Tag: summer squash

Summer Squash Curry

Summer Squash Curry

We couldn’t help but want to share this recipe, published by the New York Times from David Tanis.  A yummy way to use the bounty of summer squash varieties we grow. Try it with small zucchini, pattypan, or yellow Success!

Coconut Oil
1 bunch scallions or 1 onion, chopped
salt and pepper
1 tsp grated garlic or 2 garlic scapes, minced
1 serrano or chile pepper, finely chopped
1 Tbsp turmeric
1 Tbsp fish sauce or light soy sauce
zest and juice of 1 lime
13.5 oz coconut milk
2 pounds small summer squash,
cut in 1-inch cubes, slices, or wedges
1 cup shelled peas (optional)
2 pounds mussels (optional)
1 pound squid (optional)
Mint leaves, for garnish
Basil leaves, for garnish
Cilantro leaves, for garnish

Melt 2 tablespoons coconut oil in a large heavy-bottomed saucepan over medium-high heat. Add onion(or scallions), season with salt and pepper, and cook until softened without browning, about 5 minutes.

Add garlic, ginger, chile, turmeric, fish sauce, and lime zest and juice, stir, and cook for an additional minute.
Add coconut milk, bring to a simmer and cook until fragrant, 1 to 2 minutes.

Add summer squash and peas, if using, and cook gently until just tender but still firm, about 5 minutes more. Turn off the heat.

Meanwhile, if using mussels and squid, put 1 tablespoon coconut oil in a soup pot over high heat. Add mussels, stir, and cover. When mussels begin to open, after 3 or 4 minutes, add squid, stir and cook, covered, for 2 minutes more. Turn off heat. (Skip this step for a vegetarian version of the recipe)

Transfer summer squash and sauce to a deep, wide serving dish or divide among large soup bowls. If using, scatter mussels and squid over the top. Garnish with mint, basil, and cilantro.

Summer Squash with Crispy Cornmeal Coating

Summer Squash with Crispy Cornmeal Coating  serves 4

In this recipe, you can vary the flavor by adding a couple tablespoons of your favorite herbs to the cornmeal.

1 cup cornmeal



4 small or 2 medium summer squash, halved crosswise, each half sliced lengthwise into strips

1 cup flour

1 egg, beaten

olive oil

1. Mix the cornmeal with salt, pepper, and any other spices you wish to add.

2. Coat each strip of squash in flour, then egg, then cornmeal and set aside.

3. Pour enough oil into a skillet to cover the bottom and heat on medium-high. Transfer the coated strips of squash to the skillet and cook until brown, about 5 minutes. Flip them over and brown them on the other side, then transfer to a plate to cool slightly.

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