Patty Pan Squash

Recipe for Patty Pan

You will need:

6 patty pan squash, stem and blossom removed

6 slices bacon
1/2 cup diced onion
1 1/2 cups soft bread crumbs
1/4 cup freshly grated Parmesan cheese
salt and pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C).

Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.

Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.

Bake for 15 minutes in the preheated oven, or until squash are heated through.

Just 4 more weeks left in our CSA share. On average this summer we have consumed:
2# of green beans a week
1# of beets a week
4# of squash a week
3-5# of new potatoes a week
I consumed nearly 8 qt’s of strawberries
I consumed all 6 # of peaches
I consumed 3# raspberries
We consumed 3 large cantaloupe
Too many peppers and onions to keep track of
Occasional Eggplant
32 cucumbers
12 bunches of red frilly lettuce
Over 50 tomatoes- Roma, beefsteak, big boy
Our community supported agriculture (CSA) is not an organic CSA. We have belonged to them in the past but they are not local to us. We’ve traveled as far away as a 200-mile round-trip to last year a 100-mile round-trip. We are unable, financially, to continue to do this. We found a local CSA whose farm is several miles from neighbor fields. They consider themselves “natural” because they do not spray chemicals on their produce. The land that the vegetables are grown on has sat dormant for several years. My husband and I had to accept that we could not afford to travel so many miles for our preferred organic and settle for what this local CSA was offering. ┬áTheir produce has been exceptional and we’ve really enjoyed what they’ve provided for us.
I’ve managed to bag up and freeze some veggies for this winter. Once we get our chest freezer this fall I will do more. We buy local vegetables all winter long through our local coop along with Marketside (local) brand produce available Walmart.
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