Here is the meal from my Project Grow Potluck. It was at the Leslie Science Center, and held once a month. The meal is always good because we are all gardeners and that means that we use fresh veggies from our garden.
Long time gardeners usually figure out something good to do with their veggies out of necessity. I had a ton-o-yellow summer squash and use this opportunity to unload it on others.
I made a simple squash curry, which worked well with the mushroom rice someone brought.
There is a wild mushroom class in town that I wanted to take, but I forgot about it and missed out. It is only offered once a year, but someone at the potluck, scored a freezer full of The Hen of the Woods – Grifola frondosa – Maitake. He gave me a huge mushroom. I have pictures below, but Please Note: Never eat mushrooms in the wild unless you are a 100% sure what they are. Kind of, or mostly sure does not cut it in the world of wild mushroom eating.
Brian’s “Unload your extra summer squash on your friends at a potluck” recipe:
All of the zucchini and yellow squash in your house/garden (or 5-15 medium size squash or more)
1 onion, medium dice
1 red pepper, medium dice
3 cloves of garlic, minced
1-2 Tbsp of olive or veggie oil
1 pint of heavy cream or a can of coconut milk
Juice of 2 limes
1 Tbsp curry powder (or more to taste)
1 tsp of smoked paprika (optional)
Fresh Basil, cilantro, or parsley to garnish
salt and pepper to taste.
Half and seed the summer squash. If using huge zucchini, use only about a half inch from the skin, leaving the seeds for the compost. Cut the squash into half inch cubes, or about. You should have a big bowl of squash. In a saute pan, heat the oil. Add the onion and cooks for a few minutes. Add the pepper and cook for a few minutes more. Add the garlic and cook for a minute. Depending if your pan is big enough to fit the squash, add the squash and the rest of the ingredients, cover and saute till the squash is tender, but not soggy.
If you have too much squash, transfer the onion, peppers, and garlic in a large baking pan. Add the squash, the cream or coconut milk, the curry powder,paprika and lime juice. Put foil over the pan and roast on high, 350-400, till the squash is tender.
Add salt and pepper and garnish with fresh chopped basil.