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The Locavore's Cookbook: Summer squash perfect for salad

Everyone knows zucchini. Whether you’re overrun with them in your own garden or have a generous friend or neighbour with plenty of them...
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A marinated salad made with summer squash.

Everyone knows zucchini. Whether you’re overrun with them in your own garden or have a generous friend or neighbour with plenty of them. Whether you've seen them at the Creston Valley Farmers’ Market. Or whether you immediately disliked them as a child until your mother baked them into a sweet spiced bread or another sweet baked good.

Zucchini are just one kind of summer squash, which come in many forms. One of my favorites are the pretty little pattypan squash known by their flower-like shape. They come in different shades of yellow and green and all have a similar mild and slightly sweet taste. Like zucchini, all summer squash can be used in all kinds of baking from zucchini bread to chocolate cake. They can even be grated into pancakes, either sweet or savory.  Summer squash can even be pickled or made into relishes and used in other canning. They can be used raw in salad and can be cooked just about any way, baked, roasted, grilled or even steamed or sautéed. We prefer to just lightly cook our summer squash, as they can get very mushy and soft when overcooked.

All summer squash are incredibly good for you. They are very low in calories while being a good source of vitamin C, manganese, fiber and even antioxidants. The antioxidants in summer squash are particularly good for eye health, but are also very good for so many other things as they are a good source of many different vitamins and minerals including magnesium, vitamin A and potassium, among many others.

Summer squash of all shapes and sizes are usually available for most of the summer. They keep about a week or slightly longer if there are no punctures in the skin and if they're kept in an airtight container or bag in the fridge. While it is possible to freeze summer squash, they do soften quite a bit, and should be steamed for just a couple minutes before cooling and freezing to preserve their nutrition. I enjoy grating and freezing summer squash in two-cup portions, which are just perfect for adding to a spiced or chocolate zucchini loaf during the winter.

The following recipe for a marinated summer squash salad is not your typical way to enjoy summer squash. It maintains its slightly crunchy, firm texture, which will appeal to anyone who dislikes mushy squash, especially kids. This recipe may even convert someone that thinks they don't like summer squash and can easily be adapted to whatever flavors you like. Use any fresh herbs you enjoy, I think oregano would be especially delicious.

 

Marinated Summer Squash Salad

Serves 4

 

1 lb summer squash, julienned

1/4 C extra virgin olive oil

Zest of one lemon

Juice of one large lemon

Large pinch of salt, more to taste

Freshly ground black pepper to taste

2 cloves garlic, finely minced or pressed using a garlic press

2 tbsp fresh dill or other fresh herbs

1/4 C crumbled feta cheese (optional)

 

Julienne your summer squash by slicing the entire squash into ¼-inch slices. Divide the slices in half and turn each half on the flat side and then slice again into ¼-inch slices until it is all chopped into matchsticks. Chop the matchsticks in half to shorten them if needed. Spread the squash out over a towel or a couple paper towels and sprinkle with a large pinch of salt, or about 1/4-1/2 teaspoons of salt. Let sit for 5-10 minutes.

In a small separate bowl, combine the olive oil, lemon zest and juice and garlic. Once the squash has released some of it’s juice, place another towel over top and press more of the liquid out. Then transfer the squash to a bowl.  Pour the dressing over top and mix well. Cover and place in the fridge for 1-2 hours, stirring a couple times in the middle if possible. When about to serve, taste and add salt as needed and chop the dill and sprinkle over top.  Serve cold sprinkled with feta cheese if desired.

Unfortunately, the salad will become watery if left overnight, feel free to reduce the amount of squash and dressing used to only make enough for one meal. Or keep the cut-up squash and dressing separate in your fridge overnight and press the liquid from your squash before combining it with the already mixed dressing an hour or two before serving.

Heidi Bjarnason is a local mom and blogger at Food Doodles. For more recipes, ideas, pictures and kid friendly ideas and food, go online at Fooddoodles.com

The Creston Valley Farmers’ Market runs on Saturdays from 8 a.m.-Noon at Millennium Park, and Wednesdays from 3-6 p.m. at the Spirit of Creston Square. For more information, visit www.crestonvalleyfarmersmarket.ca.