Indeed, if you drive by and catch glimpse of all the green popping up on our vintage field - that's them - these three kinds of delicious squash:
Just about every other day (this past week) I've simply sauteed - in a lot of butter - these heirloom scalloped squash. You can steam it, bake it, roast it, grill it, fry it or do what I do sauté it.
By the way, baskets of these beautiful squash will be at our French Market on Thursday. They're easy to prepare, offer fantastic nutritional benefits
|Beautiful White and Yellow.|