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Yard to Table: Tatume Squash

We've waited for the first squash of the season and we finally got it! This Tatume squash (also called Calabacita) weighed in at just over half a pound. This Mexican native vining variety takes up space, but it produces lots of edible blooms and fruit- plus it's more resistant to the squash bore.

Our favorite "go-to" recipe for any summer squash variety is pan seared and dressed with a mixture of olive oil, lemon juice, garlic, and mint with a touch of salt and pepper. This recipe can be found in Fresh Food Fast by Peter Berley. Here's the recipe for "Pan-Seared Summer Squash with Garlic and Mint" along with a review of the cookbook.

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