Summer Squash/Zucchini

This weeks CSA box contained so many delicious items. Use your peppers, onions and squash (& Grass Roots Farners’ Cooperative chicken!!) to create this tasty dish. Let us know how it turns out too!


1/3 cup ketchup
1/3 cup packed dark brown sugar
1/3 cup low-sodium soy sauce
1/4 cup canned pineapple juice
4 Tbsp olive oil , divided, plus more for brushing grill
1 1/2 Tbsp rice vinegar
4 garlic cloves , minced (4 tsp)
1 Tbsp minced ginger
1/2 tsp sesame oil
Salt and freshly ground black pepper
1 3/4 lb boneless , skinless chicken breast, chopped into 1 1/4-inch cubes
3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
1 1/2 large green peppers , diced into 1 1/4-inch pieces
1 large red onion , diced into 1 1/4-inch pieces


In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired. Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 hour (meanwhile soak 10 wooden skewer sticks in water for 1 hour).

Preheat a grill over medium heat to 400 degrees. Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used. Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side and allow to grill about 4 minutes longer, or until chicken registers 165 degrees in center on an instant read thermometer. Serve warm.

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Today’s recipe is from our Brand Ambassador Libby Collar – visit her instagram @nourishedfreedom to see more!

This week’s @newsouthcoop CSA brought #alltheveggies and I just had to roast ’em up for a spring veggie roast! The potatoes and carrots take a bit longer, so they cook for 10 min before adding the other veggies. Root veggies can be pretty dense, but the lemon juice lightens the flavor along with the broccoli and zucchini.

6 carrots, quartered lengthwise
4-6 red potatoes, chopped in 3/4″ pieces
1 head of broccoli, chopped
1 zucchini, chopped
1 small red onion, quartered
2 T avocado oil or ghee, melted
1 T lemon juice
1/2 t sea salt
Garlic powder and paprika to taste.

Preheat oven to 400*. Toss the carrots and potatoes in oil and place on a rimmed baking sheet for 10 min. Remove from oven and toss all veggies together with the remaining 1 T of oil, lemon juice & sea salt. Place on baking sheet and sprinkle with garlic powder & paprika. Bake for 30 minutes. Enjoy as a side to any dinner, add to salads, or for a hearty breakfast w/some protein.

We had a question last week from a spring CSA customer, asking how our farmers deal with squash bugs while growing organically. Tara Stainton from Rattle’s Garden was kind enough to supply us with her answer:
“I have not found a great organic biological control for squash bugs so we rely completely on timing and understanding that I can’t grow squash through the entire summer like a conventional grower. We plant our summer crop as early as possible, giving them a good jump in our greenhouse. We plant a LOT of them to make up for what we are going to start losing already in the first few weeks.
And the key for me has been making the decision to pull all cucurbits (squash, cucumbers, etc.) from the field on July 1, at which time we are overrun by squash bugs. We go for the next 45 days without having any of these plants in any field on the farm. We replant squash and cucumbers on August 15 (seedlings). We have both again by mid-September until frost with no bugs.
The alternative that I’ve seen other growers do is plant late, after the first round of squash bugs has moved on. While this seems as effective, for us it’s more important to try and be the first ones at market with anything we are growing. Good luck growing!”

(Recipe from Jennifer at Natural Things Foods Store)

This recipe uses lots of delicious things that can be found at any local farmstand or farmer’s market. It is also a great way to use up leftover rice.

Farmstand Rice



  • 2 cups cooked brown rice
  • 1 pound Grass Roots ground turkey
  • 1/2 white or yellow onion, finely chopped
  • 1 clove garlic, chopped
  • 1 bell pepper, finely chopped
  • 3 small summer squash, finely chopped
  • 1/2 pint fresh okra, thinly sliced into rings
  • 1/2 pint cherry tomatoes, halved
  • 1/2 teaspoon paprika powder
  • 1/4 teaspoon turmeric root powder
  • 1/4 teaspoon chili powder
  • salt & pepper
  • 1/2 cup grated mild cheese


  1. In a large skillet, cook ground turkey over high heat until no pink remains and it is browning at the edges. Remove from skillet and set aside.
  2. In same skillet, add about a tablespoon oil and warm over medium high heat. Add onion, garlic, and bell pepper and cook, stirring frequently, until tender and starting to brown and caramelize.
  3. Add squash and okra and cook for 2 more minutes. Add tomatoes and cook until warmed through.
  4. Stir in paprika, turmeric, chili powder, and salt & pepper.
  5. Add rice and stir together. Transfer to a large casserole dish. Add ground turkey and grated cheese. Stir together to melt the cheese into the warm vegetable mixture. Enjoy!

(Recipe from Jennifer at Natural Things Foods Store)

There are so many ways to prepare summer squash. This one is very simple to do and has great flavor. The touch of honey brings out the natural sweetness in the squash without being overpowering.

Simple Squash



  • small to medium sized summer squash, washed
  • 1 tablespoon honey
  • 1/2 tablespoon butter
  • dash salt


  1. Heat the oven to 375 degrees. Cut the summer squash down the middle to create two halves. Place cut side up on a baking sheet.
  2. Warm the honey and butter together and stir to combine. Brush the honey mixture onto the cut parts of the squash. Sprinkle with a touch of salt.
  3. Bake for 15 to 20 minutes, or until fork tender.


Store summer squash unwashed in a plastic bag in the refrigerator. Wrap tightly to minimize contact with air, and be careful not to bump or scratch the squash as this will cause it to bruise more quickly. Use squash within 3-5 days.


Grilled Summer Squash

Sauteed Baby Squash with Basil and Feta

Summer Squash Pizza

Chicken and Summer Vegetable Tostadas

Tomato, Squash, and Red Pepper Gratin

Zucchini Boats with Ricotta Basil Mousse

Summer Vegetable Frittata

Zucchini Eggplant Lasagna

Grilled Zucchini Caprese Stacks

Creamy Zucchini and Ricotta Spread

Zucchini Fritters

Zucchini and Yellow Squash Gratin

Zucchini Quesadillas

Pickled Summer Squash


To freeze summer squash or zucchini, first wash the squash and slice to desired thickness. Blanch in boiling water for 3 minutes, then transfer to a bowl of ice water. Drain and place in a freezer-safe airtight container for storage.

An alternative method for freezing is to shred the squash and freeze without blanching. The shredded squash can be used for baking, soups, or fritters.

Squash and zucchini can also be preserved by pickling. For this method, use the recipe above or another trusted pickling recipe.