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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

  • Here's a way to ‘dry’ herbs from the garden that is quick and retains the color and flavor of the fresh herb.
    * Collect herbs and rinse in cool water and allow them to dry completely.
    * Layer a microwave safe container with paper towels.
    * Place a single layer of herbs on paper towels.
    Microwave on high for one to three minutes, checking every 60 seconds.
    Herbs are done when they are dry to the touch and still colorful. They may be stored in an airtight container for future use.