Howdy, gardener. Got squash?

If you do, here’s what to do. If not, you can cook the blooms, too.

Stuffed Zucchini is filled with white beans, feta cheese, tomatoes and olives.
Stuffed Zucchini is filled with white beans, feta cheese, tomatoes and olives.

For some lucky Arkansas gardeners, the summer of 2013 is churning out a bumper crop as prolific summer squashes - crookneck and straight neck yellow squash, green and yellow zephyr squash, flying-saucer-shaped pattypan squash and zucchini - are popping up in farmers markets and “gift” bags from friends, family and in-laws. But for others (me) the season has been more of bloom than a boom. As in the two squash plants in my tiny backyard garden plot have produced loads of blossoms but no fruit (yes, squash are indeed fruits, even though we eat them as vegetables).

photo

Arkansas Democrat-Gazette file photo

Straight- and crookneck yellow squash, zucchini and pattypan squash are at home in a wide variety of summer recipes.

TIPS

Look for squash with smooth, unblemished skin.

Whenever possible, select smaller specimens for optimal flavor and few seeds.

Most of the nutrients (and flavor) are found in the skin, so avoid peeling if possible.

Yellow squash and zucchini are interchangeable in most recipes.

When grilling, don’t oil the squash directly, as this can cause it to discolor and develop an off flavor. Instead, oil the grill grate.

If you (and all of your friends, family and neighbors) have had your fill of summer squash, you can always freeze it for enjoyment during the dreary days of winter.

Frozen squash is best used in casseroles and other dishes where texture isn’t important.

How to freeze sliced yellow squash and zucchini: Wash and trim squash. Cut into ½ - to 1-inch slices. Place 6 cups of squash in 1 gallon of boiling water and blanch for 1 to 2 minutes after water returns to a boil. Drain immediately in a colander. Then place drained squash in a bowl of ice water.

Drain again and transfer to freezer containers and freeze.

For muffins and breads or as a clandestine approach to getting kids to eat more vegetables, shredded or grated squash is ideal. Try adding finely shredded squash or zucchini to a pot of chili, meatloaf mix or sloppy Joes; your kids will likely never notice.

How to freeze shredded or grated squash: Wash and trim squash or zucchini. Grate or shred it raw using a box-style grater. Transfer to freezer containers (1-cup quantities are good) and freeze. Thaw and drain (if necessary) before using.

Whether you’re up to your ears in bushels of squash or simply baskets of blossoms, the following recipes offer several tasty ways to enjoy the summer favorite.

Zucchini Fritters

1 pound zucchini

Salt

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 green onion, chopped, green part only

½ to ¾ teaspoon minced jalapeno

2 tablespoons all-purpose flour

1 egg, beaten

Olive oil, for frying

Greek-style yogurt, for serving

Shred the zucchini and put it in a colander. Sprinkle generously with salt, mix well and set aside for at least 30 minutes to drain.

Meanwhile, toast the cumin and coriander seeds in a small dry skillet over medium heat until they begin to pop and smell fragrant. Grind in a spice grinder or mortar and pestle.

Rinse the shredded zucchini under cold running water or place in a bowl of ice water. Pick up a small handful, squeeze it dry and put it in the center of a linen dish towel. When you’ve squeezed all the zucchini by hand, gather the dish towel around the zucchini and twist, wringing out as much liquid as you can. The more liquid you remove, the lighter the fritters will be.

Put the squeeze-dried zucchini in a mixing bowl and stir in the green onion, jalapeno, cumin and coriander and mix well. Stir in the flour and then the beaten egg. The mixture should be sticky, but not runny, and there shouldn’t be any liquid pooling in the bottom of the bowl. If there is, stir in a little more flour.

Add enough olive oil to a heavy skillet to fill by ¼ inch.

Place over medium-high heat.

The oil is hot enough when a little bit of zucchini sizzles immediately. Drop 4 (2 to 3 tablespoon) mounds of the batter into the pan, flattening them slightly with the back of a spoon, and fry until golden brown on one side, 3 to 4 minutes, then gently flip and fry until golden brown on the other side, 2 to 3 minutes. Remove to a paper towel-lined plate and gently pat away any excess oil.

Serve immediately, with a dollop of thick Greek yogurt.

Makes 8 fritters.

Recipe from Russ Parsons of the Los Angeles Times

This beefy casserole makes a one-dish meal. The casserole freezes well.

Bartenfelder Farm’s Family Squash Casserole

Vegetable oil

1 pound lean ground beef

1 medium onion, diced

2 cloves garlic, minced

2 ribs celery, diced

½ cup diced green bell pepper

6 cups homemade or store bought tomato spaghetti sauce, divided use

1 teaspoon chopped fresh basil

1 to 2 pounds mixed summer squash, such as pattypan, yellow and zucchini, trimmed

1 cup Italian-style bread crumbs

½ cup shredded mozzarella cheese

½ cup freshly grated parmesan cheese

Heat oven to 350 degrees.

Lightly grease a 9-by-13-inch baking dish with oil.

Brown the ground beef in a large skillet over medium heat, stirring occasionally to break up any large clumps. (The meat does not have to be cooked all the way through.) Drain off as much of the fat as possible, then add the onion, garlic, celery and green bell pepper to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables have softened.

When the mixture has browned, add 2 cups of the spaghetti sauce and the basil;

mix well, then remove from the heat.

Meanwhile, fill a large saucepan with an inch or two of water; heat over medium-high heat.

Cut the different squashes into ¼ -inch slices and add to the saucepan. Cook, covered, for 2 to 3 minutes, or until the slices are slightly tender but not fully softened. Drain and set aside.

