Summersquashmixed-med Squash Mixed Plus /Recipe
Grower: Clemson SC
Price: $2.50 ( Pound)
%> Available (Exact): 1

First fruits of the season. Small sized and tender, organically grown, of course. Recipe: SUMMER SQUASH RECIPE Sara’s Great Frittata Recipe: 2 lbs summer squash* Salt Green onions(healthy fistful chopped*) Basil leaves(fistful again)* 2 garlic cloves* 4 eggs* 1/4 Cup oil 1 Cup flour 2 tsp. baking powder 1/2 Cup parnesan/pecorino cheese* *_ starred items are available this week on your Locally Grown Market_ The summer squash, green onions, and basil make a wonderful frittata. In the main bowl of a food processor, grate about two pounds of summer squash. Put the squash in a colander and lightly salt. Leave to drain, and put the chopping blade in the food processor. Add a healthy fistful of onions and the leaves from a bunch of basil. Toss in a couple garlic cloves if you have them, and pulse until well chopped. In a big bowl, mix around a cup of flour with a couple teaspoons of baking powder and about a half cup of grated parmesan or pecorino romano cheese. Lightly beat four eggs and a quarter cup of oil (if you’re feeling decadent and there are no vegetarians in the crowd, add a couple spoonfuls of bacon grease). Put the grated squash in a thin clean dishtowel or heavy duty paper towel and squeeze out excess liquid. Combine all the ingredients in the big bowl. You should have a thick, fragrant batter. Pour the batter into a greased 13×9 baking pan and sprinkle a little more cheese on top. Bake at 375 degrees until golden, about 30-45 minutes (it depends on the moistureleft in the squash). When cool, cut into squares and serve. These make great appetizers or savory treats at a tea or coffee!