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Summer Squash!

available at our Dudley Market and for at least some CSA members

Summer squash differs from fall and winter squash in that it is harvested before the rind hardens and the fruit matures. It is one of the most prolific crops we grow, with one plant able to produce dozens pounds of squash throughout the summer. Here at the farm we grow three different varieties of summer squash; a green zucchini, a yellow squash commonly called crook neck, and a UFO shaped squash called patty pan. The patty pan squash is probably the newest to you, but you can use it just like you would zucchini. It is my favorite summer squash. As its name suggests, summer squash is a true announcer of summer, and is one of the steady crops that usually accompanies us until the fall.

Grilled Summer Squash and Zucchini

4 medium summer squash
3/4 teaspoon salt

1/2 teaspoon black pepper

1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

2 teaspoons coarse-grain mustard

1/4 teaspoon sugar

Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas).

Trim squash and halve lengthwise, then toss with salt, pepper, and 2 tablespoons oil in a large bowl.

Oil grill rack, then grill vegetables directly over hottest part of coals, covered only if using a gas grill, turning over once, until grill marks appear, about 6 minutes total. Move vegetables to area of grill with no coals underneath and grill, covered, until tender, about 4 minutes more. Transfer to a platter.

While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining 2 tablespoons oil in a small bowl. Pour dressing evenly over vegetables before serving.

Cooks' note

If you aren't able to grill outdoors, squash can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over occasionally, until just cooked through, 8 to 12 minutes total.

Moroccan Summer Squash salad
4-5 small zucchini (about 1 lb.) 

1 minced peeled clove garlic

1/2 tsp. ground cinnamon

1/2 tsp. sweet paprika

2 tbsp. fresh lemon juice

2 tsp. white vinegar

1 tbsp. olive oil
Slice summer squash into thin rounds. Bring a pot of salted water to a boil over high heat, add squash, and cook until tender but firm, about 1 minute. Drain squash and rinse under cold water. Mix together clove garlic, cinnamon, paprika, lemon juice, white vinegar, and olive oil in a bowl. Season with salt and freshly ground black pepper. Mix in squash. Serve at room temperature.

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