Some people love summer squash.

I am not one of those people.

Zucchini, pattypan, straight-up yellow, all of these guys bore me a little.  They’re bland.  And for whatever reason, I have a hard time coming up with ways to sex them up like I can, for example,  for summer greens.

But Windfall Farms, our CSA farm, dropped some pattypans on us, and I concocted a sandwich that turned out really, really well.  This made me feel good not just because I made good use of the pattypans, but because pattypans are so cute, odd outliers in a world of goose-shaped and phallic cousins, and I like outliers.

Jay’s Summer Squash Shredder Sandwich (serves two)

Ingredients:

1 large of 2 small summer squash
strong blue cheese
a small handful of walnuts
arugula
basil
thick sourdough bread or equivalent
4 or 5 cloves of garlic
half a lemon
salt & pepper

Step One:  Grate (that’s right, grate) your squash on a cheese grater.  In a pan, fry the crushed garlic in a dab of butter and tablespoon of olive oil on low heat.  After four or five minutes, toss in shredded squash.  After another four or 5 minutes, add the juice of half the lemon, salt, and lots of pepper.  Remove from heat. Continue reading →