Squash Recipes: Simple, Elegant and Just Plain Delish!

Now that you know everything you need to about squash (well, maybe...) here are some great recipes you can try. These are all very easy to prepare, tasty and a little different than some it the usual Southern summer squash recipes.



SQUASH FRITTERS
RECIPE #1
INGREDIENTS:
2 cups grated squash
1/4 cup self - rising flour
1/3 cup self - rising cornmeal
1 small onion, chopped
1 egg, beaten
pepper to taste
PREPARATION:
Mix all ingredients together. Spoon out into hot greased frying pan (I use olive oil). Brown both sides. Drain on paper towel. 


RECIPE #2


INGREDIENTS:
3/4 pounds squash, about 2 medium, cubed
1 egg, beaten
1/3 cup all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 medium onion, grated
vegetable oil
PREPARATION:
Add squash to saucepan and cover with salted water. Cook, covered, 10 to 15 minutes or until tender. Drain and mash enough squash to make 1 cup. Combine squash and egg and blend well. Combine flour, cornmeal, baking powder and salt, stir well. Add squash mixture and onions, stir until blended. Drop squash mixture by level tablespoon into hot oil. Cook until golden brown, turning once. Makes about 2 dozen.


SQUASH PIE (Crustless Quiche)


This recipe is as easy as it gets. If you have a blender, food chopper or food processor, it is even easier. This pie is a good starter to build a meal around. Makes a great easy to carry lunch for work, too. It also freezes well. I make double or triple recipes and bake up to 10 pies at a time and freeze all but what we keep out to eat. If you just wrap well, they will keep for a couple of months in your freezer. To reheat:Pop out of the pan and microwave for 2-3 minutes or heat in the oven at about 300 degrees.

What you need:
3 cups of finely chopped or grated Squash (Yellow, Zuchinni, Patty Pan or a combo)
4 eggs or equal measure of Egg substitute, slightly beaten
1 Cup of Baking Mix (make your own or use Bisquick)
1 large sweet onion, finely chopped
1 Med. Green pepper, sweet or hot, finely chopped (Optional)
1 Cup Shredded Cheddar Cheese (or another hard cheese)
Salt and pepper to taste.
**Try adding a little seasoned salt or other spice mixes for a change of taste. Or, if you are not vegetarian, add a little crumbed bacon or cubed ham. Just don't overdo the meat.** Preheat oven to 350 degrees and prepare at least two 9 inch pie pan (my prep is to spray with olive oil from my Mr. Misto). In a large bowl, mix throughly the squash, onion, peppers, cheese and eggs. Gradually add the baking mix, until the mixture resembles a batter. If it seems to be too dry, add water, no more than a teaspoon full at a time. Pour mixture into your pie pans, no more than 3/4 full...this pie will rise as bakes and fall again when starts to cool off. Bake for 30 minutes or until a knife inserted in the center comes out clean.

Allow to rest for a few minutes before serving. I serve like a quiche, with a cold salad and fresh fruit on the side. You can also make this recipe in tiny tart or individual sizes for appetizers or carry along lunches. It isn't too bad cold either.

Squash with Ricotta Filling

This is a good recipe to use with koosa or patty pan squash, too!

INGREDIENTS:
(This is an easy recipe to cut proportions on...)
8 zucchini, halved lengthwise
2 onion, sliced into thin rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 roma (plum) tomatoes, chopped
1/2 cup olive oil
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste 

DIRECTIONS:
Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft. In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic. Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2. Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally. Remove the bay leaf and adjust seasoning.


Squash Bread

INGREDIENTS:
3 eggs, beaten
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 cups shredded summer squash

DIRECTIONS: Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish. In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.  



Italian Summer Squash Polenta Bake

This must be Southern Italian since it has grits (polenta) in it.
INGREDIENTS:
3 carrots, sliced
1 large zucchini, sliced
1 large yellow squash, sliced
1 red onion, chopped
1 red bell pepper, chopped
1 cup spaghetti sauce
4 tablespoons olive oil
1 pinch garlic salt
ground black pepper to taste
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 (18 ounce) package prepared polenta

DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C). Saute carrots, zucchini, squash, onion and bell pepper in a large saucepan with a small amount of olive oil. Season with garlic salt and pepper. Saute vegetables for approximately 5 minutes and pour in spaghetti sauce. Stir, cover and simmer until vegetables are slightly tender. Slice polenta into 1/2 inch circles and season with garlic salt and pepper. Heat enough oil in a medium skillet so as to completely cover the entire bottom of the pan. Pan fry seasoned polenta in hot oil, about 3 minutes per side. Remove from oil and layer the slices in a large casserole dish. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella and Parmesan cheese. Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.

