Squash

Just wanted to share a delicious recipe for squash that I got from Deborah Madison's Local Flavors that I served with other farm bounty. Slice several yellow squash and zucchini about a quarter-inch thick and cook them in a little olive oil, flipping slices often. Once they start to brown just a little, add about 1/2 a cup of hot water and continue to cook until water evaporates. Salt and pepper to taste. Toss with a high-quality olive oil and basil ribbons. I scrambled eggs and topped them with Keswick fresh ricotta and the cooked squash and ate it with a baguette and a canteloupe, cucumber, and mint aqua fresca. Everything but the mint and baguette were from Star Hollow. Thanks, Randy and Chris!