Gosh, we’ve been eating an awful lot of squash and zucchini for the past few weeks, both from our own garden and from the CSA box. I have one summer squash plant in the yard, and so far it has produced over 15 fruits. The thing is taking over the yard. When you read about how big those plants get, believe it; it’s really quite remarkable and very fun, I think.

So we’ve had squash to spare, and I’ve even managed to shred and freeze some for future winter baking. But most gets used immediately. It’s such a versatile veggie that I’m still not sick of it . . . not yet.

Some squash quesadillas I made were surprisingly good and easy. I just sliced and sauteed some summer squash with onions, corn and peppers, until all were a bit softened. I then used that as filling for quesadillas with some shredded farm market cheese. Topped those with a fresh salsa made from tomatoes from the garden, some red onion, lime juice, and salt. I can’t remember if I put anything else in the salsa.

I guess quesadillas are just kind of a fly by the seat of your pants meal that way - work with what you have, fill each according to the preference of the person/child you are feeding - it’s hard to go wrong and so easy to do with local ingredients.

Zucchini and summer squash are also great for grilling after marinating in some garlic and olive oil. And my boys are somewhat obsessed with Zucchini Bread right now (I alter this recipe a bit with some whole wheat flour. These almost scone-like zucchini chocolate chip cookies are also quite popular around these parts. . . “these parts” being my house.

Got Squash? Whatcha doing with it?