Squash, It’s What’s For Dinner (Again!)
I really like the movie, “Forrest Gump,” with Tom Hanks. One of my favorite scenes of the movie is when Bubba is listing all the ways one can prepare shrimp. During this time of the year, we have yellow crookneck squash in abundance. We give some away, but still seem to eat squash once a day. Therefore like Bubba, I have found many different ways to prepare squash.
Sauteed squash with onion and mushrooms in butter and extra-virgin olive oil.
I boil it, steam it, fry it, stuff it, eat it raw with dip, and put it in casseroles. I also stir-fry it, saute it, roast it, and shred it to form patties. It is also good grilled. I have also dehydrated it, though it is not my favorite.
My family’s favorite way to eat yellow squash is fried. Big surprise! I slice it into thin discs, dip it into egg, coat with rice flour or corn meal, add a little sea salt and black pepper, and fry in lard until golden brown on both sides. Drain it on a cooling rack or paper towel to get rid of the excess grease. This is a gluten-free recipe. If you are not afraid of wheat, then by all means use regular flour.
Since frying is more messy than all the other methods of preparing squash, I do not fry squash very often. Usually I fry okra at the same time.
Squash is a delicious and versatile vegetable. According to Sally Fallon and her book, Nourishing Traditions, it is high in vitamin C, potassium, calcium, and fiber. Most importantly, yellow squash is very easy to grow.
Two of my squash mounds in the garden. Notice the absence of weeds due to the old hay mulch.
We form mounds in our garden about a foot in diameter and about 4-5 feet in between mounds. We plant three seeds in four places around the mound. Pretend to see a square on top of the mound of soil and plant the seeds in the four corners. Mulch with old hay, give a little chicken manure, and water well.
An average family does not need that many mounds to have more than sufficient enough squash. For our family of seven, I plant 5-6 mounds. Believe me, we have plenty.
Pick while the squash are a pale yellow. The more dark the rind, the more tough it is to eat. They also seem to grow in leaps and bounds overnight. Check them daily.
Yellow Crookneck Squash ready to be picked.
Since zucchini and squash cross-pollinate, I choose to plant only one or the other each spring. Obviously, this is the year for yellow squash. Since we eat it seasonally, we will be sick of squash by fall. Maybe by then, I will have found yet another way to prepare squash for dinner. Until fall, squash, it’s what’s for dinner.
