By Denise Romeo, president of Atlanta Food Bloggers’ Society
July is peak season for summer squash with their thin and totally edible skins; no peeling necessary. There are many different varieties, including crookneck squash, zuccini, and patty pans that vary in size, shape and color, but they can be used interchangeable in recipes. Look for smooth, blemish-free squashes that are small and tender.
Basic prep: A quite saute is the best way to enjoy fresh summer squashes. Heat a tablespoon of olive oil in a pan over medium heat. Add some garlic and red pepper flakes to the pan and cook, stirring often, until fragrant but not browned. Add sliced squash and cook, tossing occasionally until tender, about 4 minutes. Season with salt and pepper and top with some grated Parmesan.
Step it up: The flowers of summer squash are not only pretty to look at, but completely edible. Try adding them to a frittata with some goat cheese or feta for a light summer supper.
Find It: Look for squash at the new Westside Farmers Market at Westside Provisions District, every Sunday from 10 a.m. to 2 p.m. through September 27. farmatl.org/markets/westside