First off, we’ll try to deal with that pile of summer squash you might be staring down.
Ratatouille — traditionally heavy on the tomatoes and eggplants, both of which are a week or two away for our particular CSA, this is a great way to use up your summer vegetables. I chose the recipe from Cooking for Engineers, because I’m an engineer and the site amuses me. It has lots of pictures! You could follow the recipe exactly, or sub out the eggplant with the softer pattypans, the herbs with microgreens and garlic chives, and cut some of the sweet corn from the cob to add.
Marinated Garden Vegetables — Adapted from Mark Bittman’s How to Cook Everything Vegetarian
1/2 c red wine or rice wine vinegar
2 T salt
herbs to taste (oregano, thyme, Herbs de Provence) – about 2 t
2 bay leaves
2 cloves garlic
1/2 c olive oil
1 head broccoli, chopped
2 medium squash (yellow, zuccs, or pattypan) cut lengthwise and sliced
2 medium carrots, cut into rounds
handful of green beans, cleaned and cut into 1″ lengths
a bell pepper, sliced
1/2 cup of good black or kalamata olives
black pepper to taste
Bring herbs, salt, oil, vinegar, and garlic to a boil in about a quart of water. Add broccoli and green beans and boil for about a minute. Then add the squash, carrots, bell pepper, and olives and boil less than a minute more. Turn off the heat and cover. Allow to cool in the pot, and serve at room temperature or cold, with a bit of the liquid plus the black pepper.
Vegetable Pancakes — These will use up summer squash in a flash, and this great New York Times article (again, Mark Bittman) brings several international flavors to the table. Many of these can use cabbage instead of summer squash.
Tomorrow I’ll try to hit beets and cabbage.