Here’s the longer version of a little guest post I did for the Tucson CSA newsletter for their “A Week At My Table” segment, where CSA members describe how they’ve used their veggies through the week.
From other parts of the country you read phrases like “as the temperature drops”, “packing away my flip-flops” and “now that summer is at an end.” Well, here we’re still in the throes of what most people call Summer and it’ll still be a while before we start indulging in winter squash and (be still my beating heart) mountains of greens. But as we wait for our temperatures to drop, the Tucson sun is giving us lots of seasonal produce to whet our palates now.
Squash – Well, sure of course there’s gonna be squash. But we don’t often get these absolutely adorable baby pattypan squash. They came in a variety pack this time – green globes, grey-green flying saucers, striped ridged tutus. They were almost a shame to eat. Almost. I gazed at them lovingly and then took a knife and carved them into eighths. My favorite thing to do with summer squash is my favorite thing to do with most vegetables: roast them in olive oil, salt and pepper. Since they were so young, they didn’t take too long and their skins were oh-so-brown and carmelized – just delectable with marinated chicken breasts cooked in foil pouches in the same oven.