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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

  • The easiest and best place to store excess turnips, parsnips, leeks, onions, carrots and similar root crops is in the garden. They actually become sweeter and tastier after a frost.
    Before the ground freezes, cover the beds with a thick layer of straw or chopped leaves to insulate the soil and keep its temperature even. A sheet of plastic will keep the mulch in place.
    To harvest root crops, simply roll back the plastic, push aside the leaves/straw, and lift the roots from the soil with a spading fork. Replace the covering to keep your "root cellar" insulated all winter. With this method, you could be harvesting sweet carrots and parsnips in January, even if there's snow on the ground!