Two weeks ago, I sent Chris to the office with a large bag of summer squash as a stealthy attempt to implement my "trickle down squash" theory of gardening. The fact is that I am rich in summer squash. I go out to my garden and gather a pile of this golden fruit and bring it in to the kitchen for immediate use. If we can smuggle this stuff to office kitchen counters around the city, we'll be able to spread the wealth. Almost all of the squash was swiped by co-workers. Unfortunately, the papaya pear summer squashes were the last to be adopted. I think it's a matter of education. These little pear-shaped squashes are less watery than the traditional yellow summer squashes, and can be used in exactly the same ways. I used both kinds of squashes in the torte below.
Smitten Kitchen's Summer Squash and Potato Torte. I used our pink and purple potatoes and cooked it in the iron skillet.
Friday night's pepperoni-zucchini pizza. Underneath the toppings is a tomato sauce I cooked up with our yellow jubilee tomatoes from the garden (and froze until I needed it). It was amazing!