Rachel and I love to eat a dish of zucchini, onions, and squash cooked on the stovetop, in a cast iron skillet, til tender. Yum, perfect summer meal! We ate this last night and the onion was from our garden. The squash came from grocery giant Kroger. What’s the big deal about that? Well, before it was at Kroger, the squash came from an Amish grower. Notice the horse and buggy on the label? But notice how it isn’t a splashy label, it doesn’t even say “Amish.” That is exactly what the growers want, they don’t want to push the Amish angle too much. But this label – for those in the know, which now include all of you:) – does denote that the product comes from Green Field Farms. Green Field Farms was formed in 2003 as a 100-percent Amish-owned not-for-profit farmers’ cooperative dedicated to producing organic products using traditional farming methods. They do have a website maintained for them, you can visit it here. I’ll be visiting with the owners of Green Field Farms more in the future and sharing their wonderful ways with you. Meanwhile, doesn’t this zucchini-squash dish look yummy? Here is how Rachel fixes it:
2 tablespoons olive oil
5 – 6 zucchini or summer squash sliced thin
1 medium onion, sliced thin
salt and pepper to taste
grated Parmesan cheese
Cook in skillet over medium heat until tender. Season with salt and pepper. Remove from heat, spoon onto a plate and sprinkle with Parmesan cheese.