At this time of the year many gardens are overflowing with zucchini and other types of squash. Former slave Esteban Montejo recalled his days in captivity in Cuba, “it was the small gardens that saved many slaves. They provided them real nourishment. . . . They were real close to the barracoons [slave quarters], almost right in back" and we "grew everything there: sweet potato, squash, okra, corn, peas, horse beans, beans, like limas, limes, yucca, and peanuts.”
Squash Recipe
Ingredients
2 pounds yellow summer squash or zucchini, thinly sliced (about 6 cups)
1/4 cup chopped onion
1/2 cup peeled shredded carrot
1 can (10 1/4 ounces) condensed cream of celery or cream of mushroom soup
1 cup vegetable broth
1/4 cup flour
1 package (6 to 8 ounces) corn bread stuffing crumbs
1/2 cup butter, melted
Season with Old bay and fresh herbs of your choice to taste
Method
In large bowl, combine squash, onion, carrot and soup. Mix vegetable broth and flour; stir into vegetables. Toss stuffing crumbs with butter and place half in slow cooker. Add vegetable mixture and top with remaining stuffing crumbs. Cover and cook on low for 6 to 8 hours.
