Tag Archives: squash

Sup

I hope at some point I will get better at juggling all the things going on in my life, but oh so sadly, lately my blog has sort of fallen through the cracks.  I’m sorry!

If it’s any consolation, I plan on picking my camera back up this week and getting some decent content for your reading pleasure back in the works.  But until then, how about a little recap?

Last week I was in Charlotte at a conference for work work (what I call my real job).

Uptown Charlotte, NC | Oysters & Pearls

On the way there, while there, and on the way home from there, I knitted up a storm!  I finished up my long Madeline Tosh Honey Cowl and started another short one, which I finished up Sunday night.

Madeline Tosh Honey Cowl with Three Irish Girls Cashmerino in Grace Kelly Colorway | Oysters & Pearls

Madeline Tosh Honey Cowl with Midnight Liberty Wool | Oysters & Pearls

So grateful for this most-relaxing new hobby!  A trip to my yarn dealer at the Fuzzy Goat is in order this week for more supplies/inspiration.  Fellow knitters: find me on Ravelry @ oystersandpurls.  I need friends!

Saturday was our third market day, and Maiden South‘s fourth day open.  It was an absolutely gorgeous day, and the market was bustling yet again.

Bainbridge Farmers' Market in October | Oysters & Pearls

The Bainbridge Humane Society had our annual Howloween Costume Contest on the Square Saturday, as well.  There was a great turnout, and of course, seeing lots of precious critters in costume is always a good thing.

Bainbridge Humane Society Howloween Costume Contest | Oysters & Pearls

Sunday afternoon, we took a break and took the boat out on the River to test out “our” new trolling motor.

Flint River in October | Oysters & Pearls

Have I told y’all about this?  Sit down, let me tell you a funny.

I had requested a new pair of boots for my birthday from my parents.  All was well and good until my parents told me that they had actually gotten Wheat and me a joint birthday present (read: “we got Wheat a present and we are saying it’s for both of you.”)  October 2nd rolled around, and “we” got a shiny new trolling motor for the Swamp Ship!

My parents are oh so clever! ;)

And generous, of course.  We are so grateful for them, and Wheat loves his we love our new trolling motor!  And luckily for me, I got to get my now Christmas boots a month early. :)

Wheat enjoyed using his fly rod I got him for his birthday in conjunction with the trolling motor and caught a handful of bream while Harold and I napped in the sunshine.

Wheat Fly Fishing for Bream on the Flint River | Oysters & Pearls

Flint River Rat(doodle) | Oysters & Pearls

We came home and made a farm-to-table feast, courtesy of the Bainbridge Farmers’ Market and our local butcher.

Bainbridge Farmers' Market Feast | Oysters & Pearls

We cannot get enough of Mountain Shadow Farm‘s salad greens (arugula and yukina savoy) and radishes.  They make for the BEST salad!  We topped them with a tomato from Willie Williams and balsamic vinegar and olive oil, salt and freshly cracked pepper.  So simple and delicious!  We grilled some yellow squash from Harvest Moon, had a slice of Peace Valley Bakery jalapeño cheese bread, and a side of spicy corn salad (spicy corn salad recipe here – do not miss it!) with the same tomatoes from Willie Williams and corn from Harvest Moon.  The rib eyes are from Jones Country Meats.  Rest assured that I actually ate maybe 1/4 of that beast.

The wine is out of a black box.  Because nobody’s perfect.

Until Next Time

Healthy White Vegetable Lasagna

Thanks to the recent influx of summer vegetables from our favorite farmers at Mountain Shadow Farm and Hopkins Farms, I’ve done a lot of cooking lately!  Making up for lost time I suppose.  Our (weight) gain is your gain!  But it doesn’t count when you’re cooking with summer fruits and veggies… right?

Healthy Summer Vegetable Lasagna | Oysters & Pearls

This veggie lasagna is full of creamy white sauce, but don’t let that fool you.  It’s perfectly healthy while still being indulgent.  This is one dish that actually might not increase your waistline!