Cream Cheese Basil Summer Squash

INGREDIENTS:
3 medium squash, cubed
1 clove garlic, minced
1 (8 ounce) package cream cheese, cubed
1 tablespoon dried basil leaves
salt to taste

DIRECTIONS: In a glass serving dish, combine the squash pieces and garlic. Season with salt, cover with plastic wrap, and microwave for 5 to 8 minutes on high, or until tender. Stir after every 3 to 4 minutes. Sprinkle the cream cheese over the top, and return to the microwave, uncovered for about 1 minute, or until the cheese is melted. Stir until the cheese is smooth and blended into the squash. Let set for a minute or two before serving. 

Southwest Squash Casserole

INGREDIENTS:
2 pounds squash, cut in 1/4 inch slices
2 sweet onions, quartered and separated
1 red bell pepper, cut into 1/2 inch pieces
1 pound fresh mushrooms, sliced
1 (4 ounce) can chopped green chile peppers
2 fresh jalapeno peppers, chopped
1 (8 ounce) package shredded Monterey Jack cheese
1 cup sour cream
3/4 cup crushed tortilla chips

DIRECTIONS: Lightly grease a large casserole dish. Arrange the squash, onions, and red bell pepper in the dish. Place in the microwave, and cook on High 10 minutes, stirring once, until tender. Gently mix the mushrooms, green chile peppers, jalapeno peppers, cheese, and sour cream into the dish. Sprinkle with crushed tortilla chips. Cover dish, and cook in the microwave 10 minutes on Medium-high power, or until cheese is melted and casserole is heated through.


EASIER SOUTHWESTERN SQUASH CASSEROLE
INGREDIENTS:
2 pounds Summer squash or zucchini
1 medium onion, chopped
1 can (4 ounces) chopped mild green chiles, with liquid
2 small jalapeno peppers, seeded and chopped
8 ounces shredded Monterey jack cheese
1 cup sour cream
1 1/2 cups tortilla chips, crushed
PREPARATION:
Slice squash 1/4-inch thick. Place squash and onions in a 3-quart casserole. Cover and microwave on HIGH 9-10 minutes, stirring once. Add chiles, cheese and sour cream; stir gently so squash will not be mashed.



PATTY PAN MAIN DISH 

Patty Fact: This vegetable is one of the "three sisters" (corn, beans and squash) that the Native Americans grew as part of their staple diet. The type of white scallop squash that we grew is relative unchanged from the original wild version that was originally cultivated over 3000 years ago, possibly longer. Not only is it an heirloom, it is a piece of human history.
*This recipe is for one baked large (up to 1 lb) patty pan, used as a vegetarian main dish. Just multiply the recipe by however many you need to prepare. Use smaller pattys if using as side dish. If you can get them, the yellow or green patties make great looking dinner party food.

What you need:
1 large Patty Pan (Scallop) Squash
1 small onion, chopped
1/4 C. chopped peppers, your choice sweet, red, green, hot or not
2 cloves of garlic, chopped or garlic oil to taste
Olive oil for sauteing the veggies.
1 Cup Cooked Brown (or any) Rice
1/4 C. Grated Cheese, your choice, but mild cheddar is good.
Salt and pepper 

Preparation of the Patty Pan
Wash squash thoroughly. Slice a thin slice off the bottom to make the patty sit on a plate without wobbling (or you can turn the other way, depending on how your patty is shaped..be creative!). Take a sharp knife and remove the inside of the squash by piercing the shell and cutting in a circle (as if removing a core); you want to remove the entire inside of the squash, leaving enough thickness of the shell to create a "bowl" for your filling. Set the flesh aside. You can then take a spoon and scrape the inside of the scallops out if you choose. That leaves a bigger cavity to fill and you should adjust your recipe accordingly.


