Friday, July 16, 2010



I mentioned last week that I've been learning new things to do with the bounty of produce we find here in this agricultural area, both at the myriad farm stands and, it turns out for us, from our neighbors.  A few days ago a neighbor showed up out of the blue with 6 pounds of cucumbers, along with a welcome to whatever else we may want from his garden.  And our cross-the-creek neighbors have blessed us with more yellow squash than I ever thought I'd want to see in one place--and a recipe for them that makes all that squash much more welcome. 

I've always thought those backyard garden old reliables, yellow squash and zucchini, were fine, in their place.  Good sources of fiber and good vehicles for other things, such as a version of moussaka I know, or in vegetable soups and stews.  After my first year with a garden, I resolved never to grow them again because they take up enormous space and you get enough of them to feed the surrounding county, and face it, they don't have much flavor on their own, even when consumed as mere infants straight from the vine.   But this way of presenting yellow squash is a real winner.  You may have heard of it, but it was a revelation to me.  Thanks to Paul from across the creek.

(Note: I chop these squash instead of cutting them into the traditional discs.  Much easier to get a good mouthful on your fork.)

4 strips bacon
3-4 cups yellow squash, cut into bite-size chunks
2 medium onions, coarsely chopped
Salt and pepper

In a well-seasoned cast-iron skillet or a large non-stick pan, fry bacon until crisp over medium heat.  Remove bacon to paper towels to drain; retain rendered fat.

Add squash and onions to hot fat, sprinkle with about a teaspoon of salt and pepper.  Fry 4 to 5 minutes without stirring, or until vegetable pieces have begun to brown.  Stir well to redistribute vegetables and expose the other sides of the squash to the heat and fry another 5 minutes, again without stirring.  Keep this up until veggies are tender (but not squishy) and caramelized to your liking.  Remove from heat, check seasoning, crumble bacon over all and serve.


Marchbanks said...

Hooray! You musta known I got a bunch of yellow crooknecks and zucchini in my CSA co-op basket this week. And just last night my wife was saying to me, "you know, I won't be insulted if you make squash and onions, 'cos I really like it." And now I can add bacon, which of course makes everything better!

Ralph said...

It's a winner, Marchbanks--by now you probably know that. Hope it was good!

One Woman's Journey said...

I have never cooked my squash this way. Will try with the bacon.
Looks good. Of course I will remember because gardening season is over.