One of my coworkers set a large plastic bag on the table with a firm thump. “Would you like some squash?”
“I brought more squash!” a choir member announces as he placed the cardboard box of gourds, squash, and zucchini on the floor beside the piano.
DadRed glanced out at bedtime to see if the UPS truck had been by (they tend to leave the box and run). He opened the front door and brought in a plastic grocery bag full of squash and zucchini. And two onions.
Apparently, this cool, wet summer has been as good for squash and their cousins as it has been bad for tomatoes. The lack of heat and direct sunlight really set the tomatoes back, and they just haven’t done a lot. Too much smoke and too many overcast days don’t help tomatoes or cotton. However, the weekly rain and temperatures in the 80s-low 90s seem to have encouraged other things to go forth and multiply. Not just exponentially, no, we’re talking logarithmic increases in produce here. Anyone who goes and buys squash from the grocery store right now? They must have really cheezed off their neighbors.
So it’s time to start with squash-n-onions and go from there.
1 or 2 summer squash (two if they are small) cut into 1/2″ thick rounds, or thinner.
1 medium white or yellow onion, chopped or sliced (your preference)
olive oil (I like garlic or basil flavored)
Spices to taste (basil, garlic, marjoram, thyme . . . Rosemary doesn’t do much for me in this context, but you might give it a try)
- Drain the squash slightly by letting it “rest” on paper towels.
- Heat the oil to a slight shimmer.
- Add onion and cook until translucent.
- Add squash and spices.
- Sautee uncovered over medium heat until the squash is tender.
That’s it. Fast, fairly easy, and it takes about 30 minutes from start to finish. You don’t have to drain the squash, but I prefer a firmer vegetable. Tossing it straight into the pan tends to make for softer veggies, as does turning the heat down to low and covering the pan.