My garden is thriving and has already started producing squash. Many folks don’t like summer squash, but I do and have learned, over the years, to use it in various ways. This spring I planted two kinds of squash, Zephyr, which I have planted in the past and Papaya Pear which is advertised as fast growing, high yielding plant that bears small, rounded yellow fruits. So far the Papaya is exactly as advertised. It’s also very tasty.
On the mornings I pick squash, which right now is about every other day or so, I use it in a veggie scramble. It’s a great way to incorporate fresh veggies into your morning meal. This mornings combination included; chopped sweet onions, sliced crimini mushrooms, grated summer squash, cubed Halvarti cheese, and two eggs. I topped the finished scramble with chopped garlic chives and crumbled sage leaves that had been sauteed in butter and olive oil until crisp. The best thing about a scramble is you use what you have on hand. The only constant is the eggs. If you’ve never considered using fresh veggies in a scramble for breakfast you should give it a try. It’s a very yummy way to start the day.
The squash, garlic chives and sage came from my garden. The mushrooms, onions, and eggs came from my local Farmers’ Market.