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Summer Squash

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By Catherine Mallette, The Baltimore Sun | August 6, 2013
The thing about summer squash is that it's pretty good just steamed and with some salt and pepper. But with an abundance of it in my fridge, I decided to try something more adventurous I found an interesting recipe for grilled squash with lemon juice, feta and mint on Chow.com. Then I found another recipe that was similar but the squash was roasted and the herb was thyme - and instead of lemon juice, balsamic vinegar gave the dish a little acid. I decided to do a combination of the two recipes using the ingredients I had on hand, which included some mint growing in a pot on my deck that needed to be picked (or moved)
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ENTERTAINMENT
By Catherine Mallette, The Baltimore Sun | August 6, 2013
The thing about summer squash is that it's pretty good just steamed and with some salt and pepper. But with an abundance of it in my fridge, I decided to try something more adventurous I found an interesting recipe for grilled squash with lemon juice, feta and mint on Chow.com. Then I found another recipe that was similar but the squash was roasted and the herb was thyme - and instead of lemon juice, balsamic vinegar gave the dish a little acid. I decided to do a combination of the two recipes using the ingredients I had on hand, which included some mint growing in a pot on my deck that needed to be picked (or moved)
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FEATURES
By ROB KASPER | August 2, 1995
Until recently, I had not able to work up much ardor for summer squash.It was just another vegetable in the market. It was not as well known as zucchini. And with its crooked neck, and bright yellow skin, it was not good-looking. What changed my attitude toward summer squash was proximity. Many summer squash moved into our home. They filled up bowls that were supposed to hold fruit. They stretched out on kitchen counters. They sunned themselves in the back yard.This invasion of the summer squash was similar to the zucchini influx that had visited the household a few weeks earlier.
ENTERTAINMENT
By RIchard Gorelick and The Baltimore Sun | July 13, 2011
The governor has announced  the 17 dishes that will be featured at his (invitation-only) July 21 cookout, the launch event for Maryland's Buy Local Challenge Week, July 23-31. Recipes were submitted by chef/producer teams and selected for their creativity, availability of ingredients, geographic representation, and maximum use of local ingredients.  For instance, Bill Crouse of Chef's Expressions and David Smith of Springfield Farms will be bringing a Springfield Farms roulade of spring lamb with pine nuts and apricots with an heirloom tomato gazpacho.
NEWS
By Nancy Taylor Robson and Nancy Taylor Robson,Special to the Sun | May 8, 2005
Summer squash used to be the Rodney Dangerfield of the vegetable garden. It got absolutely no respect -- partly because supply often outstripped demand. Jokes abounded about leaving baskets of squash like abandoned babies on doorsteps in the dead of night. There weren't many varieties to chose from, either. Zucchini, yellow crookneck and cymling (now called pattypan) were pretty much it. But that's all changed. Now, there are dozens of varieties available that range from creamy, nubbly, star-shaped, to goose-necked, rib-backed and bulbous.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | January 21, 1998
A recipe for a baked summer (yellow) squash casserole wa the request of Veronica Patrick of Millersville. She wrote that she enjoyed the recipe at the Black-Eyed Pea Restaurant and wanted to duplicate it.Jane Spray of Lynch responded with a recipe which she says is like that served at the Black-Eyed Pea. She says her recipe is from the "ladies at the Glen Burnie United Methodist Church. It is delicious!"A macaroni and cheese dish that was a favorite of President Ronald Reagan was the request of Jennifer Coberth of Catonsville.
FEATURES
By Judith Blake and Judith Blake,Seattle Times | September 6, 1995
It's so pretty that its appearance alone seems reason enough to buy it.But summer squash, now in its peak season, offers other attractions as well: It's fun to cook with and good to eat.The assortment is surprising if you've never taken close notice. Just about everybody knows zucchini, that prodigious over-producer of countless gardens, but there are many other kinds: yellow crookneck, chayote, green or yellow pattypan and more.What's the difference between summer and winter squash? Winter squash, such as acorn or butternut, has a thick, hard skin and will keep a long time after it's picked if properly stored.
NEWS
By Suzanne White and Suzanne White,SPECIAL TO THE SUN | September 10, 2003
Canning Before freezers, canning was the most popular method of preserving the summer's harvest. Canning involves cooking foods to kill microorganisms, packing foods in airtight glass jars and sterilizing the jars in boiling water to prevent spoilage. Equipment: Canning jars, lids, large kettle, kitchen tongs, jar funnel, jar lifter, bubble freer Summer choices: Berries, peaches, tomatoes, green beans, okra, summer squash Drying Drying is the oldest method of preserving. Food drying extracts water from food by circulating air through it. Nothing is added.
FEATURES
By LOS ANGELES TIMES | December 1, 1999
"Redbook Flavor Rules!" (Hearst Books, $24.95) serves up a lively variety of ideas for making tasty meals at a streamlined pace.Golden Sea Scallops on Vegetable "Pappardelle" is among about 250 recipes the book features, from appetizers through desserts. The book's pages also are packed with loads of smart tips, helpful hints and color photos. All the recipes come with estimates of how long they'll take and how many calories and grams of fat they contain.This recipe for scallops will take 15 minutes to prepare and about 20 minutes to cook.
