Summer Squash Delicacies
Summer squash comes in a plethora of varieties. Spanning a spectrum of colors, patterns, shapes, and flavors, summer squash can be both a blessing and a curse. At Ekar, we harvest hundreds of pounds of this veggie every week throughout the summer. At some point, we get tired of our typical stir fry or roasted veggies dish that includes this persistent seasonal fruit. If you are experiencing monotony, please enjoy some of the following summer squash recipes to diversify your plate!
Into a large bowl mix:
- 2 cups all purpose flour
- 1 cup brown sugar
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/8 tsp. ginger
- 1/8 tsp. allspice
- 1/2 tsp. salt
- 2 cups grated zucchini
- 1 apple peeled, cored and grated
In another bowl, beat:
- 3 eggs
- 2 tsp. vanilla
- 1/2 cup unsweetened applesauce
- 1/2 cup oil (vegetable or canola)
Stir into flour mixture until batter is just combined. Spoon into well greased muffin cups, filling to the top.(Note: If you are using muffin liners you may need to spray with cooking spray to prevent the muffins from sticking to the paper.) Bake at 350° for 20 minutes.
Three Sisters Succotash Recipe
- 3 cups of green beans, trimmed and cut into ¾ inch pieces
- ¾ teaspoon salt
- 2 large ears fresh corn, husked
- 2 tablespoons olive oil
- 2 small summer squash, cut into ½ inch pieces
- ¼ teaspoon freshly ground pepper
- 2 scallions, finely chopped
Place beans in a large saucepan, add water and cover. Add ½ teaspoon salt and bring to a boil. Cover and reduce heat to maintain a simmer and cook until the beans are tender (20-30 minutes). When they are done, drain and save the cooking liquid.
While the beans cook, cut corn kernels from the cobs. Scrape down the cob with a small spoon to get all the “milk” and remaining corn pulp. Heat the oil in a skillet and add the corn with its “milk.” Stir and add in the squash, beans, and 2 tablespoons of the bean-cooking liquid. Cook and stir occasionally until corn and squash are tender (8-12 minutes). Season with the remaining salt and pepper. Sprinkle with the scallions and serve immediately.
Replace your pasta with some “zoodles” (zucchini noodles)! Simply use a spiralizer to prepare your zoodles and use as a gluten-free pasta replacement. You can find an assortment of fun recipes for your spiralized zucchini and other summer squash here: yummy zoodle recipes.