Not long ago I had the chance to spend a few hours at the P&J Farm, one of the few USDA-certified organic farms in Mississippi. It was a serious education in the knowledge and planning required to run a successful farm, but the added dimension of organic demands makes it even harder.
With that experience in mind, I decided to spend this week talking about the abundance of vegetables you are going to be able to find at area certified farmers markets soon. On Monday, we talked briefly about tomatoes. Today it is the simple yellow squash’s turn.
If you are amazingly lucky you will stumble upon squash blossoms. Dipped in a light batter and fried, they are a thing of wonder. The chances are you are going to find just the vegetable itself, but that certainly is nothing to complain about.
A chopped squash sautéed in a little butter, with a little finely chopped onion and a hint of garlic makes for a great side. Add shrimp to the recipe and you have an entrée of the first order.
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