Nate is an East Bay community papers editor for the East Bay Times and Bay Area News Group.
Head to your farmers’ market and explore all the vibrant varieties of summer squash, such as these from Watsonville’s Happy Boy Farms.Time Is Ripe: Spring greens abound in March at East Bay farmers’ markets
They have names like pattypan, zucchini, zephyr, crookneck, straight neck, Italian, globe , Tatuma and chayote squash, all with the mild squash flavors we have come to love. East Bay farmers’ markets have even more varieties than you’ve ever seen! These summer varieties only need a short time to cook, require no peeling and can be eaten with the seeds. Below are some tasty ways to use them this summer.
Head to your farmers’ market and explore all the vibrant varieties of summer squash. With its endless culinary possibilities, this versatile veggie will become a staple in your summer kitchen.two-thirds of a cup of grated zucchini or summer squashPreheat oven to 375° Fahrenheit. Fill a muffin tin with liners . Put all the ingredients in a bowl and mix until fully combined. Fill the liners and bake.
Rotate pan in the oven after 12 minutes to ensure even cooking. Test the muffins in their center at 22 minutes by seeing if a knife or toothpick inserted in them comes out clean. Bake a bit longer if needed.Dear Abby: I can’t get past their behavior after my husband’s deathMedian home price surpasses $2 million in these two Bay Area countiesDriver killed in Fremont crash identifiedMiss Manners: I took a bad fall, and my friends laughed.
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