The backyard garden is over-flowing with fresh vegetables! Now what to do with all the squash? Best to ask the folks who garden for a living: The Community Supported Agriculture Coalition (CSAC). For a healthy recipe that uses zucchini, yellow squash, eggplant, and red pepper, I consulted the Madison Area’s CSAC cookbook, From Asparagus to Zucchini: A guide to cooking farm-fresh seasonal produce. The cookbook is organized alphabetically by vegetable and additionally by season. For any vegetable that could possibly be growing in a Wisconsin garden, the CSAC has a recipe for it. CSAC supporters and CSAC farmers contributed their recipes to this cookbook, and they also tell how to preserve vegetables for winter consumption. These folks understand the impossibility of eating a whole garden’s worth of vegetables in late summer.
These CSAC gardeners are also dedicated to healthy eating. After a year and a half of cooking with this cookbook, I have yet to find a recipe that causes heart disease. That’s one of the reasons I chose this recipe for grilled summer vegetable pasta salad for my contribution to Saturday night’s potluck dinner at the Sugar Maple Traditional Music Festival at Madison, WI’s State Farm Park. I was attending the festival with some doctors and nurses. On duty at Madison hospitals they routinely advise people about healthy eating. And I know they practice what they preach. So to this potluck I figured I best not show up with my Wisconsin-potluck favorites, deviled eggs and bacon-wrapped wieners stuffed with cheese. Click on “Continue reading…” for the recipe and more of the story.