So much squash! So little summer left. Luckily, we have a recipe to turn your treasure into a delicious brunch.
Of all the vegetables people grow in their gardens and on the New Hampshire farms, zucchini is probably the most abundant and versatile.
Smaller squash tend to taste better--less bitter or woody than enormous squash. So, if you grow them, don't hesitate to pick them when they're still small. Baby zucchini are tender and flavorful and the kids will be so charmed by the teeny-tiny zucchini, they might even eat them!
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Once zucchini grows to jumbo size, it's a good candidate for stuffing or turning into zucchini relish or chutney.
Zucchini and yellow squash can be used in baking, too--try them in brownies, muffins, cookies, and the good ol' standby, zucchini bread. You can also shred them with a food processor or a cheese grater, then pack them into freezer-proof resealable bags for holiday and winter baking.
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The Salem Farmers Market farm vendors every week bring an abundance of fresh produce from their fields. With only a few months left for fresh produce make sure you stop by and check out the harvest of fresh grown fruits and vegetables. Be Local!
Now here’s a great brunch menu recipe...
Summer Squash Frittata
Ingredients
3 tablespoons butter
2 small zucchini, chopped into 1/2-inch cubes (about 2 cups)
2 small summer squash, chopped into 1/2-inch cubes (about 2 cups)
1 small onion, coarsely chopped (1/2 cup)
12 large eggs, lightly beaten
1/2 cup sour cream
1 teaspoon kosher salt
3/4 teaspoon freshly ground pepper
1/3 cup chopped fresh basil leaves
Preparation
1. Melt 3 Tbsp. butter in a 10-inch ovenproof skillet over medium-high heat; add chopped zucchini, squash, and onion, and sauté 12 to 14 minutes or until onion is tender. Remove skillet from heat.
2. Whisk together eggs and next 3 ingredients until well blended. Pour over vegetable mixture in skillet.
3. Bake at 350° for 33 to 35 minutes or until edges are lightly browned and center is set. Sprinkle evenly with chopped fresh basil.
The Salem Farmers Market is open every Sunday through October 30 12 p.m. to 4 p.m. hosted by Lake Street Garden Center. Visit us at www.salemnhfarmersmarket.com.
See you at the market!
Jane Lang, Volunteer Market Coordinator
