Harvest Time

Anybody else "reaping what you sewed" back in May and June, but in a good way? Tons of gardens across the country are providing their owners w/ beautiful fruits and vegetables; others, stricken by the extreme heat and dryness not so much. We fall in the middle somewhere. We currently have enough tomatoes (5 different varieties) to feed our house, and the neighbors. Seriously.....I am giving them a gallon size bag full about every other day. We've had a few butternut squash ripen and a few more on the way. A couple cucumbers survived and just yesterday Alex found his first pumpkin--grown from "Giant Pumpkin" seeds from the grand champion at the state fair last year. (We're keeping our fingers crossed!) However, although we are enjoying all of what our garden has to offer, zucchini and yellow squash did not fare so well. Luckily though, someone's did b/c there is an abundance of them at the farmer's market and local grocery stores. (Kudos to Walmart for buying locally grown produce) If you enjoyed my Stuffed Yellow Squash why not give this a try too? Courtesy of Rachael Ray this is a simple side dish that is filled w/ beautiful colors. In fact, while it is very "summer like"  the colors themselves remind me of autumn. The yellows and reds that fill the horizon w/ just a tad of green leftover. If you have a crisper drawer full of zucchini and yellow squash, lucky you! If not, go find a couple at a road side stand and saute this up for supper tonight!


Sauteed Yellow Squash Adapted from Rachael Ray


2 medium yellow squash, sliced
1/2 red bell pepper, chopped
2 TBS butter
1/2 TBS olive oil
1/2 TBS vegetable oil
Salt and pepper to taste
2 TBS fresh chives, chopped

In a large skillet over medium heat, add oils and butter. Once the butter has melted, add the squash and red pepper. Season w/ salt and pepper. Saute until squash is tender, stirring often, about 15 minutes. Add chives  and test for salt and pepper.

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