Squash Stew

Thank you to CSA Member Mary Lou Kalsted for contributing this delightful summer squash recipe.

1 pound yellow squash
1 pound zucchini
1 pound patty pan squash
1 pound green beans
¼ cup olive oil
2 cups sliced onions
2-3 teaspoons chopped garlic
2 cups tomatoes, seeded and chopped OR 1 15 ounce can chopped tomatoes
Salt and freshly ground pepper

Wash and trim all the squash and cut into ½ inch chunks or slices. Wash the beans, trim, and snap into 1 ½ inch lengths. Blanch the beans in boiling water until just tender, run under cool water, drain, and set aside. In a large heavy saucepan, heat the oil, add onions, and cook until wilted and golden. Add the garlic and saute for 30 seconds. Stir in the squash. Top with the tomatoes and season to taste. Reduce the heat, cover, and simmer 10-15 minutes or until the squash is tender. Uncover and add the beans, and cook for 2-3 minutes until beans are warm.

Be creative. Use whatever vegetables you have on hand.

· Add sweet or hot peppers and saute with the onions.

· Potatoes, rutabaga, or other root vegetables—cut into chunks and start cooking them before adding the softer-textured vegetables.

· Add corn (fresh or frozen) with the blanched green beans and cook a few minutes until tender.

· Add fresh garden herbs, such as summer savory, basil, or oregano.

· At the last minute, stir in leftover ham, kielbasa sausage, chicken, beef, kidney beans, olives, or anchovies.

Adapted from: The Victory Garden Cookbook by Marian Morash, pg. 277

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