Patty Pan Heirloom Squash from Mountain Shadow Farm in Bainbridge, Georgia | Oysters & Pearls

Start with farm-fresh vegetables, like these beautiful little patty pan heirloom squashes from Mack at Mountain Shadow Farm. They make up the backbone of this hearty dish.  You can sub crookneck squash and/or zucchini for them if you can’t get your hands on any patty pan squash.

Building Healthy Summer Vegetable Lasagna | Oysters & Pearls

You’ll roast most of the veggies, and this will require multiple pans and lots of things going on at once in your kitchen, but stay calm.  Just cover every baking sheet you own in aluminum foil to make it less overwhelming, because that cuts your cleanup time way down.  Just breathe, read the directions a couple of times, and relax.  And don’t forget to watch your roux!

Healthy Cheesy Vegetable Lasagna | Oysters & Pearls

Healthy Summer Vegetable Lasagna Recipe
serves six to eight
Barely adapted via myrecipes.com

ingredients

Vegetables
– 10 very small sweet onions (or 3 large shallots), peeled and cut into 1/2-inch-thick slices
– 2 to 3 pounds baby pattypan squash (may sub crookneck or zucchini squash)
– 3 tablespoons olive oil, divided
– 3/4 teaspoon kosher salt, divided
– 3/4 teaspoon black pepper, divided
– 4 very ripe large tomatoes (or two pints cherry tomatoes)
– 1/4 cup chopped fresh basil
– 2 tablespoons chopped fresh chives
– 2 teaspoons minced fresh garlic

Sauce
– 3 1/2 cups fat-free, lower-sodium chicken broth
– 5 tablespoons all-purpose flour
– 1/4 cup heavy whipping cream
– 1 1/2 tablespoons Dijon mustard
– 1 large egg, lightly beaten
– Cooking spray
– 9 cooked lasagna noodles
– 8 ounces ricotta cheese
– 3 ounces shredded Italian Blend Cheese (or fontina if you can find it) (about 3/4 cup, packed)
– 2 tablespoons torn fresh basil

instructions

Preheat oven to 450°.  Combine onions and squash; drizzle with 2 tablespoons oil. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper; toss. Arrange vegetables in pan; roast at 450° for 30 minutes, stirring once.  Don’t allow them to burn, but you do want them to have some color. Preheat broiler to high.  Place tomatoes in a roasting pan; broil 10 minutes or until blistered. Combine squash mixture, tomatoes, 1/4 cup basil, chives, and garlic; toss gently.  Reduce oven temperature to 350°.

To prepare sauce, heat a small saucepan over medium heat. Add remaining 1 tablespoon oil; swirl. Combine broth and flour, stirring with a whisk; add broth mixture to oil. Bring to a simmer, stirring constantly with a whisk. I like a flat whisk – they are perfect for making roux.  Stir in cream, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper; simmer gently 4 minutes or until mixture begins to thicken, stirring constantly. Remove from heat; let stand 5 minutes. Place egg in a small bowl; slowly add 1 1/2 cups sauce to egg, stirring constantly. Return sauce to pan.

To build the lasagna, spread 1/2 cup sauce over the bottom of a broiler-safe 13 x 9–inch ceramic baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce; spread half of squash mixture over noodles. Sprinkle with half of the shredded cheese and dot with ricotta. Repeat the layers with remaining noodles, vegetable mixture, and cheese, ending with noodles. Pour remaining sauce over noodles. Sprinkle with shredded cheese. Bake at 350° for 30 to 40 minutes or until bubbly.  Turn broiler to high.  Broil lasagna for 4 minutes or until top is lightly browned. Sprinkle with 2 tablespoons fresh basil. Let stand for 12 minutes.  Slice and enjoy!

Roasted Veggies and Fresh Herbs Make this Healthy Vegetable Lasagna Extra Flavorful | Oysters & Pearls Roasted Veggies and Fresh Herbs Make this Healthy Vegetable Lasagna Extra Flavorful | Oysters & Pearls Healthy Veggie Lasagna with Homegrown Summer Vegetables and Herbs | Oysters & Pearls Summer Vegetable Lasagna | Oysters & Pearls

This is such a pretty lasagna… before you cut it.  Is there really any way to make a slice of lasagna look pretty??  If there is, I haven’t found it yet.

