Africa-inspired Greens and Sweet Potato Soup
Summer Squash Stew

It has begun: Squash Season

Baby-squash-ck-1724868-x
The vegetable donations from local farms has been ramping up these last few weeks, and right now we are experiencing that sliver of time when we have the end of cool-weather veggies along with the beginning of those that thrive in the heat. So this week brought us both the last of the winter greens  in the form of chard, and the beginning of squash. Good old squash - it seems like yesterday you were lining the shelves of the fridge and appearing in every other dish we made. And here you are again. .  . 

Fortunately we also got a lovely bouquet of young purple basil, which goes so nicely with squash, and I had a bunch of onions waiting in the fridge. And then my friendly underground goat cheese provider called offering a cooler full of cheese and- voilá! A recipe is born. When the chard, dandelion greens, and other green cool-weather leafy veg are gone, you can add garden chives, or mix up zucchini with the yellow squash, to keep the colors interesting. 

Ingredients

  • 2 tablespoons of olive oil or butter
  • 1/2 cup chopped onions
  • 6 cups tender young squash, cubed (later in the season, when the skins are tougher, you may need to peel them)
  • 6 cups of chard, chopped and rinsed
  • 1/2 cup fresh goat cheese
  • A handful or so of basil leaves
  • Salt and pepper to taste (lots of black pepper is very nice in this dish)

Sauté the onions in butter or oil till tender and transluscent. Add squash and stir until it becomes somewhat tender (3-4 minutes). Add chopped and rinsed chard with the water still on the leaves. Stir for a moment, then cover, lower heat, and let steam till tender. Check to make sure there is enough water from the chard and add a little more if necessary. Check after about 5 minutes to see if things are tender. When they are, salt and pepper to taste and pour mixture into serving dish. Sprinkle with fresh basil leaves, then distribrute small glops of goat cheese evenly on top. Gently mix it together and serve with additional salt and pepper at the table. 

{the image is from this myrecipes.com, which I found after I googled "yellow squash, basil, goat cheese). It's got leeks instead of onions, no chard, and some different proportions, but it looks a lot like ours did yesterday, before we quickly ate it}

Comments

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Katherine Edison

This looks delicious and springy!

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