ASHEVILLE, NC – Crooknecks, patty pans, zephyrs, and zucchinis: All varieties of summer squash are celebrated throughout June in ASAP’s Get Local campaign—a year-round initiative that brings together farmers, chefs, and community members in celebration of a featured local food. And, the veggies are ready for all cooking preparations.
Executive Chef Camp Boswell of The Junction, one of Asheville’s newest restaurants, is looking forward to starting summer by firing up the grill and throwing on local summer squash picked up at area farmers tailgate markets. The restaurant promises a constantly changing menu of in-season, local ingredients. Look for a grilled local summer squash salad with roasted red peppers, eggplant, spinach goat cheese cream, basil, and smoked tomato vinaigrette on their menu likely mid-month.
At the Red Stag Grill, Executive Chef Adam Hayes plans to highlight summer squash in a ratatouille along with other seasonal vegetables from Jolley Farms in Canton. And, of course, there’s the Southern must: squash casserole. Look for local squash casseroles at some of the area’s best-loved comfort food haunts: Early Girl Eatery and Luella’s Bar-B-Que.
Want to grill, sauté, or bake the summertime staple yourself? Find all types of local squash direct from the farmer at your neighborhood tailgate this month; they’ll remain a market constant through September. Also be on the lookout for local squash in the produce section of your favorite grocery.
For a complete list of participating restaurants, visit the Get Local page of asapconnections.org. There, you’ll also find the 2011 calendar of featured foods and a Get Local school calendar; participating schools are also serving local squash this month. Browse the nearly 400 farms and businesses offering local squash this season in ASAP’s Local Food Guide online at buyappalachian.org.