Farmers Market

I want everyone to know about the Farmer's Market downtown Edmond. Its the best place to be on Saturday mornings. Stroll through booths of fresh local produce. I really enjoy just being there with the hustle of other people. (I like to think) Knowing that all the money exchanged are helping local businesses grow. Summer vegetables help me remember that its summer. Since I no longer have summer break. It makes me hungry thinking about the red potatoes, yellow squash, and zucchini. Oh, buying fresh tomatoes (that have only traveled 20 miles) and making salsa. Yum! All this talks makes me want to cook right now. Here is one of the recipes that I enjoy making with all these fresh veggies. 

More info about the Farmers Market. 
http://edmondok.com/parks/fmp/events


I listed the recipe as I would make it.  You can find the full recipe at the link below.  http://www.101cookbooks.com/archives/summer-squash-gratin-recipe.html


Summer Squash Gratin Recipe

1 1/2 pounds summer squash or zucchini, cut into 1/6th-inch slices
1/2 teaspoon fine grain sea salt
1/4 cup fresh Italian parsley
1 large garlic clove, chopped
1/4 teaspoon fine grain sea salt
1/2 cup extra-virgin olive oil
1/4 cup unsalted butter
2 cups fresh (whole wheat) bread crumbs*
1/2 pound yukon gold potatoes, sliced transparently thin

Preheat oven to 400F degrees and place a rack in the middle. Rub a 9x9 gratin pan (or equivalent baking dish) with a bit of olive oil  and set aside.

Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the bread crumbs.

Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.

Transfer the squash to a large mixing bowl. Add the potatoes and half of the bread crumbs and toss. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.

Transfer the squash to the pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes. 

*To make breadcrumbs cut the crust off 2-3 day old artisan bread. Tear into pieces the size of your thumb, and give a quick whirl in the food processor. I don't like my breadcrumbs too fine - and tend to leave the pieces on the large size - more like little pebbles than grains of sand.