As a kid, I remember every summer when our neighbor's garden was overflowing with squash. My mom would bread squash slices in cornmeal and lightly fry them until golden. We would eat the squash with juicy tomato slices, green beans, german potato salad, and pickled cucumbers. I loved those dinners. You could taste how the hot summer sun had ripened those vegetables.
When I was at the farmer's market this weekend, I picked up a few varieties of squash. I asked the farmer what she did with her squash. She told me to eat the patty pan squashes raw in salads. She also likes to lightly saute the squash with onion, and drizzle with balsamic vinegar and mint. What do you do with your summer squash?