Summer Squash Season is Here

romanesco squash with spring onion & fresh mint

I have struggled with my food plot for the past few years, probably due to lack of focus, failure to be organized with watering, and-or misdirected soil maintenance. Fortunately, a new edible plant nursery opened up down the street. In just a couple of months, they have helped my garden transform and heal from whatever funk it was in. Loretta Allison of Spade & Seeds brings her magnificent seedlings to Fig Earth Supply, much to the delight of our neighborhood. Loretta raises most of the seedlings herself, with just a small selection brought in from outside suppliers. I took a couple of their workshops, and tapped into her amazing garden of knowledge, and then gleefully planted her starters, one of which was a romanesco squash. As a result, I have this wonderful, simple recipe to share, comprised of just garden zucchini, spring onions, and fresh mint. You don’t have to grow food to make this, but try to get your ingredients from the Farmers Market or in as fresh a state as possible. It really makes a difference in flavor and nutrition.

summer squash with spring onions & fresh mint

2 large romanesco or other fresh garden summer squash, cut into hearty pieces
2-3 spring onions (depending on size), sliced, use the onion bulb and all the greens
2 sprigs fresh mint, julienned, with about 6 leaves left whole for garnish
1 tbsp. coconut oil (or substitute grass-fed butter)
Sea salt & fresh cracked pepper to taste

Heat the coconut oil in a large sauté pan on high heat. Add the squash and onions at the same time. Cook for about 5-10 minutes, until the squash starts to brown and become tender, and the onions start to brown, but not caramelize or burn too much. You want the Read More


Stuffed Chard for Sunday Dinner

It seems like chard just wants to be a regular part of my life. It is all over the Farmers Market, and manages to find its way into the  occasional box of Farm Fresh to You that comes to my house. I have been getting nice, big leaves in bunches, which makes me want to do one thing– see what I can roll those big leaves around. Here is a straightforward idea for stuffed chard that doesn’t require anything more than your basic staple vegetables and some tomato sauce. And the cooking time shouldn’t be too long either.

stuffed chard with fennel & spring onions

1 bunch large, intact swiss chard leaves (about 8 leaves)
2 cups cooked brown rice (short grain or sprouted is best for stickiness)
1 small fennel bulb, cleaned and chopped
2 carrots, chopped
1 young, red spring onion, chopped
1 tsp. crushed fennel seeds
2 cloves chopped garlic
1/2 tsp. ground cumin
1 tbsp. healthy cooking oil
1 cup cannellini beans or garbanzo beans Read More