Tuesday, September 30, 2014
Squash and Carrots
Although I love dessert, one can't live, or at least not very well, with a diet of sweets. Because I try to get a few servings of veggies every day, it is worth the time and effort to have a garden and/or buy from farmers markets. You get fresh, seasonal produce that way, and it's almost always local produce.
It's still summer squash season, although the harvest is winding down. We usually grill slices along with whatever Sweetie is putting on the grill, but sometimes I want a different treatment. Last week I made a wonderful saute with zucchini squash, carrots and patty pan squash, plus some chopped Italian parsley, a little garlic and just enough water to keep the veggies from sticking during cooking. Because they were so fresh they didn't need anything else and were delicious.
I cut the patty pan squash into quarters and cut the carrots and zucchini into sticks, trying to keep their shapes about the same so that they would all cook in about the same time. One thing I made sure of was to only cook them until I could insert the tip of a sharp knife. I like my squash with some bite to it. Sweetie likes his carrots that way, so we were good to go. If you look carefully you'll see the lone green bean that was on the bean bush. More are coming in now, but then it was the lone bean!