Squash It – Evanston RoundTable

Kandace Wysock

It’s mid-July, and summertime squashes are starting their slow and constant takeover of each backyard in America. We have acquired plump eco-friendly zucchini encroaching on each and every other planting now, but the Evanston Farmer’s Market is just gearing up. Brilliant yellow summertime squash, striped Romanesco, glorious squash blossoms, and […]


It’s mid-July, and summertime squashes are starting their slow and constant takeover of each backyard in America. We have acquired plump eco-friendly zucchini encroaching on each and every other planting now, but the Evanston Farmer’s Market is just gearing up. Brilliant yellow summertime squash, striped Romanesco, glorious squash blossoms, and adorable child squash — sunburst, scallop, and much more — are calling out to be roasted, grilled, tossed into stir fries, spiralized raw, or grated into sweet breads. And who am I not to heed that get in touch with? It’s heading to be all squash, all the time all-around in this article, and I’m not mad about it. Let’s communicate about what you can do with them.

Slice them paper-slender and make a salad.

This works excellent for lengthy, slim squash, like zucchini and yellow summer time squash varietals. Using a mandoline (view your fingers!) or your manager knife techniques, slice two or three zucchinis lengthwise into thin strips and location in a bowl. Toss with freshly squeezed lemon juice, some substantial-high-quality olive oil, and a shower of chopped clean herbs (parsley, chervil, chives, and/or mint all get the job done). Period with kosher salt and a handful of grinds of contemporary pepper, then shave some Parmesan on top rated and toss. Toasted pinenuts are a wonderful addition right here.

Kabob ‘em and grill.

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