Planning

Very soon, I am going to have a LOT of yellow squash coming out of my garden. On the one hand, I am super excited about this—I love yellow squash, so does my mother, and last year we didn’t get nearly enough. Last year, we didn’t get a huge amount of anything from the garden. It seemed to be a fairly universal problem, and conventional wisdom said that it just wasn’t hot enough. This is what having a garden has done for me—actually made me think there is such a thing as a summer that wasn’t hot enough! I never thought I would see the day.

Anyway, this year it is much hotter, and the garden does look more productive. The yellow squash plant in particular is brimming with produce. And, to top it off, a couple of weeks ago, I consulted with my gardener and we couldn’t remember if there was a yellow squash plant already, so we planted some more. Those plants are still pretty small, but eventually, they will start producing even more vegetables. So, today I am looking for recipes to try out. I am not sure what to do with so much of one type of vegetable! I hope that my children aren’t going to get too tired of it.

As usual, a consultation with the internet turned up many delicious looking recipes. I am gathering them all together here so that I can find them again when I am trying to figure out what to do with all of those squashes:

• From FatFree Vegan Kitchen, a wonderfully fresh looking soup
• Also from FatFree Vegan Kitchen, roasted yellow squash and onions
• From Vegan YumYum, a great method for pan-seared balsamic baby squash
• From Veg4Health, an interesting vegan squash casserole
• From Robin Robertson’s blog, Vegan Planet, another take on vegan squash casserole, which is more like a guideline than a recipe

This should get me started, along with my standard side dish of yellow squash, broccoli and sautéed onions. Now, I just need to be patient and wait for the bounty to begin!