Wednesday, July 13, 2005

Summer squash

These are two types of summer squash (the long ones are with a young zucchini in the photo; shots are from last year's produce).

The long ones were given by my MIL; the round flat ones from my SIL.

I have tried them in various ways. They are spongy but not dry, with a good crunch when blanched. Very good in stir-fries.

Various ways I have prepared them include a quiche (chopped along with onion and carrots and some shrimps or tuna or ground beef, seasoned with salt and pepper, cooked on stovetop covered under #3 setting for 7 minutes);

Or stirred into the still-hot sweet and sour sauce using Sassy's recipe for Sweet and Sour Fish, substituting my canned whole tomatoes for the water and tomato paste, and broiling the fish while brushing intermittently with butter for 10 minutes each side under low setting).

And also in my revised tinolang manok added together with the leaves after removing from heat.

Even kids love the summer squash! The consistency is like a cross between upo and cucumber. Don't peel this.


drstel said...

manang K!
tamang tama naman ang dalaw ko at may bagong post.
nangangamusta, and just want to tell you...i miss youhoohoo.
swerte naman and you have all the fresh vegetables. one way i love to have squash is just to slice, roll around in olive oil, salt and pepper, and roast or grill. squeeze lemon just before eating.
i have to look and see if you've posted new pictures of your garden...regards to your family too!!!

drstel said...

forgot! with crushed garlic too!

stef said...

manang! nabuhay ka!!! hope you're doing great kahit busy.

ting-aling said...

Hey Lory, 'musta na? 'haven't heard from you for a long time! What's up?

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