Deborah Niemann-Boehle, local homesteader and writer, joins us today to show us what to do with all the zucchini and other squash that’s in your garden or that you buy from the farmer’s market.

Deborah is making a squash stir-fry and talking about all the different squashes available right now and, of course, how to tell the difference between a good squash and a squash-gone-wrong!

Summer Squash with Basil Chiffonade

2 small summer squash
5 basil leaves
1 large garlic clove

Slice squash 1/4 inch thick and saute over medium heat in a lightly oiled pan for four to five minutes, stirring squash once or twice during cooking to avoid burning. While squash is cooking, chiffonade basil by rolling leaves into a tube shape and then cut across the tube, which will create long strips of basil. After three to four minutes when squash looks almost done, crush garlic and add to pan, then sprinkle in basil.

Serves two as a side dish or one as a light entrée. Can easily be doubled or tripled.

Check out her blog for recipes and more information.

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