So sorry I forgot to post this yesterday (9/5/2010) so here you go.
Thanks to the advancements in agriculture and the fact that as Americans we buy a lot of our produce from other countries things like Summer Squash are available just about all year long. But for people like me who tries to only buy local produce it’s something that I look forward to as soon as I start to see spring turning warmer.
I haven’t talked about it here but I am a big supporter of local growers. There are many many advantages to this. One, you are stimulating your local economy by buying from small growers and farms in your area. Two you are supporting your local ecosystem because well, it’s basically your neighbors that are growing your food. Three you are more likely to get organic foods for cheaper. And finally, you know beyond a shadow of a doubt that the food you are getting is fresh if you are buying them from local growers. And the first step to great meals is fresh foods. Luckily more and more supermarkets are starting to carry “Local Grown” vegetables and if you are in an area where you don’t have a farmer’s market near by I’d say that spending a few cents more for local produce is well worth it.
So what is summer squash? It is similar to other types of squash but is grown during warmer frost free temperatures and it is harvested before the rind begins to harden. So in reality summer squash is a immature fruit but it is still rather tasty. My two favorite types happen to be zucchini and yellow crooked neck squash. Now because of the fact that it is immature it is lower in nutritional value than the winter counterparts but it still has healthy amounts of dietary fiber, calcium, potassium and folate but as with many other vegetables the majority of the nutrients are in the skin so please don’t peel them before cooking.
As for cooking, well the sky is the limit. Since summer is perfect time to be grilling slice them into 1 inch round and place on a skewer, through the rind, brush with some olive oil and put them on the grill. They’ll only take about 5 minutes on each side. Sautee, steamed, stir fry all great ways to cook your squash. As with any vegetable I wouldn’t recommend boiling unless you enjoy mushy nutritionally void and flavorless vegetables. For me, my favorite is a medley of yellow crook neck and zucchini much like my mom used to make for me. I hope you all not only give summer squash a shot but also start watching where your fruits and veggies are coming from. Remember, buy fresh, buy local.
Mama’s Calabacitas
1 medium size zucchini washed, cut into 1/2 inch pieces
1 yellow crooked neck squash, washed, cut into 1/2 inch pieces
1 tablespoon olive oil
1 medium onion diced
3 cloves garlic
2 teaspoon ground cumin
1 can of sweet corn, drained
1/2 cup chicken broth, low sodium
salt and pepper
In a large skillet over medium high heat, sauté onion and garlic in olive oil till fragrant. Reduce heat to medium low and add chicken broth, corn, squash, cumin, salt and pepper and simmer for 10-15 minutes or until squash is tender.