(Drawing by my daughter, Ariel (aka Lucky Pennies) when she was in high school)
The best thing about Blue Ridge Blue Collar Man’s new job (besides the paycheck) is that now we have a place where we can foist off gladly share our ridiculous glut blessed abundance of squash. His second day of work, he took in a bag of squash and after looking furtively about, put it on the community table and ran. I mean, there’s only so much squash you can unload on bestow upon your neighbors.
That being said, we love summer squash. Good thing, too, since we’ve eaten it almost every single night for supper. I’ve become a master of disguising squash in a dish so that my family doesn’t realize they’re having squash…yet again. It’s a very versatile vegetable—you can add it to almost everything. And I have.
Squash and chicken pasta salad; squash, bacon, and egg pasta salad; squash, parmesan, and ham pasta salad; the old reliable casserole with eggs and cheddar cheese; squash chicken teriyaki; squash with chili beans and rice; and, of course, squash sautéed in real butter with vidalias. I even made a squash cake (one of my less successful experiments, I might add).
One of Blue Ridge Blue Collar Man’s co-workers told him a scary squash story about his brother-in-law, who planted a garden for the very first time. He loved squash, so decided to put in 64 plants. Yes, you read right—64. Poor fella. I reckon he pretty much did nothing this summer but harvest squash. Because after he finishes harvesting the squash off 64 plants, the plants he started with would have produced squash again. So he’d have to start all over picking, and the cycle would be endless. Sort of like Sisyphus pushing the rock uphill.
So, how’s your harvest this year? How do you fix squash?