Currently, we have a bit of a squash problem – meaning we have seven, count ’em, SEVEN large green and yellow squash taking up half a shelf in our fridge. Keep in mind, this is after pickling five pounds of the beasts, making almost countless loaves of zucchini bread (really, I think we’re up to about eight, at this point), and devouring a previous squash bake.
When a friend told me her mom makes apple crisp in the summer but replaces apples with summer squash, I was all for it. Health food, it is not. But our house smells of wonderful baking deliciousness and cinnamon right now, and I couldn’t wait to share it with you. Because if you could smell it, you’d be jealous right now.
SQUASH BAKE, SQUASH BAKE, PARTY TIME, EXCELLENT. Helllllooooo, 1992!
SQUASH OATMEAL CRISP
- 1 cup brown sugar
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup butter, melted
- 3 cups peeled, chopped squash (1/2″ cubes will do)
- 2 teaspoons ground cinnamon
Putting It All Together
- Preheat oven to 350 degrees. Lightly grease an 8-inch square pan.
- In a large bowl, combine brown sugar, oats, flour, and butter. Mix until crumbly. Lightly press half of crumb mixture into pan.
- Spread the squash evenly over crumb mixture. Sprinkle with cinnamon, and top with remaining crumb mixture.
- Bake for 40 to 45 minutes, or until golden brown.
In other news, today was another amazing day at ye olde urban farming apprenticeship. We spent the morning picking onions, weeding, and planting broccoli seedlings with Genesis and Eli, the farmers at Full Hand Farm. On our way out, I told Tyler, part of the Growing Places Indy dynamic duo, that I think I heart Genesis and Eli, and he said, “They make it easy to heart them.”
Check out some beautiful photos of their farm and a little more of their story at Farm Stories, a photography project by local photographer Kelley Jordan.
I am just so continually impressed, inspired, and encouraged by the farmers in this area, their stories, and their advice, wisdom, and knowledge. I get the warm fuzzies every single Tuesday when we visit other farms and community organizations. The willingness to share knowledge and experiences and personal stories with us has been downright heartwarming, and I doubt I will ever have quite this experience to this extent again.
P.S. Click here for a special little snippet of today’s magic, captured by the lovely Kate: Eli playing a squash stalk like a trumpet. Who knew?!