Squash...Glorious Squash!

Well, when you go away for 48 hours during squash season, you come back to a few surprises...Our assortment of patty pan and Zephyr summer squashes, as well as yellow zuccchini have been doing well!

Now is your chance to ask for extras, shred them and put in freezer for addition to winter stews and casseroles.

YELLOW SQUASH MUFFINS

2 lb. yellow squash 2 eggs 1 c. butter, melted 3 c. flour 1 tbsp. plus 2 tsp. baking powder 1 tsp. salt Cut squash into 1 inch slices. Cook in small amount of water 15-20 minutes. Drain well and mash. Measure enough to equal 2 cups. Combine squash, eggs, and butter; stir well and set aside. Combine rest of ingredients in large bowl; make a well. Add squash mixture; stir until moistened. Spoon into greased muffin pans 3/4 full. Bake at 375 degrees for 20 minutes. Makes 1 1/2 dozen. *** try adding a little lemon extract or grated lemon peel for some extra zing. Grilled Squash from www.allrecipes.com INGREDIENTS (Nutrition) 4 medium yellow squash 1/2 cup extra virgin olive oil 2 cloves garlic, crushed salt and pepper to taste Preheat the grill for medium heat Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill. Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper. Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.