excess zucchini! Here’s a couple more ideas for what to do with your summer squash:

Stuffed Pattypan squash

What you need to have ready: Pot for boiling 5-7 pattypan squash, baking dish, large mixing bowlsaute’ pan, separate 2 quart saucepan for rice, if it is not pre-cooked.

**The Stuffing recipe will make more than needed . I used it for stuffed zucchini and mushrooms.

  • 5-7 small-medium pattypan squash
  • water for to cover for boiling
  • 2 cups of pre-cooked brown rice

Stuffing

  • 1 Tablespoon olive oil
  • 1 cup of baby portabello mushrooms
  • 2 cups packed chopped rainbow chard (this is what I had on hand. Any cooking greens will work)
  • 1/2 cup chopped onions
  • 2 cloves garlic, chopped
  • 1/2 cup shredded swiss cheese
  • Seasonings: Penzey’s breakfast sausage seasoning. (Similar seasoning: sage and thyme. These vegetables are savory so any seasoning will work. Use what your family likes!)
  • 1/2 cup part skim ricotta cheese
  1. Boil pattypan squash for 15 minutes. If rice is not already cooked, cook it in a separate pan while the squash is boiling.  Cook rice and boil squash at the same time and make the stuffing while those two are cooking.
  2. In the sauté’ pan, add the oil. Let it heat to medium. Add the mushrooms, onions, garlic, and rainbow chard. Add Seasoning of choice. Cook 5-7 minutes until done. If the pan gets too dry, add a little water to finish steaming the greens.
  3. Preheat oven to 400*
  4. Add the sautéed vegetables to mixing bowl. Add the ricotta. Add the rice. Stir to combine. Set aside.
  5. Remove the squash. Cut off the end AND stem so that they sit flat. Using a small paring knife, cut out a deep pocket.  Repeat with the rest of the squash. KEEP THE STUFF YOU CUT OUT. Chop and add it to the mixing bowl.
  6. Stuff each squash with the vegetable/cheese mixture.
  7. Bake 20 minutes.
  8. Remove and top with cheese. Return to oven for 3 minutes until cheese has melted. Serve immediately.

Here’s the link to the full recipe: https://www.katrina-runs.com/stuffed-pattypan-squash

Another great idea for making use of squash blossoms: add them to a quesadilla!
See you at the farm stands this week!
Ellen and Ashley
Your City Grown Farmers
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