Things are really speeding along here at the farm, what with August just around the corner. It’s hard to believe that in a few weeks the leaves will slowly begin to fade into their brilliant red, orange, and yellow hues. But fear not, for August brings with it more mouth-watering vegetables that will allow us to hold onto summer for just a little while longer!
This week we will be featuring our abundant summer squash which includes zucchini, yellow squash, and pattypan squash. All three types are very versatile and make an excellent addition to any summertime dish.
Summer squash has a very high water content which makes it perfect for those hot summer days as it may help to prevent dehydration. The high water content also means that it is low in calories, coming in at about 14 calories per 3 ½ ounce serving according to Michael Murray, N.D., author of The Encyclopedia of Healing Foods. It is also a good source of vitamin C, carotenes, and potassium. In addition, summer squash may also help to prevent cell mutations that can lead to cancer.
• Can be eaten raw; makes a wonderful addition to salads
• Grill it
• Add it to a stir fry
• Roast it (especially delicious when roasted with a little olive oil, cherry tomatoes, and fresh basil)
• Add it to any of your favorite egg dishes
• Slice into long, thin strips, sauté until softened, and use in place of pasta
• Make zucchini bread or cake (very similar to carrot cake)
Follow the links provided below for some really tasty recipes:
Have fun and enjoy!