First harvest from garden

For the first time in a couple of years, we planted an organic vegetable garden this summer. We harvested the first summer squash today. I planted about six hills of various yellow summer squash and zucchini. I'm hoping to have enough squash to freeze for winter use. Contrary to what most people believe, it is possible to freeze zucchini. I cube mine, freeze it on cookie sheets until frozen, and then bag it. It's great for stir fries, soups, and pasta. For quick breads, I usually shred it and freeze it in 1/2 c portions. Don't peel it! From past squash gluts, I have a lot of different ways to prepare summer squash and zucchini. Here's a new recipe I tried out today. It's a keeper!

SUMMER SQUASH & RICE SALAD

1-2 tb olive oil
1/8-1/4 tsp red pepper flakes
5 c assorted diced summer squash
1 onion, chopped
2 cloves garlic, crushed
2 tsp cumin
1 tb olive oil
2 tb white or cider vinegar
2 c cooked rice, warm or cold
salt to taste

Heat olive oil in a large skillet. Add squash and onion; sprinkle in pepper flakes. Cook and stir for several minutes. Add garlic and cumin. Cook until squash is tender. Put rice in a large bowl. Pour in squash mixture; toss to mix. Mix olive oil and vinegar together. Pour over rice and vegetable mixture. Sprinkle with salt; mix well. Serve warm or chilled on lettuce leaves or plain. It's good warm, but will have even more flavor when chilled for several hours. Can be refrigerated for up to 3 days.

VARIATIONS: Add 1 can of drained and rinsed black or other beans. Crumble some feta or Mexican queso fresco cheese into salad. Use white or brown rice or substitute small pasta, couscous or other cooked grains. Substitute red wine or other vinegar.