get your farm fresh summer squash party on

I grew up in a household where canned and boxed foods were a rarity, and nearly every night we were offered something fresh and hot for dinner. for a long time I rebelled against the healthy, wholesome food in our cupboards and begged instead for boxed mac & cheese with its powdered flavoring and bright orange coloring, or canned green beans (which, for some reason, I preferred eating straight from the can with chopsticks). over time, however, my taste buds have become more particular about the quality of food they enjoy, and my food choices are no longer limited to what I’m eating but also to where it comes from and how it was cultivated.

for me this exploration really took hold when my brother began exploring organic farming a few years back. as he took to the earth so did I. I started eating less fake meats & processed foods, and in turn realized how poorly my body reacted to them. I began to appreciate the quality of foods coming fresh from the earth in their proper season.

not everyone can live on a farm and grow their own food, but most of us can still reap the benefits of farm-fresh produce. becoming a member of your local CSA is one way to do this. joining a CSA – community supported agriculture - is like becoming a member of a local farm. you purchase a subscription and in turn receive weekly or bi-weekly shares of whatever is in season. this is a great way to support your local farmers and stimulate your local economy, and also to get in touch with the food you’re eating (you’ll notice a difference in quality, I promise). it’s also fun to experiment with familiar and new foods alike as they come in season.

you can also support your community farmers by shopping at local green markets or farmers markets. (check out a list of NY green markets here, organized by neighborhood) this week I worked my school’s booth at the green market, cooking up delicious & simple recipes with food donated by farmers at the market. (that's Suzanne on the right - a graduate of NGI who often heads our booth at the green market)

the featured vegetable this week was summer squash. this variety of oftentimes funky-shaped vegetables are low in calories and high in lutein, a pigment concentrated in the eyes which contributes to good vision. they’re also a great source of vitamins C & A, manganese, potassium, and magnesium. summer squash are said to have anti-inflammatory properties, helping to reduce symptoms in diseases such as rheumatoid arthritis. play around with this recipe skeleton (as in you can really add whatever you like to it) for a delicious & simple summer side dish:

Sauteed Summer Squash
yields 4 side dishes

½ cup pine nuts
2 lb variety of summer squash
1 tablespoon garlic, julienned or minced
5 large basil leaves, torn into small pieces
2 tablespoons extra virgin olive oil
salt and pepper

1. Dry roast pine nuts in a small skillet over low-medium heat about 3-5 minutes. Once oils have released and they are evenly browned, remove from heat immediately to avoid burning.

2. Cut squash according to their size. Long thinner squash (like zucchinis) can be julienned into long, thin strips. Round & disc-shaped squash can be cut into small dice. Do not discard the skin or seeds – those can be used!

3. Heat olive oil in medium skillet over medium heat and add garlic strips, stirring so as not to burn. Add squash and toss with garlic. Sautee squash about 5 minutes until all pieces are soft – you do not have to brown them but you can if you prefer.

4. Add pine nuts, and salt and pepper to taste, and mix together for 1 minute. Turn off heat, add basil & mix well. Serve hot or at room temperature.