The Family Table

by Lorie R. Thompson

It is garden harvest time in North West Rabun!

Our garden is always a few weeks behind our neighbors in other parts of the County. Our home is tucked so far back in a mountain hollow that we pipe in the sunshine. Living in the “holler” keeps us blessed with cooler temperatures which make our garden harvest time a little later in the Summer than in other areas.

Mountain Man went BIG this year. We have lots of food and are eating, preserving, and sharing some. It is rewarding to go out in the garden and harvest what you will have for your meal. There is nothing better than food harvested and eaten within hours.

Growing a vegetable garden is hard work, but the work brings the satisfaction of enjoying excellent food. It is good to have a productive year in the garden. Having food to share brings joy to your heart.

When the yellow squash and zucchini come in, we eat them almost daily. Mountain Mans’s favorite squash dish is how his Mama made them: rolled in cornmeal and fried with Crisco in a black iron skillet. My favorite preparation is roasted at high temperatures in the oven. Let me tell you how to make this simple dish.

Wash the squash and dry thoroughly. Slice it as evenly as possible. Place on a sheet pan with sliced onion and drizzle with olive oil. Add seasoning of your choice. I like Calenders Greek Seasoning on them, but plain S&P is okay too. Roast at 450 degrees for 20-25 minutes. This is one of my easy side dishes when we are camping. If you have a Blackstone or similar Griddle, try roasting the squash on it.

Stuffed Squash is another family favorite. Here is how we make it: Slice each squash in half, lengthwise. Using a melon ball cutter or a small teaspoon, hollow out the center of the squash, reserving the pulp. Melt 3-4 T of butter in a pan. Chop one medium onion and sauté 3-4 minutes. Add the reserved squash pulp and cook for another 3-4 minutes. Add 1-2 tsp of minced garlic and cook for 1-2 minutes. Salt and pepper the ingredients. Add a sleeve of crushed Ritz crackers and 1 Cup of your favorite shredded cheese.

Layer the hollowed-out squash in an oven-safe pan. Lightly salt them and put a drizzle of olive oil on each squash. Mound the filling into each squash. Cover tightly with aluminum foil and bake at 350 for 20 minutes. Remove the foil and bake for an additional 20 minutes or until the squash is tender. Turn on the broiler to crisp the top if needed.

A quick and easy way to prepare squash is to saute it in butter. Use salted butter and add very thinly sliced onions. Cook on low heat, then turn up the heat as the squash softens and crisps.

I hope your garden is bountiful and you have food to share. Enjoy this season of plenty!

Lorie Thompson is a REALTOR at Poss Realty in Clayton, Georgia. Her expertise in her industry is second only to her culinary talents. Lorie is a dynamo in the kitchen. Honestly if she prepares it, it will likely be the best you’ve ever had! Lorie and her husband, Anthony (Peanut), make their home in the Persimmon Community. She is the proud mother of Joe Thompson and Kendall Thompson.