Sometimes the farm produces so much of one thing we wonder if we can possibly eat enough of it to keep ahead of the next round it supplies. Summer squash is one of those items, so are beans. There are myriad ways to cook them, yet it can feel overwhelming when there's so much in season. Two simple solutions: freezing and the rawfood revolution!
While there is abundance now, there will come a time when there is not. Colder months will come. Months when we dream of a rice-dish stuffed squash, a patty pan roasted on the BBQ, a zucchini cubed in a stew. What to do? Freeze! That's right, your freezer is your ally. Depend upon it. When you've one too many summer squash in the fridge, simply dice or slice, bag or box and stick the result in the freezer for ron. "Ron?," you ask. That's Australian for "later on," as in "Save it for ron."
We've had a lot of hot days. I don't wanna cook days. But what about all that abundant veg from the urban farm? We don't want to waste it. But can't bear to turn on the stove, even the BBQ. Introducing the rawfood revolution. Sometimes we forget what we already knew, and old information sounds brand new: most veggies can be eaten raw. And they taste great that way. Zucchini, patty pan, cucumber, pepper, kohlrabi and carrot sticks or slices. Why not give 'em a try? Perhaps with some dip. Tomatoes eaten apple style over a sink, or sliced and salted with a cool bubbly drink.
