Tuesday, July 14, 2009
Squash, squash, squash, squash, zucchini. Zucchini, squash, patty pan, squash. Oooommmm.
The mantra of high summer means squash here at Casa de LeLo y AdRi. This spring we planted not one, not two, but five summer squash plants in the garden. One green zucchini, two patty pan, and two yellow crook neck squash. For a household of two, that is a lot. SRSLY. So we're staying on top of the harvest, and this week have kicked it into high gear.
My favorite way of eating summer squash? Slice thickly (1/2 inch), lightly brush with olive oil, season with salt and pepper, and throw on the grill. Don't hold back about grilling extra, because you'll put it to use the next day. I like it grilled on high, leaving char marks. Last night, we threw them all on a cutting board right at the patio table, chopped them into big bite size chunks, and transferred half to a bowl with freshly made pesto. Toss to mix and serve.
Excellent. And you'll note this post kicks off the first in the labeling of Summer of Squash. I anticipate there will be quite a few more. Next up? How to use that leftover grilled squash for breakfast.