The Filling
Take the flesh that you removed from the squash and chop it finely or grate it. Finely chop some onion, green and/or red peppers. Saute the squash, peppers, and fresh garlic (optional) in olive oil until barely cooked, leave the onions and peppers crispy. Add 1 cup of cooked brown rice and stir throughly. Season this mixture any way you like. Simply salt and pepper is good, but try using dried herbs, seasoned peppers and salts, etc. This veg-rice mixture is very basic and a perfect way to create your own version. Stuff the hot mixture into your squash shell, wrap in foil and bake at 350 degrees until you can just stick a fork into the shell of the patty. Open the foil, spinkle with grated cheese if you like, and place under the broiler until the cheese is melted (just a bit, careful not to burn the cheese.) Serves one as a main dish.

Smaller squash can be stuffed as a side dish. Optional additions to the stuffing mixture include spinach, artichoke, green peas, grated carrots, the possibilities are pretty endless. You might even substitute an herbed stuffing for the rice. Also try using this recipe to stuff zuchinni or marrow squash, even winter squash like acorn or butternut. As with many of my recipes, I urge you to be creative! The worst thing that can happen is that you make an inedible dish and you learn something from what you did wrong.

A Really Good Alternative Filling
For those of you who do not fear eating pasta (ergo carbs),here is an interesting alternative to this stuffing that I make using couscous. This delectable miniscule pasta is indigenous to North Africa, where it is traditionally made by hand by Berber women. (of course, here in the U.S. it is machine-made). Couscous (the pasta) is served with a stew that is also called a couscous. Not to be confused with a "cousa". Whole wheat couscous is readily available and I even buy one that is made with sundried tomatoes, basil and carrot, and is tri-colored as a result. It is a good summer dish, for when you want something a little bit hearty, because it cooks so quickly you hardly have to heat the stove up. It is also great as a cold dish, such as tabulleh.
To make the couscous alternative, just follow the above recipe up to the part where you wouldadd the brown rice. Instead, prepare whatever amount of couscous you need for the number of servings you are preparing (Directions and measures should be on the package.) Add about a tablespoon of a really good Indian curry powder (get the real deal, you will see a huge difference) and a little more water if your mixture gets a little dry after adding the curry, about a tablespoon at a time. Mix everything together and stuff back into the shell and complete cooking according to above recipe. Using a hot pepper with this version really spices it up. Just be sure you  leave out the cheese....there is a reason why you never see cheese curry recipes.

ZUCHINNI CASSEROLE WITH SEASONED BREADCRUMBS


This recipe is a great quick vegetarian main dish or you can alter it just a bit and it becomes a side dish. I love to make this on those rare days in summer when it is rainy and gray. I add more garlic than this recipe calls for (up to 6 cloves) which really revs it up.

What you need:
2 med or one large zuchinni, thinly sliced
1 med onion, thinly sliced
1 med green or red bell pepper, thinly sliced
3 med fresh tomatoes* or 2 large ones, peeled and quartered
3 garlic cloves
Olive Oil for sauteing
1 tablespoon of Italian herb mixture
or use just oregano and/or basil, fresh or dried, to taste
1 Cup Bread Crumbs**, preferrably seasoned
1 Cup Cheese (your choice but I prefer parmesan and romano)
Sugar
Salt and pepper

Slice the onion and pepper into nice thin round slices. Chop the garlic finely or you can use equivalent in another form. The garlic is a matter of taste. Adjust to your liking. Saute the zuchinni, onions, peppers and garlic in olive oil until veggies are just starting to soften, do not overcook. Reduce heat to med-low.

Add tomatoes and cook until mixture is like a thick soup (should be about 10 minutes or so.) Season with salt, pepper and Italian herbs. (If using fresh herbs, a small handful is fine, if dried about a tablespoon.)A half teaspoon of sugar added here will help to balance the flavors, but is not necessary, if you don't do sugar. Stir occasionally so it doesn't stick to pan or burn.

At this point, this recipe can be used as a simple side dish. To make as a main dish casserole, complete the rest of the recipe.

Using a small oven-proof casserole dish, spray or wipe with olive oil,to reduce sticking. Line the bottom of the casserole with a layer of bread crumbs. Seasoned ones work the best but any kind will do. This layer needs to be about 3/4 to one inch thick. Next, add a layer of cheese, not as thick as bread crumbs. Spoon your hot tomato-zuchinni mixture over these layers. Add another layer of bread crumbs (not as thick as first layer) and more cheese on top of that. Continue to layer, making sure that the final layers are bread crumbs and cheese on the top. Bake this uncovered at 350 degrees for 20 minutes or until top begins to brown slightly. Let it rest just a bit before serving.

