In Season from the Farmer’s Market: Summer Squash

Choosing to eat foods that are in season will allow consumers to enjoy the best flavor of the item and obtain the most nutritional value from it. Kensington's Farmers Market offers in-season produce. Local farmers will share their wealth of knowledge about what's in season, what's on the way out, and what consumers can look forward to as spring turns to summer.

This week at the farmer’s market there are vegetables like squash, zucchini, onions, cucumbers and beets; many of the crops can sustain between hot and cold seasons.

“It’s too hot for lettuce and greens,” said David Richards, owner of Richards Farm, located in southern Prince George’s County. “But this hot and dry weather we’ve been getting is perfect for vegetables like squash.”

Richards said that lettuce and kale are in season right now as well, but if it remains consistently hot and dry outside lettuce and kale will be out.

“We have coming in cantaloupe, sweet corn, watermelon, eggplants,” said Richards.

John Hilker with Rabbit Hill Farms had garlic and onions and still had strawberries and asparagus, both of which are going out of season. He said they expect cherries and peas in the next couple of weeks.

This week, grab some summer squash from the market and sauté it with some basil, or try making a squash casserole.

Squash Casserole Recipe:

• 2 pounds yellow squash, cut in 3/4-inch cubes
• 1 cup chopped onion
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper, or to taste
• water
• 4 tablespoons butter
• 1 cup saltine crackers, crumbled
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1/2 cup pecans, finely chopped, or buttered bread crumbs

Preparation:

1. Place the squash, onion, salt, and pepper in a large saucepan.

2. Add a small amount of water.

3. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary.

4. Drain the squash and onions; return to the pan and stir in the butter. Taste and adjust seasonings, adding more salt and pepper to your taste.

5. Butter a 1 1/2-quart baking dish well.

6. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole.

7. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs.

8. Bake at 350º F, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot.

Serves 4 to 6.