8/31/22: Squorsh Exchange

‘Tis the season, gardeners!

A dear Small Family at church set up a whole row of Patty Pan Squash next to the coffee pot, a formation of golden bonnets on parade. I just thought they were there as a successful centerpiece decoration. But Small Family Mother eagerly invited me to adopt as many as I wished, and take them home. I was happy to comply and took one, not wanting to be all grabby so others could have their share. Toward the end of fellowship hour, Small Family Father asked me to do him a favor and help myself to more. It was endearing to think that one could do the family a favor by making off with their vegetables! It sounded as if they’d been dining on Patty Pans at home, perhaps for days, so I very happily obliged by taking another. Today at sunrise as the light came in I took a picture of them, with some sprigs of wild rosemary.

It’s something to thank God for, the fact that we are so fortunate to have enough squash to share and pass around, to be in peacetime with dirt space for our use. Yes, in August we’re getting our harvests of Squorsh, the proper name in a state where I once lived. My three plants are turning up a large zucchini every day, and the Wing Family kitchen garden (and Wing circle of friends) keep me supplied with more squash and bright smiles.

Zucchini Bread is of course a universal favorite. But this standby weekly recipe comes in handy at a simpler level. Often I add an apple or two to this, but the harvest isn’t in yet and apples are a little expensive. Besides, yesterday at the open-air fruit stand the bargain bin held fresh local corn on the cob, a good apple substitute for yesterday’s soup batch.

Five yellow and green summer squash, medium-small.
Five ears of corn, cut off the cob.
Five large carrots.
Six inches of leek. Two celery stalks. Handful of green fennel stems.

This simmered up until soft, and went into the blender with seasonings:

Ginger juice, 2 tbsp; Mixed-nut butter, 1 heaping tbsp; Allspice, 1 tsp.

Plus enough rice milk to puree it all.

This tastes like pumpkin spice soup. I’ll bring some to church tonight and see whether our Small Family would like to take it home.

PS – They took it home! I hope that they like it.

About maryangelis

Hello Readers! (= Здравствуйте, Читатели!) The writer lives in the Catholic and Orthodox faiths and the English and Russian languages, working in an archive by day and writing at night. Her walk in the world is normally one human being and one small detail after another. Then she goes home and types about it all until the soup is done.
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2 Responses to 8/31/22: Squorsh Exchange

  1. wendyrud says:

    Just…wow! The photo and your creativity with food! The soup sounds amazing 🌞

    • maryangelis says:

      Oh Wendy. Thank you so much. It dawned on me today that cooking is meaningless and dreary unless it’s a currency for relationships. What made this fun was sharing it with the Small Family and hoping they would like it. Food for thought… Thank you as always for your kindness!! M

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