FEATURES
June 26, 1991
Summer squash and zucchini together paint a colorful dinner plate in this liglht and lean entree. However, you can use just one type of squash if you prefer.Vegetable-Topped Fillets1 small yellow summer squash1 small zucchini1 cup sliced fresh mushrooms1/4 cup water1/2 of a small onion, sliced and separated into rings1 clove garlic, minced1/8 teaspoon salt1 14 1/2 -ounce can tomatoes, cut up1 tablespoon cornstarch1/4 teaspoon dried basil, crushed1/4 teaspoon dried oregano, crushedDash bottled hot pepper sauce1 pound fresh or frozen skinless sole or flounder fillets1 cup chicken brothFresh rosemary sprigs (optional)
NEWS
By Marie Gullard and Marie Gullard,Special to The Baltimore Sun | November 29, 2008
In the city neighborhood of Charles Village, dark-brick Victorian rowhouses are embellished with leaded- and stained-glass windows and fancy wood pediments. Wrought-iron fences enclose some front gardens, while others are defined by flowers and hedges. Many of these houses feature second-story turrets; many more welcome guests on front porches with rails, columns and trim of multicolored and intricately painted details. The houses are inhabited by a diverse group of people, all keen on displaying creativity and pride of ownership.
NEWS
By Donna Pierce and Donna Pierce,CHICAGO TRIBUNE | September 21, 2005
Although some describe it as resembling a miniature flying saucer, pattypan squash is named for the tiny pattypan tins used to bake miniature English tarts and pies. Pattypan, like all summersquash varieties, is distinguished from winter squash by the stage of maturity it reaches before being harvested - not by the season of ripening. In The Compleat Squash: A Passionate G r o w e r ' s Guide to Pumpkins, Squash and Gourds, Amy Goldman describes pattypan, zucchini and other summer squash as those being ready for harvesting within one week of flowering.
NEWS
By Nancy Taylor Robson and Nancy Taylor Robson,Special to the Sun | May 8, 2005
Summer squash used to be the Rodney Dangerfield of the vegetable garden. It got absolutely no respect -- partly because supply often outstripped demand. Jokes abounded about leaving baskets of squash like abandoned babies on doorsteps in the dead of night. There weren't many varieties to chose from, either. Zucchini, yellow crookneck and cymling (now called pattypan) were pretty much it. But that's all changed. Now, there are dozens of varieties available that range from creamy, nubbly, star-shaped, to goose-necked, rib-backed and bulbous.
NEWS
By Suzanne White and Suzanne White,SPECIAL TO THE SUN | September 10, 2003
Canning Before freezers, canning was the most popular method of preserving the summer's harvest. Canning involves cooking foods to kill microorganisms, packing foods in airtight glass jars and sterilizing the jars in boiling water to prevent spoilage. Equipment: Canning jars, lids, large kettle, kitchen tongs, jar funnel, jar lifter, bubble freer Summer choices: Berries, peaches, tomatoes, green beans, okra, summer squash Drying Drying is the oldest method of preserving. Food drying extracts water from food by circulating air through it. Nothing is added.
NEWS
By Susan Nicholson and Susan Nicholson,Universal Press Syndicate | July 29, 2001
Each day of the week offers a menu aimed at a different aspect of meal planning. There's a family meal, a kids' menu, a heat-and-eat meal that recycles leftovers, a budget meal, a meatless or "less meat" dish, an express meal, and an entertaining menu. SUNDAY / Family It's a good day for Grilled Asian Steak and Summer Squash. Accompany the steak with Brown Rice Salad. Mix together 3 cups cooked brown rice, 1 1/2 cups quartered cucumber slices, 1 / 4 cup sliced kalamata olives, 1 large chopped tomato, 1 small chopped onion and 1/2 cup chopped parsley.
NEWS
By Susan Nicholson and Susan Nicholson,Universal Press Syndicate | July 30, 2000
Each day of the week offers a menu aimed at a different aspect of meal planning. There's a family meal, a kids' menu aimed at younger tastes, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost-cutting strategy, a meatless or "less meat" dish for people who may not be strict vegetarians but are trying to cut down on meat, an express meal that requires little or no preparation, and an entertaining menu that's quick. Sunday/Family Prepare a turkey breast using your favorite method.
NEWS
By Donna Pierce and Donna Pierce,CHICAGO TRIBUNE | September 21, 2005
Although some describe it as resembling a miniature flying saucer, pattypan squash is named for the tiny pattypan tins used to bake miniature English tarts and pies. Pattypan, like all summersquash varieties, is distinguished from winter squash by the stage of maturity it reaches before being harvested - not by the season of ripening. In The Compleat Squash: A Passionate G r o w e r ' s Guide to Pumpkins, Squash and Gourds, Amy Goldman describes pattypan, zucchini and other summer squash as those being ready for harvesting within one week of flowering.
FEATURES
By Cathy Thomas and Cathy Thomas,Orange County Register | March 4, 1992
They come in a dizzying array of colors, from cool greens to warm yellows and oranges. There are rounded ones. Fluted ones. Smooth ones. Bumpy ones.They're plentiful, versatile and economical, too.Winter squash. Their hard skin and large seeds distinguish them from their soft-skinned cousins, the summer squash.Unlike summer squash (such as zucchini), which are picked when the seeds and skin are still edible, winter squash are harvested when fully mature. In the maturation process, the seeds become woody and large.
FEATURES
By LOS ANGELES TIMES | December 1, 1999
"Redbook Flavor Rules!" (Hearst Books, $24.95) serves up a lively variety of ideas for making tasty meals at a streamlined pace.Golden Sea Scallops on Vegetable "Pappardelle" is among about 250 recipes the book features, from appetizers through desserts. The book's pages also are packed with loads of smart tips, helpful hints and color photos. All the recipes come with estimates of how long they'll take and how many calories and grams of fat they contain.This recipe for scallops will take 15 minutes to prepare and about 20 minutes to cook.
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