Farmers Market Demo, June 20, 2009

This Saturday June 20, 2009 I'll be at the the Visalia Farmers Market (on the corner of Caldwell and Mooney Blvd) demonstrating a quick and easy stir fry that will help you use the ever abundant zucchini as well as other seasonal squash varieties, plus carrots and seasonal fresh herbs. This will be a colorful side dish with grilled chicken, burgers etc.
The key is to grate and drain the squash before stir frying to keep the vegies crisp, not soggy.
I hope you drop by on Saturday for a sample, and to tell me what you're cooking with our early summer San Joaquin Valley produce.



Confetti Squash & Carrot Sauté

Adapted from Cook’s Illustrated, July 1995

Use any fresh herb on hand, varying the amount depending on its
intensity. For instance, use two tablespoons of basil, parsley, or chives
but just one tablespoon of oregano, thyme, or tarragon.

Serves 4-6

Ingredients:

3 Tablespoons olive oil
3 medium squash, crooked neck, zucchini etc rinsed, trimmed,
shredded, and squeezed dry
2 medium carrots , peeled and shredded
2 medium cloves garlic, minced
2 Tablespoons minced fresh parsley leaves , or tarragon, basil, or mint
Table salt and ground black pepper to taste

Directions:

1. Shred trimmed zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk.
2. Wrap shredded (and drained, if instructed) zucchini in towels to squeeze out the excess liquid. Proceed immediately with recipe.
3. Heat oil in 10-inch (preferably nonstick) skillet over medium-high heat.
4. Add zucchini, carrot, and garlic; cook, stirring occasionally, until vegetables are tender, about 7 minutes.
5. Stir in herbs and salt and pepper to taste.
6. Serve immediately.