Why is it that everyone plants zucchini even though it is blatantly obvious that one plant is enough to feed an entire village? (At Beekman 1802, we count ourselves among the guilty.)
Rumor has it that it’s because of our fabulous recipe for grilled summer squash below.
The zucchini is not the only prolific summer stalwart making a showing in the vegetable garden right now.
Here’s what we are harvesting this week
Zucchini Black Summer Squash– Introduced in 1931, fruits are so deep green they appear to be black. Fruits are long, straight, best picked at 6 8 in. but will remain tender and flavorful when larger. Flesh is greenish white, fine textured and crisp.
Lemon Summer Squash– This is the size, shape and color of a lemon and can be grown on a trellis on the patio. The small fruit are very tasty and are especially good sauteed.
Early Prolific Yellow Straightneck Squash – Introduced in the 1930’s, as the name suggests this is a very heavy producer of slender, club shaped, yellow fruit which ripen to golden yellow. Best harvested young at about 6 in.
Early White Bush Scalloped Squash– Introduced in 1722 to the colonists by the American Indians, this squash was possibly known in Europe before 1600 as a ’symnel’ or ‘cymling’. Fruits have smooth, white green rinds, scalloped edges and are flattened. Flesh is fine grained, flavorful, and white. They measure 4 7 in. across and weigh 2 3 lb. Best when picked young
Each one of these found it’s way into this simple savory recipe.
Savory Grilled Summer Squash
Makes 4 servings
3 medium yellow or golden squash, sliced 1/4-inch thick on a deep diagonal
1 medium gadzooks or zucchini, sliced 1/4-inch thick on a deep diagonal
2 small pattypan squash, halved and sliced 1/4-inch thick
4 garlic cloves, pressed through a garlic press (2 ½ teaspoons)
2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
1/4 cup olive oil
1 teaspoon coarse salt plus more for sprinkling
1 tablespoon red wine vinegar
1 In a large bowl, combine all of the squash (it should be a total of 5 cups). Add the garlic, rosemary, oregano, and salt and toss well, rubbing the mixture onto all surfaces of the squash. Add the oil and toss to coat.
2 Heat a grill or grill pan to medium. Lightly oil the grill grates or the grill pan. Working in batches if necessary, grill the squash, turning it over as it gets grill marks, until tender, about 5 minutes per batch. Transfer the slices to a bowl as they finish cooking. Once all the squash have been cooked, add the vinegar and toss. Sprinkle with more salt and serve hot or at room temperature.
All this summer we are working with our friend Sandy Gluck to develop seasonal recipes fresh from the heirloom garden.
Check out Sandy’s radio show, Everyday Food, airing everyday on Martha Stewart Living Radio, Sirius/XM