Awash in Squash!

As summer begins a slow fade into fall, our yellow crook-neck and zucchini have shifted into high gear. They produce faster than we can gather.

Friends and family, who were thrilled to have it delivered free to their doorsteps, now close their doors and draw the blinds. They even lock the car doors. The bright green and yellow veggies, whose glow cheered me in early summer, now mock me with their abundance.

Squash is super low in calories, at just 17 per three ounces; a great source of vitamins A and C and potassium; and a terrific antioxidant. It’s one of the easiest and quickest veggies to prepare. Plus the color is cheerful and the flavor is delicate and slightly sweet. What’s not to love? We do love it, but we’ve reached the saturation point.

Just when I couldn’t face another helping of squash soufflé, or another slice of zucchini bread, the Cowgirl Chef, writing for an area newspaper, furnished enticing new recipes. I’ve learned to make Spanish tortilla with zucchini, squash and black bean tacos, and zucchini and baby spinach beignets.

Don’t be alarmed if you see a short, white-haired lady coming toward your front door carrying a casserole.

I promise it will be good for you!