FoodLove's newsletter for 8/4/16 View this email in your browser ( Share ( Tweet ( Pin ( Forward ( It's that time of year, FoodLover!

Yup, it's high season for squash! Zucchini, crookneck, pattypan...they're all growing like wild fire and no doubt your neighbors/co-workers/family members are probably trying to unload their excesses on you. In the immortal words of Nancy Regan you can “just say no" but why would you when there are literally thousands of delicious things you can make with squash?

First things first, you may end up with squash in all different shapes and shades of green and yellow but they all taste very similar and are pretty much interchangeable in any recipe. The only thing I find you have to look out for is giant overgrown squash. They tend to have tougher skin, drier flesh and lots of seeds (Sounds yummy, right? No!). Those are still useable but best for baked goods where they'll be shredded, surrounded by some sort of delicious batter, and have plenty of time to cook.

Here's a great article on some common varieties of summer squash (http:// . With our CSA, a generous neighbor and some co-workers we end up with a lot of squash at the FoodLove house and other than the really overgrown specimens (which usually take a quick trip to the compost heap) I will just chop it up and toss it into whatever we're making. It's just so versatile!

Most often we: 1. cut it lengthwise into quarters, grill it, and eat it topped with salt, pepper and a drizzle of olive oil 2. cut it lengthwise into quarters, grill it, and eat it topped with salt, pepper and some chopped tomatoes mixed with olive oil and crushed garlic 3. cut it lengthwise into quarters, grill it then chop into a warm salad of other grilled or raw veggies like corn, peppers and tomatoes, some cooked grains like quinoa, rice or bulgar, chopped herbs, maybe some feta cheese or hard boiled eggs, some chick peas or white beans, then a squeeze of lemon juice, some olive oil, salt & pepper. (We go meatless most of the time but some chopped grilled chicken, sausages or thinly sliced steak would be great in this.) 4. shred it and add it to pasta during the last minute or two of boiling, then drain and top with whatever sauce you like best (it adds volume to your meal without altering the flavor of a nice carbo-loading bowl of pasta!) 5. shred it and add it to any plain pancake or crepe batter (sometimes we throw in some feta, corn cut from the cob and chopped fresh herbs as well), pour into small pancakes about 4-5” wide, cook till golden brown and serve as is, topped with avocado, over a green salad, or with some chopped tomatoes tossed with garlic and olive oil 6. chop or slice and sauté in olive oil by itself or with almost any other veggie like onions, garlic, celery, eggplant, chopped tomatoes, peppers, fresh corn…really you can’t mess this up. Sometimes everything will brown, sometimes it won’t, sometimes you’ll cook it until it's just done and perfectly crisp, sometimes you’ll overcook it a bit until it’s wonderfully melty and luxurious. It’s wonderful all ways and if you stick an egg on it you have a terrific breakfast!

The methods I’ve shared are admittedly pretty loosy-goosy and not very direction heavy but I encourage you to give a relaxed approach to cooking a try, especially with gorgeous summer veggies like squash. Really no matter how it comes out, even if it’s not as you envision, it’ll be tasty. And any extra can be frozen and used as an enchilada filling or soup ingredient in the middle of winter!

I have not included any recipes for zucchini bread or cake because there are TONS of delicious sounding recipes from super dense chocolately versions to light and tart citrus to rich and spicy. A quick search will bring you to something you favor but if you're feeling brave try adding 1-2 cups of shredded squash to any cake or quick bread recipe you already have. It'll make it moist, dense and add extra nutrition. Here's a quick rule of thumb: if your recipe calls for up to 1.5 cups of flour use one cup of squash, if your recipe calls for 1.75 to 3 cups of flour use 2 cups of squash. It may need an extra 5-10 minutes of baking but just test it with a toothpick and if it comes out clean you're all set! Good luck and be sure to post your results on the blog, we'd love to hear how it turned out for you.

Here’s this week’s CSA run down, week #8:

Lettuce Garlic Onion Eggplant Pattypan squash Chard Corn Tomatoes Peppers Green beans: this week's only newbie! My favorite way to eat green beans is in a warm salad with chopped tomatoes, blue or feta cheese, and a garlic-lemon-olive oil dressing. Just steam the beans then toss while hot with everything else. The heat from the beans breaks down the tomatoes and makes them super juicy, they melt the cheese a little and they really absorb the dressing. Eat it with crusty bread to soak up the juices or add steamed potatoes, pasta or a cooked grain to make a substantial meal salad. Enjoy!

Hi! I'm Tonianne, food evangelist and creator of FoodLove. That's me happy as can be, cooking for friends on a camping trip, and sharing wonderful conversation about – yup, you guessed it! – food. Thanks for reading and I hope you enjoy the conversation, too. PHOTO CREDIT: D. SHEA

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