*You can always use canned tomatoes, if you do not have fresh. One 16 ounce can should be perfect for this recipe. f you are making for more than 2 people, just increase the recipe. If you find you would like to make it thicker, add more cheese and breadcrumbs. You get the idea.

Seasoned Bread Crumbs
**Try making your own breadcrumbs. Bread that is too stale to eat plain is perfect to use. I take the bread and cut into cubes, then saute in a just little butter (or olive oil, depends on the mood, you know) and garlic. Sprinkle with a bit of sea salt. You can also make all kinds of seasoned crumbs, just by seasoning with herbs and spices, at this point. Try adding a little pesto...that makes amazing bread crumbs, especially for this dish. 

Toss frequently while sauteing. After they are nice and coated and just beginning to turn brownish, I put them on a cookie sheet and bake at 200 degrees in the oven until completely toasty. How long that takes depends on how much butter you used and how saturated they were. They will not be dry like storebought crumbs, but boy are they tasty. Use your hands to crumble them when they are cool enough to handle..that is the fun part. Even though not fine crumbs, they give this recipe a kind of rustic character. If you want them finer, use the blender.

Or don't crumble then and you can use them as croutons in your salads. Store crumbs or croutons in an airtight container. If you want to make them ahead or in quantity, store container in freezer. I don't recommend long term storage (more than a couple of days) for croutons, unless you are willing to retoast them before you use them, but the crumbs will do fine, since you can add them staight from the freezer to your recipes.

Since stale bread works so much better, when I am making croutons (crumbs) to store, I buy a loaf of whatever bread I want to use, take it home and leave it sitting on the counter, open to the air, for a day. It gets stale pretty quickly that way. Sounds like a waste of a good loaf of bread, but an 8 oz container of bread crumbs costs $1.89 or more and I can get twice the volume from a loaf of bread. So, unless the bread costs $3.78, I am ahead.

Summer Veggie Series: Basic Squash 101

EVERYTHING YOU WILL EVER NEED OR WANT TO KNOW ABOUT SQUASH

Squashes are four species of the genus Cucurbita, also called pumpkins and marrows depending on variety or the nationality of the speaker. Squashes are categorized as summer squash or winter squash, depending on when they are harvested.

Squash is native to North America and was one of the "Three Sisters" planted by Native Americans. Its name translates roughly to "eaten raw" in native American cultures. The Three Sisters were the three main indigenous plants used for agriculture: maize (corn), beans, and squash. These were usually planted together, with the cornstalk providing support for the climbing beans, and shade for the squash. The squash vines provided groundcover to limit weeds.

Squash is considered a Berry, with an outer wall or rind and a Fleshy interior and seed cavity. In adddition to the fruit, other parts of the plant are edible. Squash seeds can be eaten directly, ground into paste, or pressed for vegetable oil. The shoots, leaves, and tendrils can be eaten as greens. The blossoms are an important part of native American cooking and are also used in many other parts of the world.

The English word "squash" derives from askutasquash (literally "a green thing eaten raw"), a word from the Narragansett language, which was documented by Roger Williams, the founder of Rhode Island, in his 1643 publication, A Key Into the Language of America. Similar words for squash exist in related languages of the Algonquian family in places such as Massachusett.

Summer squashes, including young vegetable marrows (such as zucchini [also known as courgette], pattypan, yellow crookneck and kusa) are harvested during the summer, while the skin is still tender and the fruit relatively small(under 2 feet in length). They are consumed almost immediately and require little or no cooking.

Winter squashes (such as butternut, Hubbard, buttercup, acorn, spaghetti squash/vegetable spaghetti and pumpkin) are harvested at the end of summer, generally cured to further harden the skin, and stored in a cool place for eating later. They generally require longer cooking time than summer squashes.

