The last few weeks I’ve been inundated with summer squash. I made the mistake of picking some up at the Greenmarket a few weeks back, knowing I had a CSA share to pick up just a few days later. It just looked so good. I grilled some and figured I’d go though the rest in no time. Apparently not. Thanks to some schedule swapping to accommodate our trip later in the fall, I just picked up 3 straight weeks of CSA shares, all chock full of squash. I love the stuff but this is getting a bit absurd. Over the past few weeks I’ve gotten pretty creative, as you’ll see in some upcoming posts.
Just because it’s 100 degrees out right now is no reason to cut soups out of your diet. Chilled soups are incredibly satisfying. They pack a full meal of nutrients and taste in a tiny little bowl, plus is a meal guaranteed to cool you down. Most recipes with fresh peas are generally have the word “spring” in their titles, however I never seem to be able to find them at the market until late June. To me, once the thermometer hits a consistent 80°F plus, we’re in full on summer.