Published: May 21, 2008 11:21 am            

What to do with all that squash in your garden?

Hays County Master Gardener Linda Keese isn’t sure exactly why tomatoes and squash have been growing like gangbusters locally. But she — and most other vegetable gardeners in San Marcos — have plenty to go around.

“I imagine if I go out there right now, my squash plant will have gone up three feet,” Keese said. “I’ve got vines coming out all over the place.”

Her best guess is the early warm weather we’ve gotten — and the 100 degree temperatures we’ve had this week will only make the plants grow more.

“Tomatoes and squash are both very picky about cold weather. They don’t like it. The early heat, and the last little rain spell, is just enough to get the plants going,” Keese said.

So what to do with all these tomatoes and squash, other than hand them off to everyone you know? Here are a few ideas, two of which include the blossoms from the squash. Don’t even wait for the fruit to enjoy.



Summertime

Grilled Squash

• 2 yellow summer squash, cut into 1/2-inch round slices

• 2 zucchini, cut into 1/2 inch round slices

• 2 red onions, cut into 3/4 inch slices

• 3 tablespoons olive oil

• 2 cloves garlic, minced

• 1/2 teaspoon red pepper flakes, crushed

• 1/2 teaspoon salt

• 1/2 teaspoon dried rosemary, crushed



Combine olive oil, salt, rosemary, garlic, and red pepper in a small mixing bowl. Brush squash, zucchini, and onions with mixture. Preheat grill for high heat. Place vegetables on skewers and reduce heat to medium high.

Cover and grill for 5-7 minutes. Serve warm.



Cheese Stuffed Flowers

1/2 pound small curd cottage cheese

1/2 pound ricotta cheese

1 yellow onion, minced

1/2 cup pecans, finely chopped

1/2 cup Parmesan cheese

1/2 teaspoon black pepper

1 teaspoon dried Italian seasoning mix with garlic

1 teaspoon dried, minced basil (1 tablespoon minced fresh)

1 tablespoons fresh Italian parsley, minced

1 teaspoon melted butter

fresh squash blossoms



Mix all ingredients together except butter and flowers. Let filling come to room temperature. Use a pastry tube or plastic storage bag with a small piece of the corner cut off, to stuff flowers taking care to not overfill and tear them. Drizzle melted butter over flowers and bake at 350 degrees for about 15 minutes. Serve on platter garnished with edible flower blossoms. Any edible flower can be substituted for squash blooms, but the recipe works best with tubular shaped blossoms.

— recipe by Peaceable Kingdom



Squash Blossom Soup

3 tablespoons butter

1 medium yellow onion, chopped

1 clove garlic, minced

3 dozen squash blossoms, chopped

3 cups chicken broth

1/3 cup half & half

2/3 cup whole milk

pinch of dried thyme

salt and pepper to taste



Melt butter in a large saucepan. Add onion and garlic. Saute until soft. Add squash blossoms, and saute until softened. Add broth, bring to a boil, reduce heat and simmer for 10 minutes.

Pour mixture into a food processor and puree. Return mixture to saucepan and slowly add milk and half & half. Add seasonings to taste and heat thoroughly on low heat. Do Not Boil soup once milk products have been added, slowly bring temperature up to a slow simmer. Serves 4.

— recipe by Peaceable Kingdom

        

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