While we were in South Africa, Jim and I were just hoping that the tomatoes would be getting ripe by the time we returned. Instead we found that Bri had already filled the refrigerator's vegetable bin with tomatoes, summer squash and zucchini!
Since this is our first year to grow green beans, she wasn't sure what to do with those...so this is what I picked last Thursday, our first morning back home.
Friday's bounty was a little less...but then I had pretty much picked it dry on Thursday!
On Monday we left all the goodness for Kelli to come and pick. She loves raiding the garden...plus, I was feeling really bad that day. So, it was a win-win situation for both of us.
On Tuesday, Bri did the picking that afternoon. (I was still feeling too bad to pick that morning.) She loaded us up with more summer squash and a fair amount of salad tomatoes.
This morning I was feeling some better and decided I had better take care of the green beans again. I walked out of the garden with my bushel basket about half full!
After giving Meagan and Kelli both fresh veggies to take home, sending some to Teri (Meagan's MIL) and giving away a large tub at the office on Tuesday...I still need to go home and make salsa tonight if I can render the strength to do so!!!
Oh yeah, and I need to put up some purple hull peas too!
As you can see from these photos, we are not having to make the summer squash stretch. So, I have had to find new ways to prepare it. After all, we can only eat it fried so many days a week. Right? ;-)
Last night was our first experimental recipe and it went over pretty well with the whole family. So, if you find yourself with summer squash out the wazoo...you might want to give this a chance.
Stuffed Summer Squash
2 medium yellow summer squash, halved lengthwise
1 tablespoon olive oil
2 tablespoons plus 1 1/2 teaspoons butter, divided
1/4 cup finely chopped onion
2 tablespoons finely chopped pepperoni
1/4 cup of Parmesan cheese, divided
4 tablespoons fine bread crumbs, divided
1 tablespoon minced fresh parsley (I used Italian bread crumbs, so I left out the parsley.)
salt and pepper to taste
Step One: Remove pulp from squash, leaving 1/4 inch thick shells. Chop pulp and reserve.
Step Two: Cook shells gently in hot oil in a covered skillet over medium-low heat. Turn shells once, cooking about 2 to 3 minutes on each side, or just until tender. (It took me longer for the larger squash.) Transfer to a rack, cool and pat dry with a paper towel.
Step Three: Add 1 1/2 teaspoons butter to oil in skillet. (Since it took my large squash so long to cook, I added more because the oil was almost gone.) Add squash pulp and onion. Cook until onion is tender. (Another note, next time I think I will add the pulp of another small squash so that I have more filling.)
Step Four: Stir in pepperoni, 1 tablespoon Parmesan cheese, 2 tablespoons bread crumbs, parsley, and salt and pepper to taste. Fill shells with squash mixture.
Step Five: Mix remaining Parmesan cheese and bread crumbs. Sprinkle over squash. Dot with remaining butter.
Step Six: Broil squash 4 inches from heat for 2 to 3 minutes or until golden brown.
These really were delicious. And if you happen to have any good squash recipes...or zucchini...or tomato...or green beans...let me know. I have a feeling we are going to be experimenting with a lot of different things before this summer is over!!!