June 2005
June’s Seasonal Spotlight
Eight Ball Squash
It’s June…that means the Austin Farmers’ Markets are abundant with produce. All of our favorites are there: tomatoes, peaches, blueberries and corn but today I’m going to introduce a little known variety of squash that is rising to popularity in other parts of the country and grows well here in Texas. It’s a fist sized blackish green ball called an Eight Ball squash from the zucchini family. It can be eaten the same as a zucchini or even hollowed out to make little serving bowls or to stuff and bake.
Nutritionally, the Eight Ball squash is rich in valuable antioxidants. Plus it contains beta-carotene, vitamin C, folic acid and calcium. It is also a good source of fiber (4 grams per cup).
The Eight Ball squash can be found at the Austin Farmer’s Market or the Westlake Market this season.
Today we’re using it in a soup recipe (a variation of a Oaxacan soup called Sopa de Guias). This recipe also utilizes the tomatoes corn and chilies starting to peek into the market. The epazote and squash blossoms can also be found in the markets this summer. If you have trouble at the market, try a Mexican grocer.
Following the soup recipe, there’s a great frosty peach cocktail to cool you down in the kitchen.
Summer Squash and Corn Dumpling Soup
For the Soup:
1 medium white onion, roughly chopped
1 small head garlic, finely chopped
4 fresh ears of corn, cleaned and sliced in rounds 1 inch thick
4-5 small round Eight ball squash (1.25 lbs)
1 handful Epazote (Mexican herb that can be found fresh or dry in most specialty stores)
2.5 Cups Squash flowers, cleaned and torn in half
Salt to taste
For the Salsa:
3 Fresh chile serranos
3 large ripe plum tomatoes
5 garlic cloves
½ lime, juiced
Salt to taste
4 limes cut in 8-10 wedges
For the Dumplings:
1 Cup Masa Harina
1 Tablespoon lard or vegetable oil
½ teaspoon salt
For the Soup:
In a large stockpot, heat 4.5 quarts of water with the onion and garlic to boil. Lower the heat and add the corn rounds and cook, covered for 30 minutes.
Cut the squash into 1 inch thick wedges.
Add the squash and squash blossoms to the soup. Cook covered 30 minutes, season with salt.
For the Salsa:
Toast the chilies, tomatoes and garlic on a pan or over a grill flame until skins are ready to peel off.
Remove skins from chilies, tomatoes and garlic.
Blend chilies and garlic in a food processor or blender until smooth, then add the tomatoes and lime juice and pulse to a relatively chunky consistency. Salt to taste.
For the Dumplings:
Mix masa with 1 cup plus 2 tablespoons water until you have a soft dough.
Let sit covered with damp towel for 15 minutes.
Mix in the lard or oil and salt.
Roll the dough into small balls (approximately 50) and make an indentation in each one with your finger.
When soup is cooking with the squash, add the dumplings and cook approximately 5 minutes, or until firm.
Taste soup and adjust seasonings in the last 5 minutes of cooking.
Serve soup in hollowed out squash bowls or in soup bowls topped with salsa and a squeeze of lime.
Serves 8-10.
For Frozen Peach Cocktail:
4-6 Very Ripe Peaches, peeled and cut in medium chunks
Raw sugar or simple syrup, to taste
1 C. peach schnapps
2 limes, juiced
Ice
1 bottle sparkling wine
Cut peaches and place in blender with sweetener, lime juice and schnapps.
Blend to smooth consistency.
Fill blender with ice and blend to smooth consistency.
Fill half of chilled champagne flutes or margarita glasses with peach mixture and then fill remainder with champagne, stir lightly.
Enjoy the bounty of the season.
Amber O’Connor
