This recipe is courtesy of Brett Grohsgal, organic farmer and former chef, of Even' Star Organic Farm in Lexington Park, MD. If you've never tried spaghetti squash, do. This recipe will make you want to eat it every day.
Ingredients: 2 spaghetti squash 1/2 onion, sliced 3 cloves garlic, chopped 2 tablespoons oilive oil 1 tablespoon capers 1 tablespoon butter salt and pepper 2 tablespoons white wine (optional)
Method: Cut the squash in half and scoop out the seeds and inner soft pulp with a large metal spoon. Steam for about 6 minutes, until just soft. Or, if you have a microwave, place face down on a plate and microwave about 120 seconds per half (multiple batches should be necessary) until barely smooth. Let cool. Then, plunge a fork longitudinally through the inside flesh and work it from end to end to make the "spaghetti." Use a metal spoon to get out the last strands.
Meanwhile, saute 1/2 onion, sliced, with 3 cloves chopped garlic in 2 tablespoons olive oil until just soft. Add 1 tablespoon capers. Stir around, and then add spaghetti squash, 1 tablespoon butter, and 1/2 teaspoon each salt and pepper (or to taste). Saute about 3 minutes more at moderate heat. Then finish with 2 tablespoons white wine. Excellent alongside seafood, beef or vegetarian beans. (You can leave out the wine, if you prefer.)
Turkish Fritters
"Mucver" Turkish Squash Fritters
Here's a tasty recipe for using up some of that prolific zucchini you may get from your garden, CSA or neighbors trying to unload their surplus. It's a Turkish recipe from Renee's days in Istanbul. It's called mucver (mooj-vare) and it's basically an herbed squash fritter. Try it with any kind of summer squash.
Ingredients: 4 cups grated zucchini or summer squash 1/2 cup grated onion 1 tbsp chopped dill 1/2 tbsp chopped mint 1/2 cup crumbled feta 3/4 cup flour 3 eggs salt and pepper to taste
Method: Grate the squash and onion using the large holes on a box grater. Combine the grated vegetables, chopped herbs, and feta in a large bowl and stir lightly with a fork to mix. Sprinkle in the flour gradually, stirring after each addition to evenly distribute it. Crack in the eggs, add the salt and pepper, and stir into a smooth batter. Heat 1" of vegetable oil in a large nonstick skillet over medium-high heat. Test the heat by tossing in a squash seed, which should sizzle immediately and vigorously. Carefully drop the batter in by large spoonfuls, about two tablespoons at a time. Let the fritter cook for about 30-45 seconds, then gently agitate the pan to ensure the fritter doesn't stick to the bottom. Continue cooking until the edges are golden brown, about 2-3 minutes. Carefully turn the fritters over and cook 2-3 minutes until the other side is golden brown. Remove and drain on paper towels. Cook in batches of three or four fritters at a time, until all the batter is used. Makes about 12 fritters.
Dark Chocolate-Zucchini Bundt Cake
If a spoonful of sugar makes the medicine go down, a few spoonsful of chocolate can also make the zucchini go down even with finicky children! This recipe appears on page 186 of Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables by Andrea Chesman, published in paperback this year by Storey Publishing. It's delicious and no one will know there are vegetables in it if you don't tell them!
2 3/4 cups unbleached all-purpose flour 3/4 cup unsweetened cocoa powder 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cinnamon 2 cups lightly packed brown sugar 1/2 cup butter, at room temperature 2 large eggs 3 ounces baking chocolate, melted and cooled 1 teaspoon pure vanilla extract 1/2 cup coffee (brewed) 3 cups grated zucchini or summer squash Confectioner's sugar for dusting
Preheat oven to 350 degrees F. Grease a 10-inch fluted tube pan with butter.
Sift the flour, cocoa, baking powder, baking soda, salt, and cinnamon into a mixing bowl.
Beat together the brown sugar and butter in a large mixing bowl. Add the eggs, one at a time, beating well after each addition. Beat in the melted chocolate and vanilla. Add the flour mixture, alternating with the coffee, and beat until smooth. Fold in the zucchini. Scrape the batter into the prepared pan.
Bake for 50 minutes, until a skewer inserted in the cake comes out clean.
Cool the cake in the pan on a rack for 10 minutes. Invert onto the wire rack, remove the pan, and leave on the rack to cool completely. Dust with confectioners' sugar right before serving.
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