Stillwater News Press

Local Columnists

July 10, 2014

Farmers Market 07-10-14

Use squash in quesadilla recipe

What’s at market this week?

Fruits and veggies: Bell peppers, beets, blackberries, cabbage, carrots, collards, cucumbers, eggplant, garlic, green beans, jalapenos, leeks, new potatoes, onions, squash, sweet corn, tomatoes and watermelon

Baked goods: Biscotti, cakes, cinnamon rolls, cookies, muffins, pies, scones and turnovers

Breads: Artisan, challah, cinnamon raisin, pepperoni cheese roll, rosemary, rosemary cheddar, rye, seven grain, sourdough, whole wheat, whole wheat cinnamon raisin and white

Eggs: Farm fresh eggs

The market is open Mondays from 2-5:30 p.m. at Stillwater Medical Center and Wednesdays and Saturdays from 8 a.m. to 1 p.m. at Strickland Park.

The delicate flavor, soft skin and creamy white flesh of summer squash is a perfect addition to any summer meal. Summer squashes, members of the Cucurbitaceae family and relatives of both the melon and the cucumber, come in many different varieties. While each variety may have a distinct shape, color, size and flavor, all varieties share some common characteristics. Regardless of variety, all parts of summer squash are edible, including the flesh, seeds and skin.

At the Stillwater Farmers Market, you’ll generally find three types of summer squash:

• Zucchini can be a golden yellow in color, but is more often found at the market showcasing its dark green skin.

• Crookneck and straightneck squashes are usually yellow in color. While sometimes available with light green skins, bright yellow crookneck and straightneck squashes are the varieties that we most commonly associate with summer squash. Crookneck and straightneck summer squashes can be very similar in appearance since crookneck varieties may have a very minimally curved neck that is almost swan-like in appearance.

• Scallop squashes are also called pattypan squashes. These summer squashes are typically saucer-shaped and come in a wide variety of colors from very pale yellow to golden yellow to medium green to white. Scallop squashes sometimes have a slightly sweeter flesh than other summer squashes. Amazingly, scientists have found squash seeds preserved in Mexican caves for more than 10,000 years! It was that long ago when domestication of summer squash originated in Mexico and Central America. Cultivation of squash became popular in North, Central and South America, and Native Americans often referred to squash as one of the “three sisters” along with corn and beans.

The following recipe makes use of the abundant squash that is in season now. The market has recipe cards available featuring each week’s recipe.

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