While researching CSA (Community Supported Agriculture) programs and resources, I had the good fortune of connecting with Sheri Castle, author of “The New Southern Garden Cookbook: Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadstands, & CSA Farm Boxes.” (The University of North Carolina Press, $35)
Castle, a food writer and professional cooking instructor, wrote this book to help people to “respond to what they have.” The recipes in the book are organized by ingredient so you can find ones tailored for your weekly vegetable haul from the local farmers market, your CSA share or your own garden. Castle says one of her largest recipe sections is devoted to the cooking of greens, which can be intimidating for home cooks.
Castle agreed to share the recipe for her squash and pasta salad from the book. She suggests serving it with crispy chicken thighs, another recipe in the cookbook.
If you have a garden with a productive squash plant, you’ll want all the ideas you can get for using up the bounty!
Herbed Summer Squash and Pasta Salad
by Sheri Castle
Makes 4 to 6 servings
–by Jenny Turknett, Food and More blog