The Corn Is as High as a Novelist’s Eye…

I’m not really growing corn this summer, because as some of you may recall from a few months ago, we have raccoons poking about and I hear they love corn. Best not to tempt fate.

But we do have vegetables. Boy, do we. Stuff is growing way higher than any decent vegetable ought to. Even the acorn squash … misled by the term winter squash, I figured it took months to ripen, and wasn’t ready to cook till fall.

Instead, I’m microwaving the stuff till I’m green in the face. Acorn squash with butter and salt. Acorn squash with brown sugar. Acorn squash with maple syrup.

Being always in search of new and delicious recipes that use my summer vegetables, I am going to share with you the latest really tasty one I’ve come across (and already forgotten where I found it … sorry, Internet chefs. Anyway, I made a few key changes).

It’s called Sweet and Sour Zucchini.

2 tablespoons olive oil
2 cloves garlic, minced
1 cayenne pepper, minced (optional)
½ cup chopped, seeded tomato
4 cups sliced zucchini
1 cup thin-sliced onion
½ cup chicken bouillon (or chicken stock)
2 tbsps. sugar
2 tbsp. soy sauce
2 tbsp. cider vinegar

Sautée the garlic, onion, pepper and tomato for a few seconds. Add the zucchini and bouillon. Cover and cook for five minutes.
Separately, mix together the soy sauce, sugar and vinegar. Blend these into the zucchini mixture and serve.

This is great over rice because the sauce is so tasty.

Oh, if you're wondering about the acorn squash: Cut it in half (carefully -- it's tough) and scoop out the seeds. Turn cut-side down on a plate or cutting board, cover and microwave for 5-6 minutes. Remove carefully -- don't burn yourself -- and turn it over. Score the interior with a fork and add either 1 tablespoon of butter plus salt, 1 tablespoon of brown sugar, or 1-2 tablespoons of maple syrup. Cover again and microwave another 5 minutes until deliciously soft and gooey.