Cook's Illustrated (September/October 2015)
In these waning days of summer, we're finding ourselves a little clingy with produce.
Like hoarders at a going-out-of-business sale, we're scarfing down all the tomatoes, corn, eggplant and beans that we can. We're getting it from our CSA, the farmers market, the supermarket and our own backyard garden. (How veggie-crazy have we been? When a friend posted on Facebook this week about his bumper crop of tomatoes that he wanted to give away, we had a brief moment of "should we??" --despite the fact that we already have more tomatoes than we know what to do with.)
In particular this year, we've had a lot of summer squash in our house, but no thanks to our own garden. Our garden squash has struggled (we have yet to harvest more than one, and whatever we harvested wasn't what we'd planted!). Our CSA, though, has given us big piles of squash and zucchini each week.
But here's the deal with late-summer produce: It's easy to fall into a rut.
That tomato salad that tasted amazing the first time you made it can seem a bit bland after a half dozen meals. So we're all about keeping it fresh and trying the new, even in the final days of summer.
Case in point: these beautiful Sautéed Summer Squash with Parsley and Garlic, which instantly became a summer classic for us.