For the love of squash…

csa vegetables

Sometimes it’s the simplest dish that is the most humbling, the dish that really lets the ingredients stand for what they truly are; this is the dish that triggers a food memory that heightens the flavor of the dish and tastes just like you remembered it, or even better. And then there are times when the craftsmanship of the dish trumps simplicity and you get something that illicits “oohs and ahhs” as it is placed in front of you. This dish leans towards simple and humble but is not without skill, dedication and beauty (the in-the-eye-of-the-beholder kind).  We get so much squash each week in our CSA that I had to do something new. A terrine- a task I have yet to take on successfully, that’s where the craftsmanship comes in. Identically sliced varieties of squash and vegetable stock simmering in their peels- a task I have mastered, that’s the humble aspect.

terrine before going into the oven

The new comer to this dish, or any dish for that matter on this blog, is the lemon verbena. The quintessential summer herb that exudes a hearty lemony scent has found its place in herbal teas, culinary dishes, summer drinks, folk medicines, cosmetics and candles. It has mild antiseptic, anti-inflammatory, astringent and digestive tonic properties. It may act as a metabolism regulator, helps release neausea and cramps by strengthening the nervous system and aiding in digestion. If you are lucky enough to find it in your specialty foods market or farmers market, be sure to pick some up. Endless opportunities!

Summer Vegetable Terrine (To print/pdf click here:  Summer Vegetable Terrine )

Serves 8

Ingredients

½ head garlic

Olive oil (as needed)

1 cup vegetable stock

1 tablespoon dry pectin

2 medium yellow squash, peeled and very thinly sliced, peels reserved

2 small zephyr squash (two-tone), peeled and very thinly sliced, peels reserved

2 zucchini, peeled and very thinly sliced, peels reserved

4 mix colored bell peppers, tops, bottoms and cores removed

½ bunch lemon verbena, chopped

3 sprigs tarragon, chopped

salt and pepper to taste

What you’ll need… a small baking pan, a 9×9-inch pan and a pastry brush.

Directions

Preheat the oven to 350F degrees. Drizzle the garlic with a little olive oil and wrap it in foil. Place on a small baking pan and roast until the garlic is soft, about 45 minutes.

Remove from the oven and let cool for 15 minutes. Remove the cloves from the papery peels by gently squeezing them out of their papery peels and chop. Set aside.

Preheat the oven to 375F degrees.

Simmer the stock with the reserved squash peels. Add the pectin and cook until the stock becomes very thick, almost glue-like, about 10 minutes. Strain and reserve.

Coat a 9 x 9-inch pan with parchment paper and then a little olive oil (about a tablespoon). Evenly sprinkle the chopped roasted garlic all over the bottom. Arrange the yellow squash in a single layer on the bottom of the pan, follow with a second layer with the zephyr squash slices. Using a pastry brush (or a spoon), brush the top of the zephyr slices with the thickened stock. Then sprinkle with some lemon verbena and tarragon. Continue by making another layer with the zucchini slices. Then using a sharp knife, making a slice through the side of each bell pepper, unroll them so they lay flat on the cutting board. Then lay the flat bell peppers over the zucchini slices. Brush with stock, sprinkle with herbs and repeat with the remaining yellow squash, zephyr squash, and zucchini slices, brushing with thickened stock and herbs every 2 layers.

Cover the pan with foil and bake at 375F degrees for about 40 minutes. It is done once a knife or fork can be inserted with little resistance (continue baking in 10 minute intervals until you reach that point, it took me 50 minutes actually).

Serve immediately or up to a day later. If you wait until the next day, keep a weighted plate or pan on top of the baked terrine and refrigerate overnight. Unmold the next day and slice into desired portions. Reheat in oven or serve chilled.

Nutrition Info: Each serving is 50 calories, 1.5 g of fat, 2 g of protein, 8 g of carbohydrates and 3 g of fiber.