Week 4 - Stealthy Summer Squash
Tina
6/21/2010 9:16:00 AM
For week 4, we got 2 heads of red lettuce, one head of butter lettuce, onions, beets, summer squash, zucchini, and cucumbers.
We have a problem in our house. None of the kids eat squash of any kind. Not winter squashes, not zucchini, not summer squash. Yes, they think it is akin to making them eat something slimey stuck to the bottom of a shoe.
Yeah, well, whatever. They love squash and they've been eating it for years. They just don't know it. Maybe the teens have figured it out and just don't care because it's so well disguised. But I think at least one of the 18yos is still in the dark.
One of my favorite ways to use summer squash is in a blended soup. It's originally from the Moosewood Cooks at Home book. I always add tons more squash than the recipe suggests, which makes it a bit thicker than the recipe intended. I think it says to add one summer squash.
Golden Cheddar Cheese Soup
1 cup chopped onions
2 tbsp olive oil
2 potatoes, chopped
2 or so carrots, chopped
Several summer squash, chopped
1/2 tsp black pepper
pinch of turmeric
2 cups veg stock
1 cup buttermilk
1 cup graded sharp cheddar cheese
salt to taste
Sautee the onions in the oil until they begin to soften. Add the rest of the vegetables, the pepper & the turmeric. Add the stock and simmer until the vegetables are soft. (Around 20 mins.) Stir in the buttermilk and cheese. Puree until smoothe. You can top with scallions, chives or parsley.
The next recipe doesn't do as good of a job at hiding the vegetables, but they're so good the kids don't seem to mind - Chocolate Chip Zucchini Muffins. The recipe is already on this site. You can also use summer squash. They freeze really well.
If you're still inundated with summer squash & zucchini, you can always shred them and freeze them. I like to use two cup increments. You may get tired of zucchini muffins in July, but they're a nice treat come January. :)
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