I highly recommend Michael Pollan's book In Defense of Food. He discusses a lot of interesting food-related topics with his usual wit and humor.  While the book touches on the debate between organic vs. local, it takes it a step further by drawing a distinction between "food" and "food products".  He also offers an interesting perspective on our culture's obsession with nutrients and not food.  He suggests that this way of seeing food as mere nutrients, not whole foods, is what has been most detrimental to the way our society eats.  It is this paradigm (that nutrients are most important) which has allowed the proliferation of processed foods. 

Here's one of my favorite quotes discussing the importance and potential impact of buying local, sustainably grown food:
          ...before the resurgence of the farmer's market, the rise of the organic movement, 
            and the renaissance of local agriculture now under way across the country, 
           stepping outside the conventional food system simply was not a realistic option
           for most people. Now it is.  We are entering a post-industrial era of
           food...the  more eaters who vote with their forks for a different kind of food, the
           more commonplace and accessible such food will become....Eaters have real
           choices now and those choices have real consequences, for our health, the
           health of the land and the health of our food culture--all of which...are
           inextricably linked.

Here's a couple of ideas on how to use summer squash and zucchini:

Oven-Roasted Squash

 - 1 medium zucchini

- 1 medium yellow squash

- 1 small onion

- 2 T olive oil

- 1/2 teaspoon poultry seasoning

- salt and pepper (to taste)

Preheat oven to 425.  Toss veggies with olive oil in a mixing bowl until evenly coated.

Combine poultry seasoning with salt and pepper and sprinkle over veggies. Toss to coat and then spread evenly on a baking sheet.

Roast for 20-25 minutes, turning with tongs halfway through cooking time. 

Stuffed Patty Pan Squash (vegan)

-4 medium-sized patty pan squash
-1 small onion, chopped fine
-1 stalk celery, chopped fine
-1/2 bell pepper, chopped fine
-2 cloves minced garlic
-1 tsp. thyme
-1/8 tsp. cayenne
-1/8 tsp. black pepper
-1/2 tsp. oregano
-1/2 tsp. basil
-1/2 tsp. fennel seed
-1/4 tsp. rubbed sage
-1/2 tsp. salt (optional)
-1 can (15 ounces) great northern beans (or other white beans), rinsed and drained

Place the squash flat side down in a large pot. Add about 1 inch of water, cover, and bring to a boil. Cook for about 8 minutes, until a fork easily pierces the top of the squash. Remove from the pot and set aside to cool.

When cool enough to handle, slice off the top of the squash and use a melon baller to scoop out the flesh from the inside. Be sure to leave a wall of at least 1/4-inch of flesh on all sides of the squash. Turn them upside down to drain, and dice the scooped out flesh coarsely.

Preheat the oven to 375 F. Sauté the onions, celery and bell pepper in a large, non-stick skillet for about 5 minutes until soft; add garlic, diced squash, and remaining seasonings and cook for another 2 minutes. Add the white beans and cook on low heat for about 5 minutes.

Place the squash in an 8x8-inch baking pan. Spoon the stuffing into each shell; be sure to really pack it into the shell, and don't be afraid to over-stuff them. Pile any stuffing that remains into the center of the baking pan, right between the squash.

Bake for about 20 minutes or until the tops begin to brown. Serve with additional stuffing. Serves 2 as a main dish or 4 as a side

This Saturday we'll have cherry tomatoes, arugula, summer squash & zucchini.  Visit us at the Tipsy Teapot from 9am-noon.