As another Lame Cherry exclusive in matter anti matter.
For those who know me and this blog, I love food.
Love of food also produces a disdain for anything that spoils food.
In most instances, vegetarians spoil food. They tell you shit tastes good and you know it tastes like shit.
So for the complete part, tofu is off the menu as I tried it once and thought this is like eating, soft nothing that tastes like shit. Same with those who told me fried zucchini was really good. No fried summer squash tastes like what you put on summer squash which is then mushy.
I though, years ago had Pizza Hut Pasta Primavera, which they have never had since. I looked for the recipe and there was none, so finally did an Alfredo which is a white sauce and put things in there. The reason I liked it was it did not make me sick, and it surprised me in they used baby patty pan squash.
I would never waste baby squash about the size of a silver dollar as that would be sinful. So I used asparagus as that was in spring and that is what prima vera means.
This year though in the junk bin at the greenhouse, there were gold patty pans, and I picked them up with plans to cook for TL, my prima vera recipe.
What I like about summer squash for this, if you do not overcook, is that this rather tasteless thing takes on the flavors of the chicken broth, onion and garlic, which adds a great deal to the recipe.
One chicken breast and we can eat a half dozen suppers and as this writing, this is our 3rd go round of making this, I'm about done with prima vera until the asparagus next spring.
I will give you a secret too in one of my favorite squash, and I hate squash. The Acorn is ruined by letting it ripen, in which it does not taste like squash, which is of benefit as I hate squash taste. But I always left the baby Acorns on after frost, but never threw them away, because they are sweet and a delightful slightly steamed or nuked vegetable, with pasta. They beat these summer squash to hell and back.
Our first batch of this prima vera was our patty pans. A hybrid which does really well. I never have done Bennings Green Tint, as I like yellow things. We got for a dollar a bag of throw away straight necked squash, golden, as no one eats that shit with a brain and we did really well with that as they did not spoil before I made the prima vera.
This go round we used ripe patty pans. Not as nice as the youngsters, but they peal and slice up nice, and I usually cook them in the white sauce before adding the corn starch, to just slightly crunchy. I hate and loathe mushy squash in my prima vera.
So that is the secret to all of this. You can't waste enough garden space to grow patty pans, so you just get a few youngsters, instead of the babies, and you make them taste like chicken and garlic, serve them on linguini. OK spoiler alert in this.
DO NOT serve angel hair pasta. I hate wispy stuff. I eat regular spaghetti and I will leave that on the shelf for linguini any day. I like thick pasta of substance. Bigger and better is the ordeal and I like robust pasta.
So if you don't eat the shit vegetarians do, sometimes summer squash will pass the test. You just have to make it taste like food. That is what I do and a little squash goes a very long way.
Nuff Said
agtG
