What are your favorite summer squash?
Donald V Zone 6 north Ohio
2 years ago
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gardengal48 (PNW Z8/9)
2 years agotsugajunkie z5 SE WI ♱
2 years agoRelated Discussions
My New Favorite Summer Squash 'Tromboncino Ripicante'
Comments (7)I have 2 ways that i typically prepare my blossoms. To me the simplist and the best to show of their delicate flavor is to stuff them with a mixture of fresh cheese (ricotta is best) beaten with an egg, a touch of chopped garlic, chopped fresh basil, salt and pepper. These i usually dredge in just flour and i fry them in about 1 1/2 inch of olive oil until golden. i don't recommend using any sort of batter or dredging in egg before frying, its way to heavy for the delicate texture and taste. The other way is asian style stuffed with ground pork mixed with egg and seasoned lightly with ginger, garlic, chives, salt and pepper. These i steam like dim sum. It takes longer to cook than frying but served with a little soy or light dipping sauce, they are delicous. My sister in law stuffs them with a bechamel sauce. Delicious, but i don't always have the patience to cook the bechamel first, let it cool down, etc, do you have any favorite ways to serve them? Always looking for new ideas... Natasja...See MoreFavorite Summer Squash!
Comments (7)I have a strange relationship with Summer Squash - since they were one of the very few vegetables I didn't like growing up. I am slowly, slowly learning to appreciate their taste - starting with Zucchini Bread - "life's uncertain, eat dessert first!" What I've always liked about them are their colors and what could be a cuter vegetable than a patty pan? Quick and fairly easy to grow, the plants are dramatic and attractive, don't you think? And, yes Skybird, any annual fruit-bearing plant of that size probably requires full sun. Aristocrat zucchini has been a standard but we planted a little too early this year and it didn't come up so I relied on a totally new-for-me variety - Elite. One thing I was hoping for was some resistance to powdery mildew - which I later learned it has since it wasn't slowed down at all this year. Starting off, Elite was a tiny plant and I was seriously questioning the value of this variety. It came thru however but never got very productive. Don't know what I'll do next year. Won't ever grow Black Beauty again - mildew loves it! So, maybe it's back to Aristocrat. I've grown other Summer squash off and on, including ON with crookneck planted late in 2007. Think it was Ferry Morse Yellow Summer Crookneck but it wasn't a fair trail since I planted them so late. Late planting seems to do the job for healthy plants but when I only managed to cut 1 or 2 fruits from each - can't say much about the varieties. Must get the seed in the ground by the 4th of July - must. You should know that as far as PM resistance goes  yellow squashes have it more often than greens. Or, at least, that seems to be what the literature indicates - donÂt know why that is. What's with this zucchini with the ridges - the slices are star-shaped when cut? digitS'...See MoreYour Favorite Summer Foods?
Comments (9)We love all the fresh local produce - watermelon, tomatoes, asparagus, green beans, sweet corn, squash, berries, peaches, and on and on - and tend to prepare it very simply so as to get all that fresh goodness. DH loves tomato sandwiches. I use tons of Vidalia onions in everything. We have sweet corn with just a bit of butter and salt several times a week for as long as it lasts. We eat lots of fresh fruit, pies, and cobblers. Our neighbors have been sending over tons of eggplant, okra and zuchinni that I've been sauteing lightly in olive oil or roasting until just tender. But if I had to pick my absolute hands-down favorite, only in summer, can't make it any other time of year, food it would have to be homemade peach ice cream. My great-grandmother's custard ice cream base, fresh tree-ripened peaches peeled and cut while the custard is cooking, hand cranked in a zillion year old ice cream churn, eaten sitting out on the porch in the shade with a crowd of family and friends....See MoreYour Favorite Summer Dessert
Comments (29)My fruit pizza recipe includes the directions to remove the crust from the oven and to press down on the cookie all around the pizza pan with a flat bottomed tumbler or custard cup, leaving an edge of 1/2 inch to hold in the filling. The cookie is nice and firm that way. APPLE OR PEACH COBBLER Mix: 5 cups peeled, tart apples or ripe peaches (about 6 fruits or 1 1/2 pounds) 3/4 c sugar 1 tsp vanilla 1/2 tsp cinnamon 1/4 c water for apples only. Peaches are juicy enough 2 Tbsp flour 1/4 tsp salt 1/8 tsp almond extract for peaches as well as vanilla Turn into an 8 x 8 baking dish. Dot with 2 Tbsp butter. Make batter: Combine and beat with wooden spoon till smooth-- 1/2 c flour 1/2 c sugar 1/2 tsp baking powder 1/4 tsp salt 2 Tbsp softened butter 1 egg, slightly beaten Spoon thin dabs of batter evenly over the top of the apples or peaches. There will be gaps and it won't look perfect. Bake in a preheated 375 oven for 40 minutes or until the top is nicely browned all over. Serve warm or room temperature either plain or with whipped cream or ice cream. Serves 6-8. I just made this cobbler with my daughter who had some peaches that were not particularly flavorful to use up. I had forgotten how yummy this recipe is, but she had not. It is one of her favorites. You'd never know that the peaches were less than perfect. This post was edited by sheilajoyce on Thu, Jun 26, 14 at 2:18...See Morevgkg Z-7 Va
2 years agolast modified: 2 years agorobert567
2 years agolast modified: 2 years agoDonald V Zone 6 north Ohio
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2 years agoDonald V Zone 6 north Ohio
2 years agoCA Kate z9
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LoneJack Zn 6a, KC