From the Land 9.5

food for thought
full share: lettuce, tomatoes, summer squash, cucumbers, salad turnips, peppers, and leeks from Whipstone in Paulden, and apples from Mina’s Farm in Camp Verde

partial share: lettuce, tomatoes, summer squash, cucumbers, and apples

upcoming and ongoing

Prescott Valley Eco-Loco Festival
this Saturday, September 8
celebrate sustainable living at this fun fair!
more info: or

Prescott Valley Business Health and Community Showcase
Tim’s Toyota Center
Saturday, September 15

Grow Native! Plant Sale
Highlands Center
Saturday and Sunday, September 8 & 9
more info:

Prescott Farmers Market
every Saturday morning (7.30am-noon) through October 27
Yavapai College parking lots D&E – 1100 E. Sheldon St.
great place to supplement your CSA shares with other local products
more info:

Prescott Valley Farmers Market
Friday evenings (4-7pm) through September 28
Tim’s Toyota parking lot – corner of Glassford Hill and Florentine

Chino Valley Farmers Market
Thursday afternoons (3-6pm) through October 18
BonnFire Grill Restaurant – 1667 S. Highway 89

veg of the week

summer squash: Cucurbita pepo

The species “pepo” includes zucchini, yellow crookneck and straightneck, and scallop or pattypan squashes. The term “summer squash” is appropriate mainly because it is harvested when still immature and while the rind is still edible, and because it does not store into the winter like a mature hard-rind winter squash will! Squash has a long 10,000 year history here in the southwest, as it has been cultivated for centuries by Native Americans as one of the “three sisters”, along with corn and beans. Columbus brought the seeds back to Europe, where it gained popularity particularly in Italian and Mediterranean cuisine.

uses: All parts of the summer squash are edible, including the rind, seeds, flesh, and blossoms. Since the skin is where the majority of the nutrition is, make sure you leave it on! Summer squash is fantastic and versatile:

  • slice and grill
  • grate it and bake into sweet breads (for you moms who have to sneak veggies in where you can!)
  • cut in half long-ways and stuff with meat, vegetables and sauce, and bake topped with cheese
  • grate it raw over salads and sandwiches
  • slice and serve with hummus, baba ganoush, or another favorite dip

nutrition: Summer squash is rich in antioxidants, boosting our immune system and protecting against certain illness. It is anti-inflammatory, antimicrobial, supports prostate health, and decreases the risk of cancer. In addition, while high in carbohydrates, the specially structured polysaccharide pectin has been shown in animal studies to protect against diabetes by regulating insulin function. For best nutrient retention, keep the skin on and lightly steam the vegetable, rather than microwaving or boiling.

to store: Because the rind is soft, summer squash does not store long like winter squash. Pick unblemished squashes that are heavy for their size. Store unwashed in an air-tight container in the refrigerator. It can be steam-blanched for 3 minutes and frozen, which retains the nutritional quality, though it results in a softer flesh when thawed (perfect for baking with).


yellow squash – nice and easy
adapted from floyd the food guy
serves 2-4

  • 1-2 T olive oil
  • 1 lb small, fresh yellow squash, sliced into rounds
  • salt and pepper
  • 2 cloves crushed garlic
  • 2 T chopped fresh chives

Heat the oil in a saute pan over a medium burner. Drop in the sliced summer squash, season with salt and pepper, toss to distribute the seasonings and then allow to cook.

Turn the squash every couple of minutes so the slices brown evenly. This process will take about 10-12 minutes of cooking time.

When the squash is just tender, scatter the garlic over it all and toss to incorporate and cook it with the squash. Finally, add the chives, toss it well and serve.

summer squash frittata
adapted from my recipes
serves 6-8

  • 3 T butter
  • 4 small summer squash, chopped into 1/2-inch cubes (about 2 cups)
  • 1 leek, white part coarsely chopped (1/2 cup)
  • 12 large eggs, lightly beaten
  • 1/2 C sour cream
  • 1 t kosher salt
  • 3/4 t freshly ground pepper
  • 1/3 C chopped fresh basil leaves

Melt 3 T butter in a 10-inch ovenproof skillet over medium-high heat; add chopped zucchini, squash, and onion, and sauté 12 to 14 minutes or until onion is tender. Remove skillet from heat.

Whisk together eggs and next 3 ingredients until well blended. Pour over vegetable mixture in skillet.

Bake at 350° for 33 to 35 minutes or until edges are lightly browned and center is set. Sprinkle evenly with chopped fresh basil.

creamy yellow squash and apple curry soup with toasted coconut
adapted from food 52
serves 4

  • extra virgin olive oil
  • 1 leek, white part finely chopped
  • 1 clove garlic, minced
  • 2 t grated fresh ginger
  • 2 t curry powder
  • pinch of cayenne pepper
  • 4 yellow squash, sliced into 1/2″ rounds
  • 1 quart chicken or veggie broth
  • 1 green apple, peeled, cored and chopped
  • sea salt and freshly ground black pepper to taste
  • 1/4 flaked coconut, lightly toasted, for garnish

Heat the extra-virgin olive oil in a medium pot over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the ginger, curry powder, and cayenne pepper. Cook for 1 minute. Add the yellow squash and chicken broth. Bring to a boil and simmer for 10 minutes. Stir in the apple and simmer until tender, about 5 minutes. Season with sea salt and freshly cracked black pepper.

Carefully transfer the some of the soup to a blender. Cover the rim of the blender with a towel and puree it in batches until smooth and creamy. This soup can be served warm or cold. Reheat the soup and ladle it into bowls for a warm curry soup. For a cold soup, refrigerate in a pitcher or bowl. Garnish with toasted coconut at serving time.


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