Too much summer squash?

There's a saying in many rural areas throughout the U.S. and it goes something like this: never leave your car windows down during gardening season or you might drive away with a back seat full of zucchini squash!

In preparation for the summer squash abundance, we're posting a recipe for calabacitas... shared by Sloat's senior horticulturist, Katy Thompson.



CALABACITAS
6 assorted summer squash (zucchini, crookneck, patty pan, etc), cubed
1 chopped onion
2 fresh roasted chiles (or 1 small can prepared Anaheim green chile)
1 TB olive oil
Salt and course ground black pepper, to taste
1 cup cheese, optional
Herbed creme fraiche (or sour cream) - see recipe below

Saute onion until translucent in the olive oil. Add squash and continue
cooking until half cooked and still crisp. Add chile and cheese. Stir until
cheese is melted. Add salt and pepper to taste. Garnish with the herbed
creme fraiche or sour cream.

Herbed Creme Fraiche
1/2 bunch cilantro
Small bunch chives
Mince herbs together or put in food processor. Stir into sour cream or creme
fraiche

Roasting chiles
If you have a gas range, you are in luck! Place fresh chiles directly on the range burners and turn constantly until blackened. Your house will smell like New Mexico! You can also char the chile on the barbeque. Place roasted chiles in a plastic bag and allow them to steam. When cool, they peel oh so easily!