Every year I lose my zucchini to diseases in late summer, despite the fact that I always plant whatever is most highly touted for disease resistance. This year I decided to try some new squash types and see if I could overcome the disease issues, and still get some summer squash. The two I planted were Thai bottle squash and Italian Serpiente squash, both from the entrancing Baker Creek seed catalog. I planted a couple of seeds of each in the compost pile next to the chicken coop, and thinned to one plant of each when they were small. The results were as you see above; they are quite frighteningly successful. The vines are up to 30′ long, so be prepared. They covered the chicken coop in nothing flat, providing some nice shade for the hens, and I was amused to note that wherever squash formed hanging down into the chicken run, the hens would jump up and peck them down to stubs.
Both can be picked at any point when your thumbnail will still penetrate the skin without significant pressure, and used just like zucchini. They taste like zucchini, by which I mean they really have very little taste and need some help from seasonings. When cooking any summer squash I prefer to slice it, salt heavily, and let it sit for 30 minutes to an hour and then squeeze out the large amounts of excess water by wringing the squash slices in a dish towel. Proceed to cook any way you like.
I like to make low-carb wrap bread out of summer squash, and I’ll write about that in the near future, but today I want to encourage you to try marinated squash. Slice up one zucchini or a comparably sized chunk of a serpiente or bottle squash or whatever, salt heavily, and let sit 30 minutes or so. Meanwhile, chop a clove of garlic and slice a scallion or two thinly and put in a bowl large enough to hold the squash with half a cup of very good red wine vinegar. Add a half teaspoon of salt ( most of the salt you put on the squash will be squeezed away with its liquid) and herbs to taste. I like a few sprigs’ worth of thyme leaves. Wring the squash slices out thoroughly in a clean dish towel, then fry in olive oil until the texture is the way you like it, which for me is done but not mushy. Dump the hot cooked squash slices in the bowl, stir the vinegar mixture through, and let cool to room temp, stirring a few times to distribute the seasonings. It can be made ahead and sit for a few hours, or refrigerated until needed, but do let it warm to room temp before serving. When you are ready to serve, drain off all the excess vinegar, pressing a bit to get any excess liquid out, and toss with a quarter cup or so of your best olive oil and maybe add a small handful of chopped parsley or chopped young carrot leaves. I like this as a side dish, and if you have some roasted pinenuts to sprinkle over the top, that adds deliciousness. Some crumbled queso fresco would turn it into a light lunch, and it could be tucked into a wrap bread and eaten with a dip of seasoned yogurt or hummus for a more substantial meal that would suit plant-based or vegetarian inclinations. Using a mildly sweet late harvest vinegar or adding a dash of honey, and finishing with chopped roasted salted pistachios would give the dish an interesting Sardinian sweet-and-sour turn.
As you can see above, the use of red wine vinegar gives the dish a pinkish cast that some people might object to. I use red wine vinegar because I make my own and love the flavor, but if it bothers you just use white wine vinegar instead.
The whole concept of a cooked vegetable salad goes as beautifully with Asian meals as with western style dinners. Try using rice vinegar and palm sugar or sweetener of your choice, adding a few teaspoons of chopped ginger along with the garlic, and garnishing with scallions. Some slivered chiles would be great if you like heat, and a handful of chopped cilantro would make a pretty and tasty garnish.
My urban homestead 