Four species of the genus Cucurbita are called squash or pumpkins rather indiscriminately, which can be confusing. C. maxima includes the large winter squashes (such as Hubbard and Banana) and some large pumpkins, and numerous smaller varieties such as Buttercup and Mooregold. On this species the peduncle (fruit stem) is spongy and swollen, not ridged. 
C. pepo includes the small pie pumpkins, standard field pumpkins, acorn squash, vegetable spaghetti, zucchini, summer crookneck squash, pattypan and most other summer squashes. 
C. moschata includes butternut squash, among others C. mixta includes the cushaw varieties.

Pattypan squash is a summer squash notable for its round and shallow shape with scalloped edges, somewhat resembling a small toy top. The name "pattypan" derives from "a pan for baking a patty." Its French name, "pâtisson," derives from a Provençal word for a cake made in a scalloped mould.

Pattypan comes in striped, yellow, green, and white varieties. In fine cuisine, its tender flesh is sometimes scooped out and mixed with flavorings such as garlic prior to reinsertion; the scooped-out husk of a pattypan also is sometimes used as a decorative container for other foods. Pattypan is a good source of magnesium, niacin, and vitamins A and C. One cup contains approximately 20 to 30 calories and no fat.

Zucchini (US, Australian, and Canadian English) or courgette (New Zealand and British English) is a small summer marrow or squash, also commonly called "Italian" squash. However, zucchini, like all summer squash, is native to the Americas and was introduced to Europe during the time of European colonization of the Americas. Ironically, American familiarity with the plant (and the nickname Italian squash) came about when an improved version of zucchini was re-introduced into the United States by Italian immigrants in the 1920s.

It can either be yellow or green and generally has a similar shape to a ridged cucumber, though a few cultivars are available that produce round or bottle-shaped fruit. Unlike the cucumber it is usually served cooked, often steamed or grilled. Its flower can be eaten fried or stuffed. Zucchini is commonly thought of as a vegetable, and in layman's parlance, of course, this is more useful; however, by strict definition, the zucchini is a fruit, being the swollen ovary of the zucchini flower. Zucchini are traditionally picked when very immature, seldom over 10 inches length. Closely related, to the point where some seed catalogs do not make a distinction, are Lebanese summer squash or kusa (koosa), which closely resemble zucchini but often have a lighter green or even white color.
In 2005, a poll of 2,000 people revealed the courgette to be Britain's 10th favourite culinary vegetable. In Mexico, the flower (known as Flor de Calabaza) is preferred over the fruit, and is often cooked in soups or used as a filling for quesadillas.

Growing Basil Indoors for Winter Harvesting

The accompanying picture is a flat of Genovese Basil, grown indoors, earlier this season...before it warmed up outside. Most of us think that basil is a summer herb and grown outdoors that is true. However, growing basil during the colder times of the year is not very difficult at all. In fact, it is quite easy and the rewards for a little patience and effort are worth it, regardless.

The rest of this post is going to tell you exactly what you need to grow basil indoors all winder long. I have given you way more information than just the basics so that if you have any problems you might be able to find the answer here. The process is actually pretty simple.

Instead of planting one or two basil plants, I plant an entire flat, densely seeded and meant to be cut all at once for pesto, preservation, etc. It takes 4-5 weeks and can be done in succession, for a continuing harvest.The basil grown in the picture was grown under a regular flourescent light fixture, on my back porch. I used a couple of bricks at each end to raise the fixture as the basil grew but that was just what I had available to use. I have also used varying sizes of glass jars...anything to balance the light on to raise the level of light as the plants get taller. 

I use the black flats that go under plants like from a nursery to plant my seeds. I use new, clean ones and sterilize them with hot water and vinegar. Because I grow food plants for a living, I have access to lots of products that most people don't have handily around the house. If you want to, you can use about any type of planting container, from a dishpan to a clay pot. You just need to make sure that there is good drainage because seedlings will "damp off" if the growing medium stays too moist. Damping off is literally the seedling rotting away at the soil line which obviously kills it. Since growing indoors does not allow for much air flow, this can be a problem. A small fan, blowing gently on the tiny plants works wonders. Of course, you don't need to get nearly that involved if you just pay attention to your plants.

I use a quality organic growing medium that is formulated especially for starting seeds. You can get something similar at most garden centers. I use this type of medium because it gives optimum results.
Do not use any planting medium that has large pieces of bark or uses watering crystals.

