Easy August Garden to Table Recipes
As previously promised, here is another recipe for you. August is a high yielding month for garden veggies. In fact, I only planted one squash plant this year. So far, I have picked about a dozen fruit. Obviously, our topic today is an easy recipe using squash. More to the point, yellow summer squash!Jump to Recipe come back to read later
A Common summer crop
veggie history trivia
Did you know how long yellow summer squash has been around? It is a garden staple for hundreds of years! Notably it was part Native American’s diets. Northeastern tribes of North America used squash as a staple. Yellow squash also served as protector for their other plants. You can learn more https://americanhistory.si.edu/blog/2011/11/from-the-victory-garden-american-history-told-through-squash.html. For instance, it’s spiky stems deterred animals from invading the space. Because of squash’s vine framework, it helped to retain shade, moisture, and soil.
Today’s table value
Frequently, yellow squash’s potential is diminished. Its counterpart, zucchini seems to headline. You will find them often paired together. They make various vegetable medleys. But, both on their own offer value and versatility.
Aside from squash’s alterable composition, it has economic value. This is an important factor in planning menus for your family table. Obviously another plus for a place in your home garden. If you don’t have a garden, it is still an inexpensive purchase. Even during off season months, the price of summer squash remains very budget friendly.
Fresh eating and easy
If you have a chance, take a look at my previous post on summer garden tomatoes. Click here, https://agramblog.com/2019/08/13/august-fresh-eating-recipes/ . It shows just one way to use your plentiful crops. As you know, summer squash is usually a high yielding crop. I suppose that’s why there are so many recipes for it. Lol, I never thought about it like that! Another reason for squash’s popularity is its easy maintenance. It doesn’t require a lot of space or care to grow. Give it sun and water, done! Furthermore, cooking it is as easy as can be!
My mother had a couple of recipes she made regularly. Often she paired both zucchini and yellow squash together. In particular, a stewed tomato and squash parmesan skillet. Another favorite was breaded and fried yellow squash. Truly, who doesn’t like anything fried? Of course, who can forget zucchini bread as a breakfast or dessert option. In this case, you can substitute yellow for zucchini squash. You will find summer squash in all phases of recipes. Including soups, pastas, casseroles, sides, and even desserts.
Different strokes for different folks
Of course not everyone likes vegetables. Especially summer squash can be challenging because of its mild flavor. A common preparation comes steamed or boiled. Under those circumstances, I understand why some dislike it. I still haven’t discovered a way my husband will tolerate it! However, my kids and grandchildren learned to eat it in small doses. You just have to find the right recipe combination!
Easy stuffed summer squash
Stuffed Summer Squash
- Oven safe skillet
- 3 Yellow Summer Squash cut in ½ lenghtwise
- 1/2 Onion diced
- 3 stalks Celery diced
- 4 Tbsp Butter
- Granulated Garlic Powder
- Salt and Pepper
- 1 tsp Chicken Base dissolved in 1 cup water or 1 cup prepared chicken stock
- ½ cup Seasoned Bread Crumbs additional crumbs maybe needed depending on consistency
- ½ cup Milk
- Cut Summer Squash in ½ lengthwise
- Steam squash in skillet for 5 mins or until slightly tender
- Scoop out seeds/pulp from squash into skillet and place shelled skin on cutting board
- Sautee pulp with butter, diced celery and onions, and seasonings until translucent
- Mash pulp mixture until combined
- Add Chicken stock/base and simmer for 5 minutes
- Stir in Bread Crumbs to form a pasty consistency (should be able to spoon stuffing into squash shells)
- If too thick add milk or additional stock, if too thin add more breadcrumbs
- Fill Squash shells with pulp stuffing mixture and sprinkle with bread crumbs
- Bake at 350° for 30 mins covered Uncover and continue baking for another 15 minutes until bubbly and browned
There are additional high yield crops I am not able to elaborate on this month. These include pole beans, cucumbers, and bell peppers. August is almost over! Let’s look ahead to September. My fresh eating by the Month Picks will feature corn, peppers and more tomato recipes.
Let me know if you try my stuffed summer squash recipe. Leave a comment below. Perhaps you changed it up a bit? Share it with us. See you in September for more fresh eating by the month.