This summer I took an amazing class through the Vermont Community Garden Network. Twice a week, we met in the most beautiful community garden and tend to our plots. Our teacher is an outstanding individual– so thoughtful, intelligent and knowledgeable. She struck a really great balance between holding our hands and encouraging us to do things on our own. As a first time gardener, it has been really helpful to have someone to turn to with questions. Also the community created in a class setting draws me back to the garden each week. Sadly, our class has ended and we recently “graduated”. Graduation was a lovely gathering of students, family and friends. There was a delicious spread of food made from the tasty treats harvested from our gardens. It really was a very sweet way of celebrating this wonderful experience.
As anyone who has grown summer squash before will tell you, those sons of bitches pop up out of no where. On a Tuesday there were no zucchinis in my garden, not even little baby ones, and on the following Thursday there was one the size of my head. How the hell do they grow so fast?!
A classmate harvested their 3rd giant yellow squash and decided it was just too much for them. Since I don’t have yellow squash in my garden, I snatched it up like the greedy little asshole that I am. I was determined to use it in new and creative ways so the enormous quantity of squash I was destined to eat did not become boring.
Over the next couple of weeks I’ll share some recipe inspiration for yellow squash 3 different ways.
Are you swimming in squash? I’d love to hear some of your favorite recipes!