Stacy Cowley is CNNMoney's tech editor. She's in a complicated relationship with her CSA and explores the odd vegetables that show up in her haul in CSI: CSA. Previously, she fell in love with the weirdness of kohlrabi.
I have a zucchini the size of a baseball bat lurking on my fridge’s bottom shelf. It has a pack of cousins jammed into the veggie drawer, and my freezer is stuffed with roughly seventeen zillion pounds of squash creations.
It’s the problem every CSA subscriber or veggie gardener faces all summer long: The zucchini explosion.
These things are the rabbits of the plant world. During a long, dry July stretch when practically nothing else was coming up at my CSA’s farm, the zucchini merrily ran rampant. We got massive hauls of it each week; the leftover squash took to leaping off the vines and accosting those who wandered past. I’ve known home gardeners who become like drug pushers: “Oh, you have to take some of my zucchini home with you! No really, take some damn zucchini.”
Vegetarians are (mostly) not here just to ruin your good time. Really. I swear. I was one, myself for seven years and all I wanted at a cookout was to hang out with my friends, and not have to worry that the omnivores would gobble up all the meat-free sides before I got to the table.
Here are a few of my favorite ways to celebrate the bounty of the season and make sure all my guests leave full and satisfied - no matter how they choose to chow down.
How fantastic are fall and winter squash? They're packed to the gills with antioxidants, dietary fiber, Vitamin A and carotenes, fill you up for just a few calories, and can be prepared in approximately seventy billion ways, from sweet to savory. Plus they're in season right this very second, generally cheap as the dickens, and add glorious color and fabulous flavor to your holiday feasts.
But how do you tackle the beast? Butternut squash can be unwieldy to butcher, some varieties like turban, hubbard and kabocha look all gnarled and knobbly and scary, and how the heck do you cook them?
Let's quash all those worries right this second, starting with selection.
We've long maintained that the very best thing about Thanksgiving is the side dishes, and smack dab in the middle of November, you can't do much better than vegetables. Nope - not just canned green beans en casserole (though that's seriously delicious and we'll delve into that soon), frozen creamed pearl onions (again...mmmm...) or corn pudding. We're talking fresh and in season, because that's the very best way to eat.
In addition to our in-depth guides on roasted broccoli, butternut squash, other varieties of fall squash and all the pumpkin you can shake a spatula at, here are a few quick, killer vegetable dishes you can feel excellent about heaping high on your plate.