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A Squash for All Seasons In the winter we pay a buck a pound for limp, bruised little zucchini, hauled in from some far-off place with uncertain sanitation. Then comes summer, and we have so much of the stuff that half of it ends up overgrown and in the compost pile. And every year somebody comes up with a bunch of weird recipes to use up that excess squash. I call these “zucchini ghastlies.” You can keep the zucchini ice cream and the candied zucchini. I will say, however, that I do like a good zucchini chocolate cake! There are a variety of squash available on the Shore this time of year. We grow yellow crookneck, zucchini and patty pan, along with hybrids like golden zucchini. None of them keep well, and all are best while still small. It is common wisdom that summer squash should be lightly cooked ~ just barely done. It can also be tasty when you cook it slowly, with butter, until it is very

soft. In fact, let’s start with that simple recipe. BUTTER-STEAMED SQUASH Serves 6 23 small or 6 medium crookneck or zucchini squash 3 T. butter 1/2 cup water (approx.) Sea salt and freshly ground pepper to taste Slice the squash into about 1/4inch rounds. Put in a saucepan with the butter and enough water to come up about a half-inch from the bottom of the pan. Bring to a boil, lower heat and simmer, cov67

July 2014 ttimes web magazine  

Tidewater Times July 2014

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