3 Acre Farm

  (Turlock, California)
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What to do with all the squash!?

I know it is hard to know what to do with all the squash, so I decided to give you a couple of suggestions! Above, is what we had last night for dinner. Grilled Romanesco and Goldy zucchini, Japanese eggplant and French red shallots on a Rosemary skewer. Marinated Summer Vegetables Grilled on Rosemary Skewers from Williams Sonoma recipes! Very pretty! I will have the Rosemary available on Friday for pick-up. Although there are not any green beans this week, this next recipe is heavenly! I made it last year and everyone raved about it. Not only is it tasty, but it is colorful and pretty too. Sweet and Sour Pattypan Squash and Green Beans from Myrecipes.com. Now some of the Pattypan squash are getting big so fast so I had to look for a recipe to use and I remember my mom used to make stuffed zucchini so I thought hmmm, that sounds good! I found this yummy recipe. Stuffed Pattypan Squash from Allrecipes.com. Don’t forget, you can blanch and freeze while there is an abundance!
 
 

In the Dirt

In the dirt now!  

Sugar peas, snap peas, florence fennel, Golden Globe turnips, White Egg turnips, French grey shallots, French red shallots, Dutch yellow shallots, Petit Dejeuner French breakfast radishes, Optima butterhead lettuce, Red salad bowl lettuce, Parade salad scallions, Genovese basil, catnip (well, we must keep the pets happy!) Australian brown onions, High Scent sweet peas, fava beans, Swiss chard, five types of garlic, Cylindra beets, Chioggia beets, Red Sails lettuce, Dark green Bloomsdale spinach, Scarlet Nantes carrots. Volunteer potatoes, Red Kuri squash.....that is about it for now!  More later!

 
 
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