To assemble: Create a single layer of the par-cooked squash slices in the bottom of the prepared baking dish, then layer in the following order in even amounts: the meat vegetable sauce, the bread crumbs, some of the remaining 4 cups of spaghetti sauce and the mozzarella and parmesan cheeses; repeat twice to use all the ingredients, ending with a sprinkling of bread crumbs over the remaining cheeses. Bake for about 1 hour, or until the cheese and bread crumbs have started to brown. Serve hot.

Makes 6 to 8 servings.

Recipe adapted from The Washington Post

Roasted Squash and Garlic Soup

2 small heads of garlic

2 pounds zucchini or yellow squash, cut into 1-inch chunks

1 large yellow onion, cut into 1-inch chunks

2 tablespoons olive oil

Salt and black pepper

5 cups chicken or vegetable stock, or more as needed

1 (5-ounce) package Boursin Herb & Garlic Cheese

Heat oven to 425 degrees.

Separate the heads of garlic into cloves and peel each clove (see note). Toss the garlic, zucchini, and onion with the olive oil and a little salt and pepper and arrange in a single layer on a 13-by-18-inch baking sheet (or two smaller baking sheets). Roast, stirring every 15 minutes or so, until fully tender and golden brown, about 45 minutes.

Scrape the vegetables into a large pot and add the stock.

Bring to a boil over high heat, then reduce the heat to medium and simmer for 5 minutes. Turn off the heat, add about half the Boursin, and puree with an immersion blender (adding a little more stock if the mixture is too thick). Taste and adjust the seasoning, then serve garnished with the remaining Boursin.

Makes 4 servings.

Note: To quickly peel large amounts of garlic, separate the cloves by removing the excess papery skin on each head of garlic and place them in a bowl.

Place a slightly larger bowl over the bowl of garlic to create a sphere. Shake the sphere vigorously for a minute or so.

The agitation will loosen and remove most of the skin.

Recipe from Slate

For those of us with access to squash blossoms, this soup pairs the subtly flavored flowers with smoky poblano peppers.

Squash Blossom Soup

2 tablespoons unsalted butter, divided use

2 tablespoons vegetable oil, divided use

1 cup finely chopped white onion

8 cups fresh squash blossoms, rinsed, drained, and chopped, OR 2 (7-ounce) cans squash blossoms, rinsed, drained, and chopped (see notes)

¼ teaspoon ground black pepper

1 ½ teaspoons coarse salt, divided use

2 poblano chiles, charred, sweated, peeled, stemmed, seeded and cut into 1-by- ½ - inch strips (see notes)

2 cups fresh or frozen corn kernels

4 cups diced zucchini

4 cups canned chicken or vegetable broth

1 cup milk

Heat 1 tablespoon each of the butter and oil in a large pot over medium heat until the butter melts and bubbles. Add the onion and cook until soft and translucent, 5 to 6 minutes, stirring occasionally. Stir in the squash blossoms, sprinkle with the pepper and ½ teaspoon of the salt, and cook until the blossoms have wilted and are tender, 3 to 4 minutes. Transfer to a medium bowl and set aside.

Heat the remaining 1 tablespoon butter and 1 tablespoon oil in the same pot over medium heat until the butter melts. Stir in the poblanos and cook for 2 to 3 minutes.

Add the corn and zucchini and cook for 3 more minutes, stirring occasionally, or until softened but not mushy. Add the broth and the remaining salt, bring to a gentle simmer, and cook for 12 to 15 minutes.

Meanwhile, place half of the cooked squash blossoms and the milk in a blender or food processor and puree until smooth.

Reduce heat under the pot to low and stir the squash blossom puree into the soup (keep the heat low, or the milk may appear to curdle). Stir in the remaining squash blossoms and heat gently for 3 to 4 minutes. Taste and add more salt if needed. Serve hot.

Notes: If using fresh squash blossoms, remove the lower part of the stem and rinse them thoroughly. (Little insects appreciate their fragrance as much as we do.) The green sepals can be discarded, or left in (they will add crunch).

Canned squash blossoms can be found in well-stocked Hispanic markets. Rinse thoroughly before using.

Char poblanos over an open flame or under the broiler until the skin browns and bubbles.

Sweat in a plastic bag and then remove skin.

Recipe adapted from Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking by Pati Jinich Stuffed Zucchini

1 tablespoon olive oil, plus more for the baking dish

3 cloves garlic, chopped

1 medium onion, chopped

4 medium zucchini

Sea salt

4 ounces feta cheese, crumbled

½ cup cooked white beans, rinsed

2 small tomatoes or 1 large tomato, hulled and chopped

¼ cup small pitted black olives, chopped

¼ cup chopped parsley leaves

1 teaspoon ground black pepper

Heat oven to 400 degrees.

Use a little oil to lightly grease a 9-by-13-inch casserole dish.

Pour the tablespoon of oil into a large skillet over medium-high heat. Once the oil shimmers, add the garlic and onion and cook, stirring frequently, until tender. Transfer to a mixing bowl.

Cut each zucchini in half lengthwise. Use a sharp melon baller or spoon to scoop out the inside flesh, leaving a ½ - inch border of skin and flesh all around. Reserve the scooped out zucchini halves, sprinkling the insides lightly with salt.

Coarsely chop the flesh and add it to the mixing bowl, along with half of the feta plus the beans, tomatoes, olives, parsley and pepper. Stir to combine;

this will be the filling.

Arrange the scooped-out zucchini halves cut side up in the casserole dish. Divide the filling among them, mounding it as needed. Top with the remaining feta. Bake until the zucchini halves are fork-tender and the feta has softened and lightly browned, about 30 minutes.

Serve hot or at room temperature.

Makes 4 servings.

Recipe adapted from The Washington Post

Food, Pages 29 on 07/10/2013

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