I only planted two hills of squash with a new variety I got from Cook’s Garden called Gourmet Gold. I really like it. I would describe it as an early summer squash, but it is nothing like the crook neck kind. This variety does not go so limp with sauteing it. The plant is beautiful and has these huge mottled green leaves. So far, it has been insect and disease resistance.
I tried this recipe the other night and I loved it. It reminds me of some of the food we ate at Joseph’s Table in Taos. The last time we were there, I tried a couple of traditional foods with new twists, like pumpkin tamales and goat cheese enchiladas.
Squash Fajitas with Goat Cheese
2 T. olive oil
2 medium sweet onions (about 1 lb.), sliced
2 lbs. yellow squash, sliced
2 cloves garlic, minced
1/2 t. fresh ground pepper
1/4 t. sea salt
1 (11 oz.) goat cheese log
8-10 taco sized flour tortillas
1/8 c. fresh flat leaf parsley, chopped
Heat olive oil in a heavy cast iron skillet. When hot, add onions and cook over medium heat for 3 minutes. Add squash and continue to cook, stirring often. Cook squash and onions for 4-5 minutes. Add garlic, season with salt and pepper, and cook for 3 more minutes. (Veggies should be soft and onions carmalized.)
Slice goat cheese into 1/4 inch medallions. Warm tortillas in microwave for 30 to 35 seconds. To assemble, place two or three goat cheese medallions down the center of each tortilla. Pile squash and onions down center and sprinkle with parsley. Roll or serve like a taco.
