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Summer Squash Combination Recipe

Ingredients:

4    round squash from Summer Squash Mix

2        zucchini type squash from the same mix

salt

½   cup sour cream

½   cup grated Parmesan cheese

1    tablespoon chopped marjoram

2    large fresh eggs

      bread crumbs

some olive oil

 

Method:

Cut round squash in half, cut the zucchini in chunks, salt and steam all squash until tender. When cool enough to handle, scoop seeds out of round squash. In a mixing bowl mash the zucchini and add all other ingredients, minus the breadcrumbs and oil. Do not over mix. Fill the round halves with this mixture, and sprinkle the breadcrumbs on top. Drizzle oil on crumbs. Bake for approximately 20 minutes, at 400 degrees, in a pan in which you will have poured a little water.

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Gardening Tip of the Day

  • Washing large amounts of fall- and winter-harvested root crops like turnips, parsnips, rutabagas, leeks and carrots can be a messy chore, particularly if you try to do it in the kitchen sink. To quickly wash vegetables, place them in a plastic clothes basket and hose them down. The muddy water flows through the holes in the basket and you're left with clean produce.