September 27, 2018
CSA Week 23
Hello and Happy Friday! This week, full shares will be receiving a type of squash that may be little unfamiliar, Patty Pan Squash. The name "pattypan" derives from "a pan for baking a patty", as it is a small, round, shallow squash. Their unique shape and color makes them desirable for fall decor, such as fall table centerpieces. While this squash does look more pretty than edible, it has a taste similar to other summer squashes such as zucchini. It is also very good source of vitamin C and K, magnesium, fiber, potassium, and folate. So grab them off that fall centerpiece and cook 'em up while they are fresh and tender!
Garlic- Herbed Squash
- 5 cups halved small squash, patty pan, yellow, or zucchini (about 1-1/4 pounds)
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 tablespoon minced fresh parsley
- Preheat oven to 425°.
- Place squash in a greased 15x10x1-in. baking pan.
- Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat.
- Roast 15-20 minutes or until tender, stirring occasionally. Sprinkle with parsley.
Sweet Potato Chips
- 1 large yam or sweet potato
- 2 tsp oil OR oil spray (for fat-free potato chips)
- 1/4 tsp salt
- optional sprinkle garlic powder, onion powder, rosemary, cayenne, or any other spices you wish
1: Peel the sweet potato if desired, then thinly and evenly slice the potato – Make the slices as even as possible, which will ensure that some of the slices don’t burn before others are finished baking.
2: Toss with the seasonings in a large bowl. (See full recipe below.)
3: Position in a single layer on a wire baking rack placed over a cookie tray. Bake 40 minutes at 300 F, then open the oven and remove chips that are already starting to crisp up. Continue baking the rest of the chips until they begin to curl and crisp up.