Summer Squash

                                                                                                                                                   Despite all the strange spring weather,  the summer garden at La Colina is growing well.  We have several different vegetables and fruits growing here and leading the pack are our selection of summer squashes.  Italian Romanesco Zucchini, Gentry Yellow Crookneck, Geode round, and South African Gem Squash are now turning ripe and ready for market.  Jane’s mom, Sue Hartsell, is visiting from North Carolina and today we decided to have a special lunch featuring our squash.  With only a few simple ingredients, Jane whipped up a fresh pasta and squash lunch. 

Olive oil, garlic, salt and pepper helped to bring out the flavor of each type of squash so we could taste and compare their individual flavors.  Jane sauted everything in her cast iron skillet in just a few minutes and the  smell was incredible.  To complete the dish we cooked a gorgonzola/marscapone stuffed ravioli and served the squash over top.

The shapes and colors of the squash made a beautiful presentation.  We sprinkled grated parmesan cheese and fresh parsley over the dish.  On the side a crusty piece of bread and olive oil completed the meal.  Italian Romanesco is a meaty zucchini with a nutty smooth flavor.  The texture is slightly firm with a star pattern when sliced across the grain.  Geode round  is a very buttery mild squash and perfect for stuffing. Gentry Yellow Crookneck is gently tart with a smooth texture. We have one more vine called a South African Gem Squash.  These will ripen in about a week.

Top it all off with a crisp, clean Pinot Grigio and lunch is served.  Keep it simple and summer fresh.

White Chocolate Mini Cheesecakes

We are making these cheesecakes to showcase our Key Lime Marmalade.  This is a lowfat recipe to satisfy your sweet tooth with a creamy little morsel.

Make:  12 servings

Prep Time:  20 minutes

Bake Time:  20 minutes


     12 thin vanilla or ginger wafer cookies  crushed

     12 ounce reduced fat  cream cheese, softened

     3 ounce white chocolate baking squares melted

     ½ cup sugar

     ¼ cup fat-free milk

     1 ½ teaspoon vanilla

     1 egg white lightly beaten


1.        Preheat oven to 375 F.  Line muffin pan with

Twelve 2 ½ inch foil or paper baking cups.

Place small amount of crushed wafer cookie

at bottom of cup.

2.        In a medium bowl, beat cream cheese with mixer

on medium speed 30 seconds.  Beat white c

chocolate, sugar, milk, and vanilla until well

combined.  Stir in egg white.  Spoon mixture

into muffin cups until each is about ¾ full.

3.        Bake about 20 minutes or until set, then set

pan on a wire rack to cool, 10 minutes.  Cover

and chill 3-24 hours.

4.        Garnish with fresh fruit or low sugar jams.

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