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I bought these squashes the other week from the McMullan Family Farm at the Peachtree Road Farmers Market, their tent only a few away from mine. Surprised to see these little guys this late in the year, I snatched them up quickly, already nostalgic for the tastes of the summer harvest. Zephyr squash, I believe a member of the Cucurbita pepo species, was one of the first vegetables I learned to harvest on Love is Love Farms at Gaia Gardens. Their texture is smooth, their taste quite simple and light.
I roasted the squash with some zucchini, adding a bit of zatar spice on top. After about 25 minutes in the oven the mixture was added to a steamy pot of pearl barley.

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