Source: From Asparagus to Zucchini 3rd ed. 3 or 4 medium squash 2 Tb olive oil 2 Tb chopped fresh sage, or 1 Tb. Dried 1 Tb garlic, minced salt and pepper Heat oven to 350°. Cut squash and zucchini into 1” dice, toss with other ingredients. Roast until tender, about 15 to 20 minutes. … Continue reading Sage-Roasted Squash
Vichyssoise
Adapted from The Zen Monastery Cookbook 2 onions, chopped 1 lb. potatoes, cut into chunks 1 lb. zucchini or other squash diced a large handful of cooking greens (spinach, kale, collards, or chard), stemmed and chopped (if desired) 4 c. water 1 ½ tsp ¼ c chopped fresh basil (or ½ tsp dried) 1/8 tsp … Continue reading Vichyssoise
Getting the flavor of Summer Squash!
Curcurbita pepo Summer squash are distinguished from their relatives, winter squash, by their thin skin and brief shelf life. The are made up of 94% water, are low in calories, and supply vitamins A and C, potassium, and calcium. We are growing four varieties this year. We have black and yellow zucchini, yellow crookneck, and … Continue reading Getting the flavor of Summer Squash!
Fox & Fawn Farm 