Fresh picks: Summer squash

Our farm workers have been busy picking summer squash and zucchini, making them this week’s summer bounty!

Try grilling sliced squash and zucchini (make the zukes a bit thicker, say 1/4 inch, and the summer squash thinner) in foil with dots of butter and seasoning. Or try this yummy main dish recipe, adapted from eatingwell.com:

Ingredients

1 tbs. extra-virgin olive oil

1 medium onion, thinly sliced

2 cloves garlic, minced

1 medium zucchini, halved lengthwise and sliced

1 medium yellow summer squash, halved lengthwise and sliced

1 tbs. chopped fresh oregano, or 1 teaspoon dried

½ tsp. celery salt

1/4 teaspoon freshly ground pepper

1 15- can cannellini beans, rinsed

2 medium tomatoes, chopped

2 tsp. red-wine vinegar

1/3 cup finely shredded Parmesan cheese

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes. Add zucchini, summer squash, oregano, celery salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.

Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes. Remove from the heat and stir in Parmesan.