Squashing Around

This year has been a tough one for many farmers’ across Missouri. Floods, heavy rain, damaging winds and then more flooding has caused many farmers’ to loose their vegetable crops, meaning their farmers’ market business well also suffer this season.

But there are many folks that have salvaged their gardens or vegetable operations. I attended the recent Fahrmeier Field Day Monday for work and received a bountiful basket of fresh produce from the Fahrmeier family that included, tomatoes, squash, zucchini and raspberries.

My garden is almost ready to provide me with some wonderful squash, but I’ll still have to wait about another two weeks for tomatoes.

Reminder: Get out to your local Missouri Farmers' Market this season and enjoy the wide variety of produce and talking with the producers.

Here’s a new recipe for squash that I know you will all enjoy!

Italian Summer Squash

2 tablespoons freshly squeezed lemon juice

1/2 teaspoon dried oregano leaves

2 cloves garlic, chopped

1/2 teaspoon Dijon mustard

5 tablespoons olive oil

salt and ground black pepper to taste

2-1/2 tablespoons chopped dill (use the feathery portions only)

1/3 cup crumbled feta cheese

3 pattypan squash - trimmed and cut into

1/2 inch thick slices

3 zucchini, trimmed and cut into 3/4" thick slices

3 yellow (crookneck) squash, trimmed and cut into 3/4" thick slices

Combine lemon juice, oregano and garlic in a non-reactive bowl. Whisk in mustard and olive oil. Season with salt and pepper to taste. Stir in the dill and feta cheese; set aside. Cook squash until tender, but not mushy. Carefully transfer squash to a serving plate. Stir dill and feta dressing to recombine, spoon over squash.