Happy Early Summer Everyone! It's the time of year when most farmers have squash coming out their ears! We love this time of year because we get to eat and produce one of the most sustainable crops out there- squash and zucchini! But it's also quite frustrating when customers are scared to buy it because they "just don't like it. I mean how do you fix it? Mom just always boiled it and it was terrible!"
Recently, I have been struggling with the fact that many people don't know how to prepare the vegetables we grow, and thus don't know how to support local farmers with their purchase dollars. I was luckily born to a home economics teacher and an owner of a grocery store, not to mention the granddaughter of two wonderful "country cooking" experts. But I realize that not everyone is as comfortable around the farm-to-fork concept as I am. I feel like I need to change this. As much as I hate taking photos of my food, I know that for my business to survive, and for us to have a sustainable, local food system, we are going to have to re-educate massive amounts of people on how to eat seasonally and what that means.
Right now, eating seasonally and eating locally means eating squash. This is the time of year when squash can really shine. It's delicious. It's tender. It comes in about 20 different varieties, all of which are beautiful and fun. And there are so many different ways to fix it! You don't just have to boil it! Or saute it! Although both of these are great logical options! I'm going to go Bubba Gump on squash for a second. You can roast it. You can fry it. You can make it into fritters. You can put it in curry. You can put it on your burrito. You can put it in pasta salad. You can toss it with marinara sauce for pasta primavera. You can saute it with broccoli, carrots, ginger, garlic, and soy sauce and pretend that you got take out.
I love experimenting with our vegetables and I've recently created a new sort of recipe for a vegetable loaf. I used squash, zucchini, and kohlrabi, but you can pretty much substitute any kind of veggies in this recipe that you have during whatever season! I even made a mustard greens loaf a few weeks ago and it was AWESOME!
Grate up your squash, zucchini, kohlrabi. Chop an onion. Pour in some House Autry Hush Puppy Mix. Add in the required oil for the volume of mix you're using, but use only half the amount of milk/water. Add in an appropriate number of eggs, and mix. It should end up thicker than pancake batter, but not like cookie dough. Bake in a well greased cast iron skillet. Eat like cornbread with some beans or even use it to make a tomato sandwich!
The classic way I grew up eating squash was stuffed squash (or zucchini). My mom would parboil the squash, but it in half, scoop out the middle and mix it with some onions, bread crumbs, sausage, and an egg. Then, she would re-stuff the squash, top it with cheese, and bake it till the cheese was lightly brown. A few weeks ago, I made a vegan equivalent by substituting the sausage and egg with ground up chick peas, some sage, garlic, time and oregano. Sorta like mixing hummus with your squash and onion mixture. Then I made my cheese sauce by sauteing flower in some oil, thinning down the mixture with some of the left over ground chick peas and white wine. Then I flavored it with salt and pepper. Dad ate it. He was a meat cutter for 50 years. He couldn't tell the difference!
So guys- This time of year, we, the farmers of North Carolina, would love for you to experiment with squash and zucchini. The key to eating locally and seasonally, and preserving our small farms is changing the way we eat throughout the year. You will not regret it. You will become more creative and nutritious as you add more locally grown products to your diet. It's the best way ever to not get bored with your food!!