On the Kitchen Table – Posh Squash


Does the word conjure up anything in particular for you?

For me, I always chuckle and slide back in time to 1974, the year I, city girl that I’d been, became a farm wife, the year I planted my first-ever garden. What great fun I had poring through the seed catalog, naively selecting seeds, and finally placing that order: winter squash, zucchini, lettuce, beets, onion sets, tomatoes, green beans, Brussels sprouts, carrots, broccoli, cabbage, beets, turnips, and potatoes. I was, I admit, perhaps a bit overenthusiastic.

By the end of that summer, I’d learned three vital gardening facts. The first two were, in order of importance: one must never plant an entire package of zucchini seeds, and the growing season in the Catskill Mountains was unusually short, so that early ripening tomato seeds were a garden must. My tomatoes ripened late and most tomatoes came into the house green just before the first frost.

I will never forget that zucchini crop. It seemed zucchinis that were about three inches long in the morning grew to the size of toy foam rubber baseball bats overnight. I cooked them, pickled them, froze them, and watched my neighbors hold out their hands in a stop gesture when they saw me approach with an armful.

The next summer and every subsequent summer, I planted no more than six seeds per garden. This has worked out very well.

One recipe, Posh Squash, has remained a favorite through the decades and is on my table tonight. The creamy custard, rich with Parmesan cheese, never fails to taste sumptuous.

Posh Squash

1 pound yellow and/or zucchini squash
2 beaten eggs
½ cup mayonnaise
½ cup plain yogurt or sour cream
1 small onion, chopped
¼ green pepper, chopped
1 cup grated Parmesan cheese
Salt and pepper to taste

Cook squash until just tender; drain well. While squash is cooking, beat eggs together, then add remaining ingredients. Lastly, mix in cooked squash and pour all into buttered baking dish. Dot with butter and crumbs, if desired.
Bake 30 minutes at 350. 6-8 servings.
Recipe from my friend, Deni Drennan

IMG_20150710_204207212_HDR (2)
And the third vital gardening fact I learned that long ago summer? A garden, in order to thrive, requires the basics of any healthy relationship: daily time, attention, and love. A heart filled with gratitude is one of the gifts in return.

About Mary Jo Doig

Mary Jo Doig was the first in her family to attend college and graduated from the State University at Oneonta in New York’s Catskill Mountains with a degree in Secondary English Education/Educational Psychology. There she fell in love with rural life, remained, and eventually transitioned from city girl to country woman when she married a dairy farmer and raised their three children on their small family farm. A life-long lover of reading and writing, Mary Jo has for nearly twenty years been a member of the Story Circle Network. There she has been an editor, a women’s writing circle facilitator, a book reviewer, and life-writing enthusiast, working extensively with women writing their life-stories while writing her own memoir. Presently, she is a three-time Program Chair for SCNs national Stories from the Heart conference and a board member. She also facilitates Older Women’s Legacy workshops and a women’s life-writing circle in her area communities. Her stories have appeared in Kitchen Table Stories anthology, Story Circle Annual Anthologies, and most recently her story “I Can’t Breathe” was published in the Anthology, Inside and Out: Women’s Truths, Women’s Stories. Her work also appears in varied blogs and periodicals, on her blog Musings from a Patchwork Quilt Life (https://maryjod.wordpress.com), Facebook, and Twitter. Her son and two daughters grown, Mary Jo presently treasures her country life in Virginia’s Central Shenandoah Valley. She loves cooking (and eating!) healthy food, reading, writing, quilting, hiking, and spending quality time with her rescue cats, Button and Xena, and beagle, Addie, who each dream of being only children. Her first book, Patchwork: A Memoir of Love and Loss, will be published in October, 2018 by She Writes Press.
This entry was posted in Family, Friendship, Gifts, Health, In the Kitchen, Mother Nature, Mystery, Simplicity. Bookmark the permalink.

2 Responses to On the Kitchen Table – Posh Squash

  1. Elaine Ercolano says:

    Thanks Mary Jo. Just in time for our zucchini harvest!


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