|Simple Summery Ingredients|
Recipe inspired by Vicky and Live Earth Farm
If I had to pick only one vegetable to enjoy for the rest of my life, I’d choose summer squash. Of course, that’s cheating because with the near-infinite varieties of summer squash available, that’s hardly just one veggie. Summer squash colors, from palest yellow through golden through spring green to deepest emerald, delight the eye, particularly when prepared in combination. I’m a big fan of plain steamed squash, but recently rediscovered herb butters when my friend Vicky graced me with her back issues of Herb Companion magazine (now sadly defunct). Then a quick look through our CSA’s recipe index revealed a recipe for Lemon Caper Squash, which gets a flavor boost from herb butter. Now is the perfect time to harvest both squash and herbs from your garden, or find them at your local Farmers’ Market. The season for both will soon be past, so let’s revel in them while we can.
|Use One or More Kinds of Squash|
1 lb. summer squash
1 tbsp. well drained, finely chopped capers
1 tbsp. minced shallot (1)
1 tbsp. basil
1 tbsp. parsley
1 tbsp. soft butter
1/8 tsp. sea salt
1 tsp. lemon juice
Follow procedure for Summer Squash with Lemon Herb Butter II below. Recipe above has a lighter lemon flavor than recipe below, which contains lemon zest. You can also use some of each.
2¼ lb. mixed summer squash
4 tsp. well drained, finely chopped capers
1½ tbsp. minced shallot
1½ tbsp. finely chopped parsley
1½ tbsp. finely chopped basil
2 tsp. lemon zest (1 lemon)
2 tbsp. soft butter
¼ tsp. sea salt
a few grinds pepper
Slice squash into even and fairly thick rounds or sticks, about 3/8 inches. Place in steamer, but prepare all other ingredients before steaming.
Squeeze any remaining liquid out of the capers. Work capers, shallot, parsley, basil, and lemon zest into butter using a wooden pestle (best) or wooden spoon.
Steam squash for 5 minutes, or until crisp-tender. Don’t overcook it to sogginess.
Shake excess liquid from steamer basket and transfer squash to serving bowl. Salt and gently toss squash. Drain again, and pat surface dry with paper towel.