Summer squash #s 4-20, yes we’re at 20 already!

Well the summer squash has sure taken off around here, and I’ve been lagging on my dutiful reporting.

2 zucchini, number 4 and 5 of the summer went into a delicious beef-basil-coconut milk stir-fry (recipe below) over cauliflower rice (see here for a how to from Everyday Maven).

Matt’s Beef Basil Coconut Milk Stir-fry

Sauce:

  • 1 can coconut milk
  • 1 tin of anchovies, finely chopped (or less to taste)
  • ½-1 tsp salt, depending on taste
  • Juice and zest from 1 lime

Stir fry:

  • Lard or other stir-fry oil
  • 1 lb. ground beef
  • 3 cloves garlic (or equivalent garlic scapes), chopped
  • 1-2 chilies, chopped (optional, or red pepper flakes)
  • 1 lb. or more fresh seasonal veggies (snap peas, greens, carrots, zucchini/squash, bell peppers, etc.)
  • 1 c. basil, loosely packed

Directions:

  1. Mix all the sauce ingredients together and set aside, and prep the veggies: garlic and chilies (if using) in one bowl, the rest of the veggies in another.
  2. Heat the wok on high heat, and then add the oil. Add the beef and brown, then remove the cooked beef and set aside, leaving the oil in the wok.
  3. Stir-fry the garlic and chilies until fragrant (no more than 1 min).
  4. Add the rest of the veggies and stir-fry until just starting to get tender and basil wilts (no more than 5 min)
  5.  Add the beef and the sauce and stir to incorporate and heat everything. Eat and enjoy!

The rest of the summer squash’s were eaten or preserved as followed:

  • squash numbers 6-10 were used to make 9 pints of summer squash relish from a recipe in Put ‘em Up!
  • numbers 11 & 12 became two loaves of zucchini bread, one which was shared with friends a recent Tie Dye Brunch Hangout we hosted and another which was frozen to be used on an upcoming road trip
  • numbers 15-20 were turned into a huge batch of “zapplesauce” (basically zucchini flavored like apples) half of which was baked into “zapplesauce muffins” which were eaten, frozen, or given to a family with a new baby, and half of which was frozen as  zapplesauce to be made into muffins at some future wintertime date.  Zapplesauce muffins recipe is courtesy of the cookbook Serving Up the Harvest.

And I just picked two more zucchini today!

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