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Stay Fresh: How to grill, slice, and cook your farmers market produce before it's too late
Frida Garza's part time gig working at local farmers' markets affords for plenty of produce, sometimes a little more than she can handle. In Stay Fresh she'll be chiming in with recipe ideas for her seasonal bounty.
Stay Fresh: How to grill, slice, and cook your farmers market produce before it's too late
Note: Frida Garza's part time gig working at local farmers' markets affords for plenty of produce, sometimes a little more than she can handle. In Stay Fresh she'll be chiming in with recipe ideas for her seasonal bounty.
I couldn’t ask for a better summer job. Last June, I started selling popsicles for Lil’ Pop Shop (maybe you’ve heard of it) at farmer’s markets around Philly. To me, working alongside local agricultural entrepreneurs means one thing: yummy food. When the lines clear and the stands come down, farmers will often offer up their leftover goods — usually more than I know what to do with.
Freshness is the incentive for buying market produce which means that it doesn't exactly have the longest shelf life. But there’s hope: you can enjoy your produce haul without eating salad for days on end.
One of the best veggies I’ve learned to dress up is squash.
Squash wears many hats. “It’s almost as versatile as tofu,” says Chrissy Tashijan of Two Gander Farm. Her co-worker, Sarah Green, chimes in, “It’s the summer form of a carbohydrate. It’s very filling, but better for you than white bread or rice.” We hear you, girls.
Here are a few recipes that will take care of any squash overage you might enounter.
Cook it up into a casserole
1 lb. summer squash, sliced
¼ cup butter
1 tablespoon sugar
1 egg
½ cup shredded cheddar
½ cup pistachios, shelled and crushed
Cut up the squash and cook til tender. In a large bowl, mix and mash squash with butter. When well mashed, add in sugar, egg, cheese and pistachios. Add salt and pepper to taste. Top with breadcrumbs or more cheese. Bake at 350°F for 35 to 40 minutes.
Slice your squash into a salad
Using a potato peeler, cut one or two pieces of squash into long, thin slices. Do the same with the zucchini. Drizzle with dressing of your choice. Lemon and tahini work particularly well.
Mix ‘em into your morning pancakes
3 tablespoons flour
1 tablespoon butter
1 beaten egg
1 cup summer squash, grated
1 green onion, diced
½ teaspoon salt
½ teaspoon sugar
1 dash of pepper
Mix all ingredients together in a large bowl. Pour spoonfuls onto hot griddle. Cook until golden brown, flip, and repeat until crisp. Serve warm and with salted butter.
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