It’s that time of year again, when we are up to our ears with vegetables from our CSA (Lindentree Farm in Lincoln, MA). Sadly, thanks to Phytopthera infestans (nice going, Wal-Mart), tomatoes are not a component of this August bumper crop. Instead, we are faced with a glut of yellow and green summer squash. While pretty to look at in the harvest basket, they are no fun to make use of, just piling up week after week in the vegetable bin. Watery and insipid, they mostly just ruin any dish to which they’re added. Until now, that is. Perusing the reference section of my library, I found a recipe in Elizabeth Schneider’s Vegetables from Amaranth to Zucchini for Summer Squash Guacamole (Squashamole?). While it sounded kinda gross, the method it employed seemed promising: chunk up the squash, roast it in a slow oven with onions, garlic cloves (in their skins), and olive oil, until the squash is rid of most of its moisture, peel the garlic, zip it all in the FP, add herbs, lemon juice, and olive oil, and, as they say, Robert is your uncle. I let the vegetables caramelize a bit, used basil and parsley, and verjus instead of lemon.
The result was pretty sublime, and, best of all, made room in the fridge for the good vegetables.
September 02, 2009, 7:58pm Comments
