Every time I go to the Farmer’s market I picture the mountains of snow that will soon be piled high above my head and how my produce options will be limited to the pathetic-looking specimens in the supermarket.
Admittedly, I would make a pitiful Laura Ingalls Wilder out here on the prairie. I enjoy all the modern day conveniences and still complain about not having locally-grown produce in the middle of winter. I guess living in San Francisco destroyed my inner-homsteader.
All this vegetable hoarding has led The Professor to declare last week, “I can’t have pasta or stir-fry again tonight.” He can’t stand bean or grain salads so I started thinking tacos. Summer squash make excellent tacos when tossed in a hot pan with a little onion and spice. The trick is to make sure the pan and oil are hot, but not smoking, and to not stir too much. This will give you nice charred spots without the squash turning to mush.
Summer Squash Tacos
- Yield: 3–4 1x
- 3 tablespoons olive oil
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 pound zucchini, yellow, or patty pan squash, quartered and sliced into 1/2-inch thick slices
- 1/2 teaspoon ground cumin
- 10–12 corn tortillas
- Pico de Gallo and sour cream, for serving
- Heat oil in a large frying pan over medium-high heat. Once shimmering add onion and garlic and season with salt and pepper. Cook until just starting to brown. Add squash and cumin, and season again with salt and pepper. Cook, stirring occasionally, until squash is tender and browned in a few spots.
- Meanwhile, heat a medium frying pan over medium heat. Once warm, add tortillas one at a time, toasting lightly on both sides. Transfer tortillas to a clean kitchen towel to keep warm. Once squash is nicely browned, transfer to a warm bowl and serve with tortillas, pico de gallo and sour cream