Spread your planting medium evenly in the flat. Soak it well, until it is wet all the way to the bottom of your dirt. Some planting mediums have a lot of peat in them and it is hard to get them soaked thoroughly so be patient. I have actually put my planting medium in a bucket with water before putting in the flats before. Messy but effective. If you do not let the flats dry out completely between waterings, once it has soaked up enough of that initial watering to be wet, it readily soak up water from that point forward. 

Basil seeds are tiny, so you want to spread them evenly across the flat. I would recommend using about
2 tablespoons of seeds. If you buy seeds in the usual quantities available at most local seed sellers, that is probably the entire package. Just make sure they are not clumped up in one spot and are spread evenly. Use the flat of your hand to smooth them. Pat them firmly but gently into the soil. no need to cover at this point. 

Take either Saran wrap or some sort of plastic bag and cover the moist, planted flat.
Place in a warm (not hot) place for 2-3 days or until you see the tiny seedlings start to emerge. As soon as you see at least 50% of your seeds germinating, take off the cover and put under the lights or in a sunny (not direct) window. While flat is covered, check periodically to make sure there is no mold forming...that means your spot is too warm. If that happens, just take the plastic off and let it dry out a bit. You should not need to water during this time if you did it right. 

Once your seedlings are up and growing and you have placed them under their light source, you will need to gently water them on a daily basis. You do not want them to dry out but you also do not want their feet to be soggy (remember about damping off). One of the best suggestions I can make about watering them is to use my method. I take a small plastic bottle (a 16 oz soda bottle is perfect and a good way to recycle it) and use a sharp knife or scissors to make a cross hatched cut in the plastic lid.
These slits in the cap will allow you to use pressure to squeeze the bottle and create a gentle stream. You can also use the shape of the bottle to your advantage because you can water near the soil line, instead of dousing the tender seedlings and toppling them over. I suggest practicing your technique before you actually water because too much pressure on the bottle can wreak havoc.

As the seedlings get taller, raise the light to accomodate their height. Flourescent lights are very cool, temperature wise and you can let the seedlings get tall enough to almost touch the bulb before they are harmed. You should not have to raise the light more than 2-3 times during the entire growing process.

If you do not have a light to use, you can obviously do this in a sunny window. The only problem with that is that you will have to turn the flat once or twice a day because the seedlings will "go toward the light". In other words, they will follow the sun and they will not be straight. That doesn't really hurt anything but if the light is not strong enough they will become leggy and fall over on each other. 

I also take several of the healthiest seedlings out at about 3 weeks and plant them in a pot for the kitchen window to just pinch off a leaf or two to add to dishes as I am cooking. 

The cool thing about basil is that from the moment the seedling emerges, it tastes and smells like basil. No growing into that....they are born BASIL!!! Once they are about 4 weeks old, they should be ready to harvest as baby leaf. Great in salads, a mini batch of pesto, a garnish, whatever. 

At 5-6 weeks, they should be cut and used. I just take the scissors and cut them off about 2 inches above the soil line, pull up the stems and screen the dirt. To reuse the dirt, you can sterilize it by putting in a pan in the oven, heat to about 250 degrees for 30 minutes and start all over again. The reason to sterlize is to remove any pathogens or fungus that might have contaminated the dirt unknowingly. Better safe than sorry. 

And that my friends, is how you have basil all winter long!!!

Summer Veggie Series: Basic Okra 101

Okra patch at New Moon Farm circa 2008

HIBISCUS ESCULENTUS. Synonym: abelmoschus esculentus. Common name: okra,lady fingers, gumbo, gambo, gombo, okura, ocra, bamia ochro, bhindi, bombo, chimbombo. Family: Malvaceae (mallow family). Origin Ethiopia; there seeds are pressed for oil. An erect common annual vegetable with hibiscus like flowers. The leaves are heart shaped, while the fruits are ribbed pods. The edible part is the fruitpod.
Unfortunately, okra is a much maligned veggie. People either love it or fear it. Those who love it can't get enough of it. Those who fear it probably had it boiled the first time they tried it. If you are on the fence on how you feel about okra, the following are some suggestions on preparation that may help you with your decision. (By the way, for those of you who think that okra is a "Southern" vegetable, you might note from the names listed above that it has its origin Africa, and is eaten in India (where it is an important Ayurvedic vegetable), Japan and many other countries where it was a staple way before it made its way to the new world.)

