Those that know me well know I am a vegetarian who is rather fussy about what vegetables he eats. I LOVE all vegetables. But I am not one to eat all vegetables cooked by everyone. Certain veggies need a very special hand in my mind to be fit for me to enjoy. Zucchini and Squash are two such vegetables. This week has been a lucky one for me as far as these vegetables go.
At Gardenworks yellow squash and zucchini are being sold in abundance. Meg grows them at the farm and I can see that of all the veggies, these are the first to come to harvest. Seeing them at any marketplace, especially when arranged beautifully to make you want to buy them - makes me sad. I am not a big fan of these vegetables. Especially when another may be cooking them for me. I like them cooked in certain ways and cooked with great care and attention. I do not want to taste or feel the water in them, once they are on the plate. Something about a juicy squash or zucchini makes me want to cry. And so, I have lived the last 17 years in the US mostly scared that I will find someone proudly feeding me these veggies but really giving me a dish I could just as happily not eat or rather run away from.
Of course tomatoes are another story. There is not much that you can do to them that would ruin them for me. In fact I am able to forgive most culinary mistakes when they are made around tomatoes. This week brought to our kitchen some cherry tomatoes from one of our favorite local farmers - Brian Talmadge. Yesterday we enjoyed the Cuban Black Bean Cakes at The Chocolate Mill Cafe in Glens Falls. The spicy vegetable chutney served with them was made with zucchini and squash. It was sensational. As were the cakes. I told Charlie I could have eaten several potions of the dish. It was beautiful for the sum of every part of the dish. And each part of the dish was sensational by itself. Then last night our friend Betty Osborne and her daughter Scott had us over for dinner. Betty served a most wonderful baked-stuffed zucchini and I had a second preparation with zucchini in one day that blew me over. I am enjoying a lucky love affair with zucchini and squash this summer. And so today, for dinner, I prepared something in our kitchen made with zucchini and squash. Grilled this time. Tossed in a herb-infused oil and tossed with halved cherry tomatoes. It looks and tastes gorgeous. We have Gardenworks and Black Lab Farm to thank for this.
Now you know we eat savory foods as well. One would think following the blog posts that we only enjoy fruits all summer long.
Menu for dinner tonight (Saturday, July 17, 2010)
Salmon-crabcakes
Double-basil mussels with pasta
Potato salad
Roasted cauliflower and red onions
Grandma Hayes' corn bread
Pasta with summer-herb-marinara
Simple marinated sweet peppers
Grilled zuchhini and squash
Blueberry linzer-torte
PS: I am adding a photo from the dinner tonight. First time ever for us to have served dinner, cleaned the kitchen and be in bed by 10 PM.
How did you do the blueberry Linzertorte? A walnut pastry w/ blueberry preserves?
Posted by: mary | Saturday, July 17, 2010 at 05:09 PM
Holy cow! I wanna come for dinner!
Veggies from the farm stands and gardens in summer make for the best of eating during the entire year. Supporting our local farmers and markets is a wonderful trend that will continue as we get to more organically grown foods..
Your markets look so inviting and colorful. The people that run the farm stands are proud to sell their produce and wares and to share ways to prepare them.
Sigh. Squash and zucchini...
Special problem children in the world of vegetables.
My sister years ago said that she hated squash and said that they named it right! But of course many folks might also put okra in this category. That is too bad because okra truly rocks with the right prep be it stuffed, sauteed, fried, stewed....never met an okra i didn't like.
Yellow squash casserole is a southern thing and yummy when made right but generally kind of blah. An all time favorite is sauteeing onions (and bacon if preferred) and adding the squash for a dry saute and seasoned to taste.
how many ways can you skin a squash?...
Watch the sunset and all the animals settling in for the night and most of all...
Enjoy your wonderful feast!
Posted by: Bonnie | Saturday, July 17, 2010 at 05:41 PM
Hi Mary! Charlie made the linzertorte with two nuts. Of course we used our own blueberry jam for the torte. It was DEEELISH! Served it with home made creme fraiche. Heavenly!
Posted by: suvir saran | Saturday, July 17, 2010 at 10:35 PM
Bonnie - come for dinner. Bring your sister along too.
Will share the local markets and farm-stands with you. And also cook you squash, zucchini and okra. Okra happens to be one of my favorite veggies. Will also cook you bitter melon (karela) that Charlie and I LOVE and cook for those that truly enjoy vegetables, flavor and refined cooking.
We enjoyed dinner. One of our guests funnily was quite like Charlie and I. He could not stop looking at and enjoying our geese and ducks. The kitchen sink looks out at the two ponds and the stream. The area that the geese make their favored playground.
Posted by: suvir saran | Sunday, July 18, 2010 at 07:38 AM
I have to say I'm with you on the zucchini and yellow squash. I still haven't found a way to eat yellow squash that I like, but zucchini on the grill with some olive oil, maybe some balsamic or other vinegar and some spices/seasonings is great. Actually tried with garam marsala the other day and that was a good match.
Posted by: skills0 | Thursday, July 22, 2010 at 03:21 PM
If I find inspiration in a weblog, I keep coming back for more. I am enjoying your harvest posts, though getting myself to spend time in the kitchen during the summer is, well, challenging. Your excitement about the growing season is getting to me, though. Look for something from me in your mailbox, as thanks for your contagious enthusiasm.
Posted by: Paula | Thursday, July 22, 2010 at 10:53 PM
How fun to meet another person who like me is not easily pleased with zucchini and yellow squash issue. Welcome to the blog. Thanks for posting this comment. Where are you based? How did you find this post?
How did you incorporate the garam masala into the recipe?
Posted by: suvir saran | Saturday, July 24, 2010 at 07:19 AM
Paula - You are too kind to me. Charlie and I will be at the farm later today. Will be looking out for this mysterious "something" from you. You have been too generous with your gifts to us. Charlie is wanting a taste of those famous gluten-free brownies.. How are you? How are the kids? How are the breads? We have to plan ahead and come one weekend and get some. How lucky you are to have that beautiful bread baked by the hubby? How are the chickens? Did you all bring in some chicks this year too?
Posted by: suvir saran | Saturday, July 24, 2010 at 07:23 AM
Hi Suvir, we actually corresponded a bit a few years back. I linked to a post of yours about eggs. I'm the aspiring farmer who is still stuck in Chicago. Ha ha. Bad time to try to sell a condo.
Anyway, I wouldn't call what I did even really a recipe. Just sliced zucchini long ways, sprinkle with some olive oil and/or sesame oil, salt, pepper and then I've used garam masala or soy sauce, different things. It's never quite the same twice. Throw it on the grill until nicely browned (maybe even a bit burned in spots). Fantastic.
Posted by: Curtis Swartzentruber | Monday, July 26, 2010 at 04:25 PM
The torte was amazing - Charlie is a skilled baker, and a master of textures. He truly has a "biscuit hand", and these are born, not made! He has the instinct to stop mixing just when the exact right texture will develop in the finished product. I have never been so impressed by textures in baking as I am with Charlie's results.
Posted by: Sally | Friday, July 30, 2010 at 10:46 AM