Every summer there is a local farmer’s market where I live in Calera, AL: Calera Farmers Market.
It is open 3pm-6pm every Tuesday from June to August. This year it is from June 4th – August 6th. I plan to go as often as I can. I love looking at all of the produce, jelly and preserves. Sometimes someone will be there selling homemade bread, cakes and pies. My first trip this season resulted in some tasty finds. My boyfriend went along with me and he bought some plums along with some unique squash and zucchini. Well they were unique to us. Neither of us had ever seen Zephyr squash ( cross between yellow crookneck squash and a squash that was created from a cross between delicata and yellow acorn squash) or Butterstick zucchini. So of course we had to have them.
That very night I fried the Zephyr squash. They were amazing. It is a very good squash to fry because the seeds are small and it is a little bit denser. I will be cooking the Butterstick zucchini soon. Not sure how, maybe just smothered with onions. Ok, now my mouth is watering! I snapped some photos while I was at the market and of my frying squash.
- Vegetable oil
- 1/2 cup milk
- 1 egg, lightly beaten
- 1 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 of 1-ounce package ranch-style dip mix
- 2 cups (8 ounces) shredded zucchini
Fill a deep-fat fryer or skillet with oil to a 2-in. depth. Heat to 375°.
Meanwhile, combine milk and egg in a bowl. Stir together dry ingredients and add to egg mixture; blend well. Fold in zucchini. Drop batter by rounded teaspoonfuls into hot oil. Fry until deep golden brown, turning once. Drain thoroughly on paper towels. Yield:1-1/2 to 2 dozen.
Grilled Dijon Summer Squash
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
- 1-1/2 teaspoons Dijon mustard
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 medium zucchini, cut into 1/2-inch slices
- 2 medium yellow summer squash, cut into 1/2-inch slices
- 1 medium red onions, quartered
- 1 small sweet red pepper, cut into 2-inch pieces
- 1 small sweet yellow pepper, cut into 2-inch pieces
- 6 to 8 whole fresh mushrooms
- 6 cherry tomatoes
In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, mustard, garlic, salt and pepper. Place the vegetables in a shallow baking dish. Add marinade and toss to coat. Let stand for 15 minutes. Drain and discard marinade.
Arrange vegetables on a vegetable grill rack. Grill, covered, over medium heat for 10-12 minutes or until tender. Yield: 8 servings.
I hope you get to enjoy some fresh summer produce.
Michelle “RED” Roberts