FEATURED VEGGIE OF THE WEEK: SUMMER SQUASH!
Zephyr: Bi colored straight variety.
Flying saucer: Bi colored patty pan variety
Slick Pick: Yellow straight
Well, it's been an exciting week here at tiny farm. The heat has finally come on, sweeping in with a lusty gust behind rain rain rain. And with the heat and rain come changes galore! We are saying a sweet farewell to spring crops like peas and turnips and "HELLO!" to squash and cukes and all the delights of summer! In other news we have spotted two copperhead snakes this week. One in the garden and one just yards away. This gave us a bit of a fright, but overall it brings us sweet delight to know that our garden can be a safe haven for so much life! Enough about that though! Let's talk about CEVICHE!!!!!!
This is a really simple recipe that Maggie made up after having something like it at a friend's house a few years back.
2 Summer squash
1 Sweet white onion or red onion
3 Lemons or 4 limes or some combination of the two
Fresh Cilantro, dill, fennel tops or parsley
Kosher Salt to taste
Freshly ground black pepper
Slice the summer squash very thin. I like to cut the squash in half or thirds across and then in half or thirds lengthwise and then cut those into thin strips almost like a wide, thick noodle. Slice the onions very thin. Throw these together in a bowl with juice from the citrus fruits, salt, and herb or herbs of your choice. Let it sit at room temperature or in the fridge for at least an hour. Pepper. Enjoy.
According to old wikipedia, the English word "squash" derives from askutasquash (a green thing eaten raw), a word from the Narragansett language, which is the language that was spoken by the Native American tribe of the same name. They inhabited Rhode Island before the pilgrims and all. The french call summer squash "courgette". The "patty pan" variety name is our messed up English version of the french "petit pan".
WHAT'S IN YOUR BOX?
Beet Roots and Greens
Dill, Parsley, and Basil