I live literally one minute from my local Publix, yet every Friday, I pile my children in the car to drive twenty minutes down to the Georgia State Farmers Market. Yes, I add another car to traffic, use more gas, and put off additional exhaust on already-code-orange days, but I do not care, summer squash is in season.
"She is doing it because locally grown food requires fewer pesticides."
"No, it supports the local farmer."
Sorry, I am not so noble, as my reasoning is far more self-serving: it tastes better.
The squash in your local grocer bears no resemblance in taste to that fresh from your local farmer. The grocer's squash is dry and tasteless, but the locally grown is bursting with delicate flavor that only ripens with sautéed garlic and onion. So I beg you to find a local source of yellow squash and try the following:
Summer Squash Pasta
Bring pot of water with 2T of EVOO to boil for pasta. Cook pasta as directed. We love either a spinach or sun-dried tomato pasta, but whole wheat is also delicious.
Mince and sauté 6 large cloves of garlic and one medium Vidalia onion in 2T of EVOO in large pan with a lid. Salt to taste.
Quarter (length-wise) and then slice (about 2/3 in thick) 6 medium squash and place in pan with onions and garlic (will serve about 4 people).Wash two stalks of oregano and two sprigs of basil and place, uncut, on top of squash. Reduce to low/medium heat and cover. Allow to cook until squash start to soften, stirring occasionally.
Juice one lemon over the entire pan, reduce heat to low, and cover.
Cook just until squash is cooked through, not mushy. Remove herbs and discard.
Slice fresh tomato and grate fresh Parm.
Serve squash over pasta and then cover with tomatoes and cheese.
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