Monday, March 19, 2012

Good Gardening, Good Food

Two of my favorite blogs have posted on broccoli recently.  Roses and Other Gardening Joys lamented that her broccoli was starting to flower - I have heard the expression 'bolt.'  I think I like 'flower' better - it implies something beautiful is happening.  Then this past week, The English Kitchen introduced me to purple broccoli - complete with a recipe, I can't help but wonder what it tastes like. 

Someday I'd like to try growing broccoli in my garden, not this week.  This week I'm planting summer squash.  I just put a few plants in around the perennials and add a few seeds here and there and we'll have squash in approximately 50 days.

Summer "Straightneck" Squash - in the beginning..

Squash is one of those vegetables that I had to learn to like.  When I was growing up squash casserole could be found everywhere.  Sometimes hidden under fried onions or cracker crumbs or both, it was  there - warm, salty and squashy.  I learned to eat squash casserole (it seemed the polite thing to do).  These days I like to have it raw in salads, but, truth is, I like it best fried.  It's easy to do and I'm looking forward to cooking it this way when I have my first harvest.



I start by washing the veggies.

Trim off both ends.


Slice them in neat, little strips - all the same size (I wish!).

This is where I tell you "Yes, you may cut them up in little neat circles."  I think I learned to eat fried squash like this because I thought it was little fish.  (Besides being a polite child I was also very gullible.)


Sprinkle with a bit of salt and pepper, then dust them with cornmeal.


Here they are all ready to cook.


This cast iron skillet is my secret ingredient. 
Turn on the heat for 4 minutes (you want a medium hot skillet to
cook your squash) then add just a bit of oil and butter.


Add the squash, cook 3 or 4 minutes.


Turn and cook the other side - 3 or 4 minutes, longer if you want to brown them.
You can turn them more than once - come on, play with your food - experiment to see how you like them.


As you can see I like my squash a little 'toasty.'

For now I'll just weed and water my garden and get ready for our big harvest.  Don't just sit there!   Cook or plant something today. Why not do both?  And if you've got a squash casserole recipe that really, really tastes good - can I please have it?



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7 comments:

unikorna said...

I'd start and plant smth right now but here the ground is till very moist and there are places where the snow hasn't melted yet. I cannot believed you cooked my favorite dish, I love them, I cook them just a little bit differently but I love squash. Kisses and congrats.

Denise :) said...

You know I think I need to try your method of slicing it lengthwise. I've always cut it into circles, but it's tedious to turn them all!! Temps are supposed to hit 86 degrees today -- is that crazy or what?! It's not even technically spring yet! LOL! :)

Rena said...

I love broccoli but wish that I loved squash. I have tried it a few times but didn't like the taste. Maybe I will like it your way since toasty sounds good... I don't like the mushy consistency of most of the squash that I had. That is what probably turned me off of it, the squishy, seedy, wet part.

I will have to try your way some time.
Thanks for sharing!!

TexWisGirl said...

i don't garden, and don't like to cook either. you're trying to shame me, aren't you?! :)

Mary said...

Love squash, all types, and they are a joy (no pun intended) to cook with - these look fabulous!

Thanks for stopping by dear - I'm so busy again getting ready to leave - forgive my absence, commenting is somewhat on hold for a while!

I'll be thinking of you - hugs - Mary

rubyslipperz said...

I really like all squash(es). This is a great recipe.

I need to ask you some gardening questions...I should try to grow a couple of things. I feel guilty.

hugZ,
annie
anniesrubyslipperz.com

HolleyGarden said...

I've seen purple broccoli, but never tried it. I wonder what it tastes like. I hope your squash does great. I like mine fried, boiled, or in a casserole - guess there's no way I don't like it! Thanks for the shout-out. :)