In summers past, I grew yellow squash with great success. The plants spread to every inch of the garden, threatening to overwhelm tomato plants, the herb garden and a small patch of arugula. After the vines firmly established themselves, the long, fat squash seemed to appear overnight. What to do with all those squash?
A neighbor saved the day. She loved squash blossoms. She would nip the problem in the bud, so to speak, by picking blossoms before the squash could appear.
Ultimately our best solution was avoidance. We stopped planting squash. Problem solved.
But I missed squash's pleasant crunch and clean flavor. Last week we were gifted with a basket of zucchini and yellow squash from our next-door neighbor's front yard garden. Picked while they were young, before they became watery, the zucchini and squash were unblemished, firm and the picture of health.
For an excellent summer refresher, perfect for a picnic or party this upcoming Labor Day, how about trying this recipe for sangria? Using in-season stone fruit, this recipe is the perfect way to celebrate (or mourn) the end of summer. Feel free to use whichever fruit you choose, but it is especially nice with fresh, ripe stone fruit such as peaches, nectarines, and/or plums. Mangoes, pluots, or cherries would also make a nice addition. I happened to use a white peach, a white nectarine, and a white pluot.
Lots of people think of pineapple as a summertime treat, however, fresh, sweet pineapple is available all year round with lots of healthy benefits. Pineapples are good sources of vitamin C, B6, thiamine, manganese and fiber. They have zero fat and cholesterol as well.
Salsa Verde makes a perfect dip during the summer and also adds a refreshing burst of flavor to all type of dishes. It is a great marinade and topping for grilled fish, seafood, chicken, beef, and lamb.
Still finding new ways to use up all my Farmer's Market finds. I love green beans and always buy so many, I could eat them with every meal.
