Summer squash sauté
Dale Simmons is a fourth generation farmer and is the first generation organic farmer in his family. Fruits and vegetables from his Lone Oak Ranch in Reedley, CA near Fresno have been featured at Oakland's Friday Fresh Farmers' Market every week since it opened in May, 2003. He recently formed a Fresno Farmers' Market Association to support farmers' markets in the Central Valley. Last Wednesday, thanks to Mr. Simmons and the leadership at Fresno Kaiser Permanente, they opened a farmers' market at the facility and had a very successful opening day. Markets may move north to Sacramento Kaiser Permanente by spring.
The annual Physician Health Fair at the Oakland Medical Center will take place on Friday September 30th. There will be several stations to learn cool garlic mincing and onion dicing techniques. Participating doctors will earn a zucchini sauté kit complete with the chopped garlic, onion and fresh herbs. To celebrate zucchini season, this week's recipe gives the very simple guidelines for preparing this tasty vegetable.
1 pound zucchini or patty pan squash sliced 1/8 inch thick (the UFO-shaped squash with the scalloped edges)
2 garlic cloves, minced
1/2 yellow onion, diced or 1 large shallot, diced
2 tablespoon olive oil
Salt and freshly ground pepper
Handful of chopped fresh herbs (I used parsley, basil and mint)
- In a skillet with a cover, heat the olive oil and sauté the garlic and onion until just soft.
- Toss the squash in the skillet to coat with the olive oil. Season with salt and pepper to taste.
- Cover and cook over medium-low heat for about 5 minutes stirring a couple of times.
- Sweep in the fresh herbs, adjust seasoning and serve.
- Garnish the edge of the plate with little green herb specks so it looks like you’re eating at a restaurant.