In your share this week: Tomatoes, Cucumbers, Summer Squash, Garlic, Onions, Carrots, Cabbage/ Beets/ Eggplant, and Radishes/ Kale

It’s getting to be that time of year when you begin to wonder what to do with all the zucchini and summer squash you have! This week we’ll have delicious Zucchini Bisque for sale at New City Cafe, but we also recommend you try making a different summer squash soup on your own, check out the recipe below. We also share a Zucchini Bread Recipe, a summer classic. One of our New City Neighbors’ board members shared that when she ends up with an abundance zucchini, she freezes it shredded in one cup portions to use for baking throughout the year.

Here’s a few other ideas for summer squash:

  • My family (Alaina) has really been enjoying zucchini noodles, or zoodles. We have a small spiralizer at home, but you can also use a peeler to make ribbon like noodles, like in this Zucchini Noodle Recipe from the Pioneer Women.
  • This Zucchini Parmesan Crisps Recipe looks like a great way to be creative with your summer squash.
  • We’ve shared this before, but as a reminder- Joel enjoys grilling  summer squash. Cut the summer squash into long strips, toss them in a little olive oil, salt and pepper before grilling. Overall, with summer squash- the trick is not to overcook it! Cook til al dente, just when it gets tender.  Here’s another recipe for those who enjoy grilling: Grilled Zucchini with Garlic and Lemon Butter Baste (Epicurious).
  • Two more repeat ideas and recipes: Stuffed Zucchini (All Recipes)- the Mexican Squash (lighter green and rounder) are great for stuffing! And another idea: Zucchini Lasagna (Wellness Mama)

Summer Squash Soup 

1 Tbsp unsalted butter
2 Tbsp olive oil
1 small onion, finely chopped
1 clove garlic, thinly sliced
To taste salt and pepper
1 1/2 lbs zucchini, halved lengthwise and sliced 1/4 inch thick
2/3 cup vegetable stock or low-sodium broth
optional Julienned raw zucchini, for garnish

In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.Working in 2 batches, puree the soup in a blender until it’s silky-smooth. Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled, garnished with julienned zucchini.

Zucchini Bread

3 1/4 cups all-purpose flour
1 1/2 tsp salt
2 tsp baking soda
1 tsp ground cinnamon
2 1/2 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups summer squash, grated
1 tsp lemon juice
1 cup walnuts or pecans, chopped

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Any other ideas for using your summer squash this summer? Share below in the comments!