This week, we have eaten squash at almost every meal. ‘Tis the summer squash season, when people start bringing gigantic yellow and green vegetables into offices everywhere.
The thing about squash is that they are sneaky. You’re out there happily watering your garden, admiring the enormous squash leaves. You’re proud that you’ve managed to grow such a healthy looking plant. Its leaves are looking positively prehistoric, reaching for the sky and photosynthesizing like mad.
Then you look a little more closely and discover that underneath a leaf, there’s not just the one lovely perfectly shaped squash you were thinking of picking for dinner. No, there’s another HUGE zuke that’s apparently been incognito for a while. Yes, underneath that leaf, is the Uber Squash!
So you go inside and get a pair of pruners because no ordinary scissors can cut through the stem of an Uber Squash. You come inside with your produce, set it on the counter, and ponder what on earth you are going to do with it.
Most recipes like zucchini bread use about 2 cups of squash. That’s nothing. Just one seriously hefty Uber Squash can yield 6 or 8 cups all by itself. So that’s why this week, we’ve had zucchini bread, yellow squash with penne pasta, zucchini fritters, squash pizza crust, and curried yellow squash.
There’s still a few in the refrigerator, so I’m pretty sure I know what’s on the menu tonight. Plus, this morning I looked out our second floor window and I could see more squash out there below. If I can see them from that far away, they must be big.
And so the Squash Situation continues.