Nonnie's Crookneck Squash

I'm not sure how it's possible that I've never written about my Nonnie's (mom's) yellow crookneck squash recipe.***  It's really my Meemaw's recipe, but I associate it more with my mom since she used to cook it anytime we'd pick up some yellow crookneck squash at the farmer's market. She says hers is never as good as Meemaw's, but I crave this squash as soon as it starts getting hot outside!

I spent the past week hanging out with my mom, doing all of our favorite things to do together: playing games, watching mystery TV shows, shopping, cooking and working puzzles.  I avoided doing nearly anything even remotely responsible during this little vacation and instead just snuggled up with my mom.  So today after she left to go back to Texas and I had to decide what to cook for dinner, I went straight to the locally grown yellow crookneck squash at the co-op.

Those who don't love summer squash can go ahead and just exit this page now.  This is a recipe where the real flavor of summer squash shines through, so no squash-haters allowed here!

Meemaw's & Nonnie's Yellow Crookneck Squash
Best served with fried okra and a fresh tomato salad

1 Tbsp. Earth Balance margarine
1/2 yellow onion (sweet onions are nice), thinly sliced
5 medium sized yellow squashes, thinly sliced
1/4 cup cornmeal
Sea salt
Freshly ground black pepper

Melt the Earth Balance in a medium sized pot with a heavy bottom over medium high heat.  Add the onion slices and then the squash slices on top of that.  Put a lid on the pot and cook for about 10 minutes.  DO NOT open the lid during that time.  It might smell like it's starting to brown, but that's good.  Open the lid and give the squash and onions a stir- It should be softened and browned on the bottom (If not, put the lid back on and cook longer).  Add the cornmeal and a generous amount of sea salt and black pepper. Stir, replace the lid and cook 5 more minutes.  After this point, the squash will be creamy and soft and the cornmeal will have absorbed some of the liquid.  Delightful!

I enjoyed the squash tonight with some mac 'n cheese and green beans from the garden.  I told the kids they could have $1 for every pound of beans they picked since I had just picked some a couple days ago.  But they picked over 3 lbs. today- Surprise!  Dang, there goes my work-treat cash!

***Or perhaps I have already written about it?  I've searched my archives and can't find it anywhere, but I swear I've typed up this recipe before...

The Mill, The Garden and Canning

Oh, my.  It's been a good 2 weeks since I've written anything.  I assure you that I've still been eating good food.  I just haven't been chronicling it.  

Right now I'm thoroughly enjoying a week of mother-daughter time.  It's not very often that I get to hang out with my mom!  She drove up from Texas and we're hanging out as long as possible.  This past weekend we went to the Mill City Museum and farmer's market in Minneapolis.  Super fun!  This makes 3 Minnesota Historical Society tours that I've gone to in the past 2 months- Probably time for a membership.  

Ruins from the old Gold Medal Flour Mill

I was showing my mom around the garden yesterday and found a TON of green beans ready to harvest!  (Ok, not a ton.  But 2 lbs. and 10 oz. is still a lot).  We picked all that we could find and also some lettuce, dill, garlic scapes and radishes.  

I stir fried the green beans with garlic scapes and fresh tomato and then added a splash of balsamic and red wine vinegar at the end.  Yum!

The lettuce made a lovely salad with French breakfast radishes, dill and a simple vinaigrette.  I LOVE fresh dill in a salad.  

On Wednesday my mom is coming to one of my canning classes- This will be the first time she's seen me teach, so I'm pretty excited to have her there.  And the class will be packed!  I have about a gazillion canning classes coming up this summer.  I've taught 2 so far (MN Pollution Control Agency and St. Paul Community Ed.) and have more coming up at Mississippi Market, Valley Natural Co-op, Linden Hills Co-op, Chakra Khan Massage, Minneapolis Farmer's Market, a couple of community events/fundraisers and various community ed. districts.  My summer will be full of canning even if I don't can a thing at home (yeah, like that will ever happen)!

Ten Years

Well, I officially have been in Minnesota for 10 years. Technically, it's about 10 years and a month, but who's counting?

I just got home from my 10 year high school reunion in Garland, TX.

My best friends from high school- April, Brandon, (me), Jennifer

It was a fast-paced trip because I tried to pack seeing my mom, dad and brother at their respective houses, grandparents, and friends. I did make sure to visit my favorite restaurants, though. I ate chips, salsa and guacamole at least once per day for each of the 5 days.

I always eat out way too much on these trips and feel like I need a detox when I get home. My stepmom did make a super delicious meal of brown rice, white beans cooked with sage, and rosemary roasted vegetables that made up for some of the lost nutrition in the chip-laden meals, though!

The best meal of the trip by far was the homemade Thai that my friends Ashlie and John made.

Eggless Egg Rolls! Super crisp and filled with mushrooms and cabbage!

Probably the best Pad Thai I've ever had. Includes fried tofu, homegrown mung bean sprouts, and hand-pureed tamarind paste!

Potato and Sweet Potato Massaman Curry. We're talking homemade curry paste here, folks.

Fish balls. A little scary because they're so fishy, but pretty amazing! They need a better name, though!

The recipes are from Real Vegetarian Thai by Nanci McDermott. My next stop is to the library to see if they have it!

So much cuteness

Sorry for the absence of good food on here lately.  Life's been crazy and we've all had a stomach bug in the past week.  And I've been working way to much, which means I've been eating more convenience foods.  I didn't even pack my own lunch this week!  Luckily the Co-op saved me with the "build your own panini" sandwich station.  Carmelized onions, sauerkraut, and herbed tofu on a panini?  Yes, please!

Tonight's the first night I've really cooked in about a week, aside from heating up some homecanned seitan soup.  We had walnut-tofu balls with a tomato peach glaze.

Super duper good.

Here's what you really want, though.  A ridiculously cute baby picture.

I want to snuggle my little niece SO BAD, but I have to wait until March to meet her.