My kids spend Saturdays with their dad and stepmom, so I usually have lots to time to grocery shop, catch up on laundry, and clean up around the house before the rugrats come home. But lately, since my oldest daughter has been helping out at the Farmer's Market at the Horse Farm (go see her at the Bread & Circus booth), I try to also get a little produce shopping in too (which gives me a chance to see her in action). With each changing season there are new varieties of fruits and veggies available for purchase. This week the cucumbers and squash were everywhere! After a little time with the Hernandez family of Mark & Mary's City Farm I felt prepared to try some of my favorite vegetables (squash & zucchini) in a new way. Mary pointed out her favorite varieties, choosing ones that were smaller and more tender than the grill-worthy larger ones. She and Mark encouraged me to marinate them in some oil and herbs and enjoy them raw. So this weekend amid the barbecue and typical sides we had a bright, marinated, springy salad made with my haul of striped and dotted, beautiful farm-fresh veggies. Chilled in the fridge, this dish is my new favorite way to beat the heat and take advantage of our local goodies!
If you're looking for something new, try these, you won't be disappointed: Bush Baby (green striped zucchini), Goldmine (yellow striped zucchini), Y-ster Green Patty Pen (flower-shaped), Crookneck (yellow squash), and Magna (heirloom Italian zucchini)
Squash & zucchini salad with shaved Parmesan
Squash & zucchini varieties from City Farm
Ingredients
2 c zucchini & squash
2 TBS olive oil
Juice & zest of 1 lemon
8 basil leaves
2 green onions, chopped
Salt & pepper
Shaved Parmesan
Directions
- chop or shave zucchini and squash and place in bowl
- juice and zest lemon, add to bowl
- chiffonade basil and chop onions, add to bowl
- season liberally with salt and pepper
- cover with plastic wrap and allow to sit in refrigerator for at least 30 minutes
- add Parmesan immediately before service