For the last few days, we have enjoyed a rare cold snap here in the South. It is rare because at this time of year, we usually experience temperatures in the mid-80’s. Our highs have been in the low 60’s during the day and even hit the upper 40’s for several nights. I. LOVE. IT!!! Today and the next several days promise the return of the normal mid-to-upper 80’s.
Such warmth will bring new growth to our vegetable garden. I am looking forward to fresh tomatoes, and the hubby can’t wait for his hot peppers. Although I didn’t plant zucchini or yellow squash this year, I do look forward to purchasing some at our local farmers’ market. One grocery store has them on sale this week, so I got a few and found this wonderful recipe in my 2007 edition of The Best of Country Cooking cookbook. It tastes like summer!
1 medium yellow squash, halved and sliced
1 medium zucchini, halved and sliced
3/4 c. chopped onion
4 strips bacon
2 tbsp. brown sugar
1/2 tsp. each of salt, dried basil, dried oregano, chili powder, and garlic powder
1/4 tsp. pepper
1-1/2 c. diced fresh tomatoes
Place about 1 inch of water in a saucepan. Add squash and zucchini. Bring to a boil and cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crispy. Drain on paper towel and crumble into small pieces. Keep about 1 tbsp. of bacon fat in the skillet. Saute onion until tender. Add squash, brown sugar, and seasonings. Stir in tomatoes. Bring to a boil and simmer, uncovered, for about 10 minutes. Sprinkle each serving with bacon pieces.
*I used tomato chunks that I had canned from last summer instead of fresh tomatoes. Still tasted wonderful!