I bought some locally grown zucchini and yellow squash from my good friends Brandon and Bret Fahrmeier of Fahrmeier Farms. I’ve not had excellent success with cooking summer squash in the past, so I turned to trusty Deborah Madison to help me make it excellent.
I also kept in mind one major lesson from Julie and Julia: don’t crowd the mushrooms. I used my biggest pan, uncovered, so the squash could actually brown slightly and not get soggy.
This was the first time I’ve used our dried homegrown garlic. It’s so nice to have a stockpile of my own garlic! And this stuff smelled and tasted amazing. I really didn’t mind that my fingers smelled like garlic a full day later.
It turned out fairly well even though I added a little bit more salt than I intended. The lemon zest gave it a really nice flavour.