What do I do with all the squash?

Hi all,

And once again, I'm thinking in terms of storage options. While this doesn't have the instant appeal that the ratatouille does, it's quick and it also freezes beautifully. It's how we handle most of the squash we get each summer.

Roasted Summer Squash
by Marta Ferguson

6 cups+ yellow squash and/or zucchini, chopped
1/2 cup of safflower, olive or other cooking oil

salt to taste
pepper to taste

Preheat oven to 450.

Lay out squash in shallow roasting pan. Drizzle with oil. Stir to coat. Season with salt and pepper to taste. Roast for 30-45 minutes or until squash is tender and beginning to brown or blacken slightly on exposed edges.

Remove, cool and store. Makes 2-3 quarts. Serves up great over rice or pasta with some nuts or beans added.

In boxes this week? We should have sweet corn, cucumber, zucchini, green beans, new potatoes, and mint. Also, we have sweet cherries for the fruit shares this week.

As for food world news? A conference to consider.

The Governor’s Summit on Food Safety on July 21‐22 in Jefferson
City will bring together health officials, consumer advocates, farmers,
ranchers and food industry representatives from throughout the state to
review current food safety standards and look at ways to improve
Missouri’s system, according to the Department of Health and Senior
Services.

The conference will be held at the Truman State Office Building in
Jefferson City. Registration is free.
For more information or to register for the conference, go to
www.dhss.mo.gov/FoodSafety.

See you next week!
;-)M