Always look for bright fresh green pods. If they are turning dark, they are well past time for use. Okra can be spineless (what we grow) or it can have itchy little spines on the pods. These wash away but you should probably use gloves to prepare if you are sensitive to plants.

Small okra is not always better okra. As the seed pods dry, they become brittle, so that eventually they split and drop the seeds inside. Therefore, older, more mature okra is tough, but larger is not always more mature. Okra grows incredibly fast under optimum conditions. We have pods that start out under an inch in the morning and reach 3+ by evening. So, if it is growing quickly, larger pods may not be older, just bigger. To see if your okra is tough, grasp the pod in question with your four fingers and palm, then gently bend the tip with your thumb. If it yields to pressure easily, it is fine. If they are brittle or too hard..throw them out. There is no way to cook brittle okra. You just end up with something the resembles cooked straw with seeds. Usually pods under 3 inches are generally fine.

The inside of an okra pod is lined with what most people describe as slime. This is not true. The seeds in the pods are surrounded by a membrane that does have a certain slickness to it, but that muscilaginous substance is actually good for you. It is soothing to the digestive tract. That is also what makes okra unique. Plus, it is good to have different textures, as well as flavors, hit your palate. It educates your tastebuds and raises your culinary awareness.

You can leave okra plain or you can bread it to fry it. Slice it into about 1/4 inch thick pieces. Flour, corn meal or a combination of the two are the most common ways to prepare it. Some people dip their okra in egg before breading it, but I think that is a waste of time and an egg. I don't like much of anything with cornmeal breading, but the flavor of corn mixed with okra does add something. I use masa flour to bread okra when I prepare it that way (Masa is a type of Mexican corn flour, the kind tortillas are made from.) It is as fine as any flour and has the corn flavor. It is also readily available at most supermarkets. Plus, you can use it to make homemade tortillas, but that is another recipe. If you are planning on breading your okra, dip in buttermilk and toss in a bowl with your breading medium. I don't dip mine in anything, so I put my breading into a ziplock, toss in the okra and shake, shake shake! That pretty well covers the okra pieces, which my mom says is the secret to great fried okra.

Try soaking your sliced okra in icy water before you bread it. Drain it well. It reduces the "sliminess", which can cause your breaded okra to be sticky. If you like a heavy breading, leave this step out.

Fry it in a lot of oil over high heat, stirring frequently. OR Fry it in just a little oil, over medium heat, only turning once. Same person told me both of these ways to fry okra.

Preheat oven to 400 degrees. Put just a drizzle of oil (Oil is your choice. You will only use about a tablespoon, if that much. Olive is good, but burns at a lower temp than other oils. Never cook with canola oil at high temps.) on your pan (cookie sheet is good.). Spread a thin layer of breaded or plain sliced okra on pan . Put in the hot oven and in about 10 minutes, it will begin to sizzle. Turn once with a spatula and let it cook until the other side is brown. This is an extremely low fat way to have "fried" okra. This works well with squash, too.

Also, if you want to freeze okra, already breaded, use the above method. After it cooks, just let it cool completely, cover with plastic wrap and place entire sheet in freezer. Once okra is frozen solid, remove from sheet, place in freezer bags, label and stack back in freezer. When you are ready to cook and eat it, you can either pop in hot oven for about 10 minutes or heat in a toaster oven. Easy as 1-2-3.

Try baking it in the oven drizzled with olive oil and sprinkled with parmesan cheese.
Boiled okra is for those who truly love okra. If you mix it with some tomatoes, onions and peppers, you have a good start toward a "gumbo".

Try roasting or grilling okra along with other veggies.

Some people think this is strange, but I like raw okra. It is crunchy and has a weird sort of bitter taste, which is not an altogether bad thing. Plus, the seeds pop when you bite them. Don't eat too many though, as it will make your lips itchy.

Pickled with dill, there isn't a better pickle than okra. Pods used at peak freshness and size stay crisp. Pickling okra is very easy and makes a really different condiment for your table. If you can't find a recipe for pickled okra, use a recipe for dill pickles, but leave out the dill heads and just use seeds. FYI, a 9 0z. jar of pickled okra at my local market is about $4.00 and has about 10 pods in the jar. I can make enough pints (6) to give for gifts for about $4.00 including the jars and all the other ingredients.