Growing up in the South meant bountiful summers with gorgeous fresh produce! It seemed like everyone had a garden and wanted to share the wealth. Visiting a neighbor? Bring them your squash or maybe fresh tomatoes. How about fresh butter beans or snap peas? I always thought this was so incredibly generous. My mother constantly received loads of fresh vegetables from neighbors and relatives. I can remember the multitude of hours she spent processing, prepping and canning. The funny thing is, after she got through it all, she would gather up the beautifully canned jars and redeliver them to the same neighbors who brought it to her in the first place! I’m not sure who got the better end of the deal, but I think our world could use a little more of that neighborly spirit.
So onto the squash. It is yellow squash but we always called in “Summer Squash” because we had so much of the stuff when the temperatures soared. You really don’t have to do a lot to bring out its distinct flavor. A simple saute with salt and pepper or a quick grill easily does the trick. This recipe is very basic but adds a bright twist by using tarragon. As they say in France, Bon Appetit!
Summer Squash with Tarragon Recipe
- 4 yellow squash
- 1 onion (sliced into thin wedges)
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tbsp chopped tarragon
- salt and pepper to taste
- parsley (optional)
- Wash and squash and remove ends. Slice into ¼ inch rounds.
- Heat olive oil in a skillet over medium-high heat.
- Add squash and saute for about 5 minutes. The squash should easily pierce with a fork, but still have a bit of firmness. Add butter and tarragon and cook for 1 - 2 minutes more.
- Season with salt and pepper and plate. Sprinkle with chopped parsley if using.