Dishing Up the Dirt

Summer Squash Love

July 27, 2010

Today we had the day off from the farm.  Did we treat ourselves to sleeping in? No.  Did we enjoy breakfast on the front porch with coffee? No.  Instead, we decided to wake up early and drive to western, MA to go for a nice 5 mile hike.  It was totally worth waking up early for.  It was beautiful and not too hot.  I miss hiking out west, so this was a nice way to spend the day.  We even came home to dinner pretty much ready.  We threw in a pork tenderloin into the slow cooker with a can of root beer before heading out the door.  For real.  That is all you need to make  delicious pulled pork.  Once we came home from the hike we added a bunch of organic bbq sauce and stirred. That’s it! I swear!  It was AMAZING!  Also, on our way home from our adventure we swung by the farm to pick up some essentials for our side dishes.

Summer squash, onion, corn, and garlic

Tonights menu: Pulled pork sandwiches, with grilled summer squash and corn on the cob

The summer squash turned out wonderfully. Here is how I prepared it:

4 tbs extra virgin olive oil

2 onions (any color will work. I used one red and one yellow)

1 clove minced garlic

4 medium-sized summer squash/zucchini

I sautéed up the onion and garlic first in a large skillet with the oil.  Once the onion began getting soft and a little browned I transferred it to a separate bowl.  I then added a little more oil to the skillet and put in my cut up summer squash.  I cooked about 2-3 minutes per side of the squash rounds.  Added them to the onions and garlic and tossed everything with a little salt, pepper, and dried thyme.  Awesome!

All together:

A great way to end the weekend.  Now we are going to enjoy our last few hours of freedom and comfortable upright positions.



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