News from Windflower Farm: Summer Squash with Thyme and Toasted Pine Nuts

CSA Delivery 5, July 5, 2010.

Happy Fourth of July.

This week’s share will include lettuce, beets, broccoli and scallions.  You will also have a choice of two cooking greens from among chard, kale, choy, Yukina Savoy and Komatsuna, and a choice of a salad green from among dandelion, arugula and purple mizuna.  And you’ll get either cucumbers or summer squashes.  This week’s fruit will be cherries.

Bon appétit,

Ted

SUMMER SQUASH WITH THYME AND TOASTED PINE NUTS

2 lb. small squash, kosher salt, freshly ground pepper, 2 tsp. fresh thyme leaves, 2-3 tbs. mild-buttery extra-virgin olive oil, 3 tbs. toasted pine nuts.

Cut the squash from stem end to blossom end into slices about 1/4 inch thick. Fit a steamer basket in a pan, add water up to the basket level and bring the water to a boil over high heat.  Add the squash, season generously with salt and pepper, and cover the pan.  Reduce the heat to low and steam until tender, 5-6 minutes.  Transfer to a serving bowl and sprinkle with the thyme.  Cover to keep warm.  Just before serving, drizzle with olive oil.  Sprinkle with the pine nuts and serve.  Serves 8.

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