We’re in that lush, weedy time of summer. A few butterflies are returning! Wild blueberries are finished, their leaves now a muted orange. The red raspberries are just about over, scarlet runner bean blossoms brighten the back of the garden, and what’s left of the lettuce is in its stately bitter stage.
But the squash! This year we have zucchini and yellow. Classic summer squash.
What happens when the basket is full? As gardeners (or their neighbors) know, summer squash is bountiful. It’s wonderfully, superbly enough.
Some goes to family and friends. Some we bring to our table, either simply sauteed in butter, or as zucchini bread, or in a summer squash casserole.
There are so many variations of this casserole, I thought you’d like to see Sam’s family recipe. If you’d like a copy of it printed on 4” x 6” card stock, email me your mailing address and I’ll send you one. I hope you enjoy baking and serving it!
I usually make the less rich version at the bottom of the card, but Sam’s daughter brings the family version to holiday meals, and it’s very good, too.
The James Beard Cookbook on our shelf was printed in 1961 and I see by a penciled “5—” mark on the flyleaf, it came from a book sale. Perfect! About summer squash, Beard says,
… yellow crook-necked and the long green zucchini … cook quickly and have a delicate flavor. … Select the smallest and the freshest. Large summer squashes have tough skins, too many seeds, and are not tasty.
I think he was talking about buying them at the market. But in the garden, it’s a race with time and sometimes through mud, to bring home “the smallest and the freshest”!