We have squash coming out our butts. We're into our third week of farm-fresh produce and we've gotten armfuls of squash every week so far. Trust me, it's a lot of freakin' squash.
Week 1: ZUCCHINI, YELLOW SQUASH, PATTY PAN SQUASH, asparagus, strawberries, and green onions
Week 2: ZUCCHINI, YELLOW SQUASH, cucumbers, broccoli, strawberries, romaine lettuce, green peas, green onions
Week 3: That's right, ZUCCHINI, YELLOW SQUASH, broccoli, strawberries, cucumbers, green onions, beets, a couple different kinds of spring lettuces, cabbage
We've grilled squash. We've sauteed squash. We've baked squash. Daniel made a squash and rice dish with cumin and onions. And I made some kind of cheesy squash casserole. I think we're to the point where we may end up shredding some of the zucchinis and freezing them for future zucchini bread endeavors.
While most of the produce I'm loving - especially the strawberries, broccoli and lettuces - I am tired of SQUASH. Please, No. More. Squash.
4 comments:
Whoa...it may be time to "squash" the Squash!
There are some things we still have not tired...squash pie, squash ice cream....squashloaf....there are options
squash. the name itself doesn't call to mind a yummy vegatable. when i think of squash i think of what i do to scary, creepy, unwanted bugs in my house. i'm sure the name must stem from a very pleasurable attribute of the vegatable. i would be curious to know. Cathryn, maybe you and Daniel could look in to the origin of the name "squash" and let me know what you find out. i think freezing some of it is a real good idea.
yeah, I'll get right on that, mom :)
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