At our new house, we're only five minutes from an amazing farmer's market: Spicknall's Farm Market. Open every day, they present a convenience that's virtually unmatched for us, on top of being an ethical place to get locally grown produce. So, I decided to run over and see what they had this morning. I rolled in at about 8:32, they open at 8:30, and a little old man was coming out already with his reusable shopping bag. That reminded me I needed mine, so I darted back to my car, popped the trunk, and stuffed two reusable bags into my tiny crossbody. I looked through the vibrant bins of produce, homegrown cantaloupe, habanero peppers, ancho chiles, jalapenos, okra, kale, peaches, plums -- you name it, it's there.
I picked up some yellow summer squash - homegrown there - and some other fruits and veggies to use throughout the week. I got some beautiful ears of corn I plan to use in my first-ever attempt at a butter bath...YUM!
Anyway, so the yellow squash. I'll be adding kale and onions to this deliciousness.
Ingredients:
4 small summer squash
one whole yellow onion, diced
2 cloves of garlic, pressed or chopped finely
1/2 cup of kale, or more if desired (my husband HATES kale, so I have to limit it!)
salt and pepper, to taste
1 tbsp. vegetable, olive, or sesame oil
How to make it:
Preheat oven to 400 degrees.
Slice summer squash and place in large mixing bowl with diced onion and garlic. Rip kale leaves off stalks and add to mixing bowl. Then, add salt and pepper and oil. Cook for 25-30 minutes.
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