Healthy Summer Vegetable Lasagna | Oysters & Pearls Healthy Summer Vegetable Lasagna | Oysters & Pearls

Feel free to roast and add any hearty, meaty veggies you have and add them in.  It’s so good and satisfying, creamy and rich without any of the guilt.  And a bit lighter than your average lasagna, so it’s perfect for summer gatherings around the table.

Shop this post:
farm style table (Southern Restoration Furniture)
flat whisk (Cuisipro Silicone Flat Whisk)
everyday china (Lenox French Perle in White)
blue baking dish (Staub Ceramic 9″ Oval Dish (Dark Blue)

You may also like:
Farm to Table Supper Club
Farm to Table Supper Club Part Deaux
Hopkins Farms CSA
Harvest Moon Farm to Table Program
Shaved Summer Squash Salad
Southern Restoration Furniture by Marc Ventry

Until Next Time

Shaved Summer Squash Salad

I’ve made this shaved summer squash salad multiple times since the first time.  It’s light and refreshing, and even Wheat was (mostly) content to have it as his entire meal for Meatless Monday.  Once.

Shaved Summer Squash Salad | Oysters & Pearls

It’s the perfect way to use those tiny, delicate summer squashes – both yellow crookneck and zucchini – without heating up a stove or an oven.  It’s best topped with a mountain of Sweet Grass Dairy Thomasville Tomme and some feta, too.

Shaved Summer Squash Salad | Oysters & PearlsShaved Summer Squash Salad Recipe
serves 8

ingredients

– 10 small summer squash, approximately half zucchini and half yellow
– 1/2 cup pickled red onions, roughly chopped
– 2 fresh banana peppers, sliced
– 1 or 2 fresh jalapeno peppers, diced (optional)
– 4 or 5 green onions, sliced thinly
– 10 or so fresh mint leaves, torn
– 2 tablespoons lemon juice
– 2 tablespoons olive oil
– 2 tablespoons white wine or rice vinegar
– salt and pepper to taste
– 1/2 cup shaved Thomasville Tomme or Pecorina Romano
– 1/2 cup crumbled feta cheese

instructions

Using a sharp vegetable peeler, shave the zucchini into thin, wide strips.  I’m not joking when I say that purchasing this OXO Good Grips Y Peeler changed how I felt about vegetable peelers.  It’s amazing and a cheap kitchen addition that will make life much easier and enjoyable.

Using a sharp knife, cut the yellow squash into thin rounds.  Roughly chop the pickled red onions, slice and chop the peppers and onions, add the torn mint, and toss them all together with your hands.  In a separate bowl or measuring cup, whisk the lemon juice, olive oil, vinegar, and salt and pepper together.  Pour over the squash mixture and toss to coat.  Let sit for 20 minutes.  Add cheeses on top just before serving.

Shaved Summer Squash Salad Recipe | Oysters & Pearls

The addition of mint to this salad makes it so refreshing for a light summer meal or a delicious side salad for burgers, fish, you name it.  It’s great on its own, served with a sliced homegrown tomato or two.

Shaved Squash and Zucchini Salad with Sweet Grass Dairy Thomasville Tomme | Oysters & Pearls

 I brought it to our farm to table supper club over at Randy’s and Carol’s, and I can attest it’s a wonderful summer side dish as well.  Improvise how you see fit – ditch the peppers, add more, add pickled banana peppers instead of pickled onions… The world is your oyster.

Shaved Summer Squash Salad Recipe with Thomasville Tome | Oysters & Pearls

Happy summer gardening and eating!

Shop this post:
dinnerware (Lenox French Perle)
wooden serving bowl (Pottery Barn, Similar)
vegetable peeler (OXO Good Grips Y Peeler)

You may also like:
Quick Pickled Red Onions
Hopkins Farms CSA
Sweet Grass Dairy Cheese Making Class
Farm to Table Supper Part Deaux
Farm to Table Supper Club
Harvest Moon Farm to Table

Until Next Time