This week, let's talk about that summer squash. Since Friday was "Leave Some Squash on You Neighbors Porch" Day and we all have that squash coming out our ears, I think that's pretty good timing.
Squash was one of the "Three Sisters" planted by Native Americans. The Three Sisters were the three main indigenous plants used for agriculture: corn, beans, and squash. These were usually planted together, with the cornstalk providing support for the climbing beans, and shade for the squash. The squash vines provided ground cover to limit weeds. The beans provided nitrogen fixing for all three crops.
Summer squashes, including young vegetable marrows ~ such as zucchini, pattypan and yellow crookneck ~ are harvested during the growing season, while the skin is still tender and the fruit relatively small, they are consumed almost immediately and require little or no cooking. Winter squashes ~ such as butternut, hubbard, buttercup, ambercup, acorn, spaghetti squash, and pumpkin ~ are harvested at maturity, generally the end of summer, cured to further harden the skin, and stored in a cool place for eating later. They generally require longer cooking time than summer squashes.
, botanically speaking, squash is a fruit (being the receptacle for the plant's seeds), and not a vegetable.The Days' Dewings
Though considered a vegetable in cooking
Yellow Squash Patties
- 8 medium yellow squash, shredded
- 1 onion, shredded
- 1 1/2 tablespoons salt
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 egg, lightly beaten
- 1 cup shredded Cheddar cheese
- ground black pepper to taste
- 1 tablespoon vegetable oil
- Place the squash and onion in a colander, sprinkle with salt, and drain about 1 - 2 hours, until no longer moist.
- In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper.
- Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown.
Jennifer Dewing has experience in the restaurant business. She turned in her chef's hat and donned the many hats of a stay-at-home mother 7 years ago. She is now the mother to 5 children, 7 years and under. She home schools her eldest two children. Her husband is a professional chef and in their house, food is a big part of their family. Come visit her and her family at
