Amy and I are visiting mom and dad in east central Alabama; it’s time for our annual Cousins’ Camp. The kids have been looking forward to this for months – and so have the grownups because who doesn’t love to spend a week swimming in the lake, water skiing, hiking in the woods and just relaxing in the hammock?!
This week of Cousins’ Camp always signals the beginning of summer to me and some of the things that make it feel that way aren’t the sunshine or swimming. It’s the scent of the freshly cut gardenia blossoms from the front yard filling mason jar vases around the house. It’s the first peaches and cantaloupe of the season ripe and fragrant gracing bowls and baskets in the kitchen. It’s also the abundance of fresh vegetables from the local farm markets. I especially love the summer squashes mom gets from her CSA.
The CSA is with Randle Farms on the outskirts of Auburn, AL. The 200+ acre family-run farm grows blueberries, blackberries and other fruits; seasonal vegetables; and they raise sheep, cattle, pigs and chickens which are rotated on the green pastures and used to improve soil fertility all over the farm as well as provide meat, eggs and dairy for farm customers.
This week we are feasting on Zephyr Squash, onions and leeks. This morning I’m dicing up some onion and a small squash and sauteeing them in a little bacon grease for about ten minutes, then frying an egg over easy and serving it on top of the sauteed vegetables for an easy Paleo breakfast. Mom likes to halve the squashes lengthwise, steam them and top them with some grassfed butter and sea salt. Here’s another recipe that uses both squash and the leeks from the CSA box together with fresh summer herbs.
- 2 Tblsp organic butter from grassfed cows
- 1 Tblsp extra virgin olive oil
- 4 cups cubed summer squash
- 2 cups sliced leeks (well washed)
- sea salt and freshly ground pepper
- 4 oz sheep's milk feta cheese, crumbled
- 2 Tblsp chopped fresh basil
- Melt the butter and olive oil in a large skillet over medium high heat for 20-30 seconds.
- Add the squash and leeks to the pan and saute 5-10 minutes until tender and slightly caramelized.
- Season with salt and pepper.
- Transfer the vegetables to a serving platter and sprinkle with the fresh basil and crumble feta and serve warm.
Some links may be monetized. This blog is for informational purposes. We’ve shared this recipe with Wellness Wednesdays, so visit them and check out all the other recipes there, too.