Life, if that’s what you call it

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.

Admit it, you have no idea what they are. Do you? They look kind of like large, pale carrots and they can be a bit intimidating to tell the truth. The only reason they do intimidate the average cook is because most people have never had a parsnip in their kitchen which is a shame.

Parsnips are kind of out of the ordinary. See when they were first grown in the Mediterranean they were about the size of a baby carrot. As people started to migrate further north and planted them they noticed that these vegetables grew larger the further north they went. Why? Parsnip require a cold snap in order to store the sugar in the flesh. Also since they are in the same family as parsley and other wonderful aromatics they have  a bit of that snappy kind of taste to them. The flavor is hard to explain it’s sweet yet slightly spicy flavor and is a favorite of even the pickiest of eaters in my family, Kevyn (4). That makes me happy because not only are these strange veggies delicious they have a cornucopia of nutritional content. Parsnips are full of dietary fiber, potassium, calcium, and folic acid. Another great thing about parsnips? They are easily disguised for those children who are vegetable phobic.

How can you do that? Well, because of their color they can easily be mashed and replace those potatoes. Or you can take a page from Alton Brown and make a Pearsnip Sauce in which you pair them up with Pears and make it like an applesauce, yum. You can also replace the grated carrots in your muffins for grated parsnips. Or how about making up some veggie chips for a snack, they look similar to potato chips and are much better for you.  The possibilities for uncover veggies with parsnips are endless, you should really try it.

Now as far as cooking them is concerned this is not a problem at all. Parsnips lend themselves well to many different cooking styles and go well with just about anything. If you peel them and shred them they are great raw in a salad. You can add them in a stew to add flavor and thickening. Steaming, saute, roasting, grilling you name it and parsnips can do it. So, that is that. Parsnips are nothing to be afraid of they are tasty and easy to make. Next time you are at the farmer’s market or the grocery store and see these odd looking roots, give them a try.

Roasted Parsnips and Carrots

3 carrots peeled and cut into 1 inch pieces

3-4 Parsnips peeled and cut into 1 inch pieces

2 tablespoons Olive Oil

2 cloves garlic minced

1 teaspoon cumin

1 tablespoon Red Wine vinegar

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon chopped parsley

Pre-heat your oven to 350 and set a rack in the middle. In a large mixing bowl mix oil, garlic, cumin, vinegar, salt and pepper. Add vegetables and toss to coat thoroughly. Turn contents of bowl onto a large cookie sheet to have one layer of vegetables. Bake for 10 minutes and carefully stir the vegetables to ensure even browning. Bake for an additional 10 minutes or until the vegetables are tender. Move to a serving bowl mixing in the parsley before serving.