A Simple Take on Cooking Vegetables

Featuring the Centercut Squash from Row 7

So many people talk to me about how to cook vegetables. Many times people will know of the vegetable that we are growing but will have no idea what to do with it in the kitchen. I want to focus on the much over looked simplicity of cooking vegetables. I have taken this recipe right from the Row 7 site and tried it myself with a bit of a twist. Every time I visit their site I am reminded that everything can be really delicious if kept really simple. Reading "On Vegetables" by Jeremy Fox has also inspired me to cook the vegetable less than you think you should and savor some of that freshly harvested flavor and texture. I hope you guys can also be inspired by the simplicity of this recipe and apply it to many other vegetables over time! More of these to come.

Row 7 Seeds Centercut Squash

This young green squash was selected for its sweet and nutty flavor. The skin is soft and the texture of the squash itself is meaty. This is a dual purpose squash and can be edible in both senses of winter and summer squashes. The squash, when picked early, are immature and a bit more flavorful with a softer meaty texture. I have tried this recipe on both immature and a bit more ripened squash. They both are different but delicious. The long neck of the centercut is denser and less watery than the average zucchini, packing much more complex flavor.

What you will need:

• 1 center cut squash

• a cast iron

• a lined baking sheet

• salt

• pepper

• olive oil

• harissa

• lemon halved

Instructions

1. Step 1, remember to keep it simple :) & set your oven to 400º

2. Line your baking sheet with parchment paper

3. Heat up olive oil in your cast iron pan

4. Cut squash down the center long ways (like pictured above)

5. Season with salt and pepper generously

6. Once cast iron is hot, lay the squash halves face down (I use a burger weight to make sure the entire surface gets a nice even sear. You can also use a spatula.)

7. Squeeze a bit of lemon juice in the pan and toss the pan a bit - let the squash absorb that lemon flavor for a minute or two

8. Transfer squash face up on your baking sheet

9. Bake on 400º for about 5-10 minutes

10. In a separate pan heat up your harissa on low heat

11. Remove your squash from the oven and plate face up - drizzle your warm harissa (photo of harissa recommendation below) and oil over your squash sparingly and top with maldon salt