By this past week’s CSA, I had assembled quite a collection of summer squash, specifically the yellow summer squash variety. Why have I been carefully sealing the squash up and storing it in my crisper when I could have been cleaning it, chopping it, and cooking it for breakfast, lunch, and dinner?
Well, the short answer is… I don’t really know. The longer answer, the answer that you know I’m going to expound upon because you read this blog and you know how long-winded I can get about trivial matters, is that I’ve become a bit of a hoarder when it comes to foods. Whether it’s a trip to the market or our weekly CSA, there are certain vegetables that I hold onto till the point of inspiration, and sometimes well past the point of inspiration. These are the foods that I can’t simply dump into just any old dish. These are the foods whose mere presence in my fridge makes me that much happier to be in the kitchen in the first place. These are the foods that are stored in the crisper until the brink of rot, just to be rescued at the last minute by whatever dish could use a little extra something. They were meant for so much more, but alas, time is a merciless force upon produce.
It’s a pseudo-fixation that is seemingly random as to the choice of its targets. For instance, though I use onions in almost every other dish I make, I have no intention of hoarding onions. It would make much more sense if I were hoarding onions, considering how often I use them, but instead, I hoard things like summer squash, for which I have limited (but delicious) uses. Is my hoarding inspired by my desire to keep close something that is not oft present in my fridge?
Or is it mere laziness and lack of knowledge? Perhaps I hold onto veggies that I don’t use on everyday basis because I simply don’t trust my ability to cook them effectively. Such was the case with the kohlrabi earlier in the CSA season. The bok choy. Even the radishes! (Although after finding that cold salad recipe, I haven’t had any issues using up my radishes.) Maybe my hoarding isn’t hoarding at all, but an insecure act of protection to keep the vegetables from being used incorrectly.
Anything in your crisper you’ve had trouble letting go of? If so, why?
Onto the bounty and bonus recipe!
Braising mix, sweet peppers, assorted tomatoes, summer squash.
Beets, purslane, eggplant, green beans.
Onions, Swiss chard, basil, carrots, potatoes.
Summertime Pasta with Eggplant and Summer Squash
- 1/2 lb to 1 lb of whole wheat pasta, prepared as directed
- 1 medium-sized eggplant, sliced into half-inch rounds
- 1 large summer squash, sliced into quarter-inch rounds
- 1 medium onion, chopped
- 1/2 cup of roasted red peppers, sliced
- 1/2 cup of unsweetened non-dairy milk
- 3 tablespoons all-purpose flour
- 2 tsp dried rosemary
- 2 tsp dried basil
- 1 tsp smoked paprika
- Ground black pepper
- Olive oil (for the summer squash saute)
- Vegetable oil (for frying the eggplant)
Prepare the squash saute
- In a medium-sized pot with a lid, saute the onions in olive oil until translucent. Add the squash, roasted red peppers. Allow to simmer at low heat until everything is tender, adding salt and pepper to taste.
Prepare the eggplant
- Pour the non-dairy milk into a shallow bowl. In a second bowl, combine the flour with the rosemary, basil, smoked paprika, salt and pepper.
- Coat your eggplant by first dipping the rounds in the milk, then by tossing them in the flour. Make sure to get a light, even coat around the whole piece, including the sides.
- Heat vegetable oil a large frying pan on the stove. Add the slices, frying until each side is golden brown. Set eggplant rounds on a paper-towel covered plate to cool and drain.
Plate your pasta
- A top of a generous helping of pasta place two eggplant rounds, then a scoop of the squash saute. For non-vegans, add a sprinkling of Parmesan or a few chunks of Gorgonzola.