More pancakes, more pizza, more salad, and some cheesy cornbread

August . . . the time of year when I fear leaving home for a few days only to return to godzilla-sized squash.  Even though we picked every eatable squash before we left Sunday night, on Thursday morning we found to our delight 5 more squash and only one that was on the very large spectrum.

Our mini beach vacation gave us the opportunity to lighten our squash load by 4 to give some of our bounty to Matt’s Grammy who had not yet had any squash this year!  Here’s how we’ve been using the rest of it.

Squash numbers 43 & 44 became zucchini pancakes.

44 and 45 became another squash pizza, this one with roasted cherry tomatoes, heirloom tomatoes, and homemade grass-fed cow’s milk mozzarella cheese.

46 and 47 were grated and cooked into a kid-friendly cornbread casserole.  Using the last of my local cornmeal that came as part of a winter CSA and local dairy and eggs, this made an entirely local meal.  We had it for breakfast, although it would usually fit in as a dinner side dish.  This was a rare hit to my son who is really not feeling the squash as much as the rest of the family.

Cheesy Zucchini/Summer Squash Cornbread Casserole

  • 2 medium squash shredded
  • 4 eggs
  • 1 cup plain yogurt or strained kefir or sour cream
  • 1 cup grated cheddar cheese
  • 1 1/2 cups cornmeal
  • 1/4-1/2 tsp salt
  1. Let squash stand in a strainer for 10-30 minutes and then wring out the excess moisture.  Preheat oven to 400 degrees.
  2. Whisk eggs, then combine yogurt/kefir/sour cream, cheese, salt, cornmeal, squash.
  3. Pour into greased baking dish and cook for 25-35 minutes until begins to brown and knife comes out clean.
Cheesy Squash Cornbread Casserole

Cheesy Squash Cornbread Casserole

Squashes 48,49, & 50 became a really delicious zucchini chowder with tomatoes, corn, and cheese.  Recipe via Simply in Season.

Squashes 51, 52, & 53 became a second delicious batch of zucchini pancakes.

Finally, squashes 54 and 55 became another raw squash salad dressed with a red wine vinaigrette and fresh basil.

Every day I remind myself, when you have squash, eat squash.  Although it has already been quite a bit more squash than I imagined, I have really been enjoying it.  But my squash recipes are definitely on repeat about now.  Please share if you have recipes to help me keep up with this squashy garden of mine.

 

 

 

Lordy, lordy, we’ve made it to 40 . . .

Just a quickie update today.

Squash 40 was another delicious beef garden skillet, this time with grass fed ground beef, onions, peppers, tomatoes, sweet corn, squash, garlic, brown rice, chicken broth, and parsley.  Except for the onion and rice, everything was fresh and local.

Squash 41 and 42?  Another double batch of squash pancakes, topped with local grass-fed raw butter and local maple syrup.  I’m in heaven every morning we eat this.  And the kids enjoy it too.  Not as much as blueberry pancakes, of course, but any morning where they are happily eating veggies for breakfast is good in my book.

A pic of my growing space at the beginning of July.  My squash pants are a lot bigger now!

A pic of my growing space at the beginning of July. My squash pants are a lot bigger now!

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!