Steak & Cocozelle Squash Dinner


Yesterday, for the first time, I tried my hand at canning. Tomato sauce, to be specific. I purchased a large amount of organic heirloom tomatoes from a guy who had somehow decided that he needed to plant 40 tomato plants in his backyard this summer. Tomato overload for him=lucky day for me! He gave me a very good price for a beautiful harvest of tomatoes (more on this in a future post). Suffice to say, I was exhausted last night and definitely not in the mood to cook more. So I had Trevor grill some steaks from Prather Ranch (grass-fed beef purchased from the Campbell Farmer’s Market), and I sliced up & sauteed some Cocozelle Squash, which were purchased, along with the tomatoes, from my newest overzealous gardening friend. The beef was a delicious treat, and exactly what we both needed after a hard morning workout for Trevor and a kitchen “workout” for me. The squash, though, was my favorite. I was unfamiliar with this type of squash and O.M.G. it was so scrumptious! I could eat it everyday. For the rest of my life. I’m not sure Trevor would be quite so enthusiastic about it (he doesn’t usually get as excited about vegetables as I do), but lucky for him they’re surely only ridiculously delicious at the peak of their freshness- in the summertime. This brings me to my locavore thought of the day- If you eat what’s in season, you’ll never get bored with any one fruit or vegetable in particular. You might tire of zucchini at the end of a particularly healthy summer harvest, but after abstaining from it for 8+ long months, you will be more than ready to start zucchini overload all over again. So go enjoy the last few weeks of summer produce! Soon I’ll be writing about winter squash, potatoes, kale, beets, spinach and all my other favorite fall produce.

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