So Long, Sweet Summer

I am unabashedly a winter person.

I love cold weather. Scarves. Hats. Wool coats lined with thinsulate. I love waking up on a crisp winter morning and freezing my fingers on the way to the car. I love seeing my breath when I walk outside and that rosy, tingly feeling that spreads all over my face when I get inside.

I love winter.

I also love fall. Yet despite the 20th-of-September date on my calendar, the weather outside is positively sticky. It makes me grumpy.

So I am officially declaring this the end of summer, at least on this little blog. I’m done. It’s time for pumpkin cupcakes and butternut squash soup and sweet potatoes and ohmyword cranberries. I adore cranberries.

And even if the weatherman doesn’t agree with me, this is my defiant cry: so long, sweet summer. It was lovely while it lasted, but it’s lasted much too long. If you keep this up, I’m moving as far north as I can (as long as we can still get Alabama football).

This week has brought a mountain of squash to my refrigerator … mostly winter (finally! my first butternut!), but still a few pesky yellow summery ones that as much as I love, I AM SO DONE WITH THEM. Thanks, but no thanks. They were nice in May. And June. And July. And August. But if I see ONE MORE YELLOW SQUASH I just might explode. Tonight, I suggested we feed them to our cat. It’s that intense.

So in my quest to BE RID OF THE YELLOW SQUASH, I decided to have one last summery meal. And it was oh-so-summery … the kind of meal you crave-like-crazy in December. It was delicious, in a tired kind of way. (Gosh we’re spoiled.)

But here it is, and with is I hope this chapter in our year is done. Because if I get one more yellow squash, I might poke someone with it.

Orzo with Summer Squash, Tomatoes, and Shrimp

It started like this and ended up like this:

-1.5 cups orzo

– 2 cloves garlic

– 3 tbsp butter

– 3 counts olive oil

– 10-12 large shrimp

– 4 summer squash (I used yellow and yellow zucchini), diced

– 2 diced roma tomatoes

– several hearty shakes of dried whole thyme, basil, and oregano

– salt & pepper

– lemon, zested and juiced

1. cook the orzo

2. melt the butter with the olive oil in a large skillet, add chopped garlic

3. poach the shrimp in the garlic-butter (this is very, very, very good)

4. remove the shrimp and set aside

5. add the squash to the garlic-butter skillet

6. sprinkle with herbs, salt, and pepper and cook through; add tomatoes near end

7. mix with orzo

8. stir in lemon zest and lemon juice

9. top with shrimp

Easy. Delicious. Summery. And we’re done. I hope. Please just let this be the end of the squash.


6 thoughts on “So Long, Sweet Summer

  1. Are you really out of summer squash? I made ratatouille last night, ate a whole squash for breakfast, and just made squash bread with three more. I have a double recipe’s worth of shredded in the freezer and 3 more whole ones in the fridge. And that is summer squash only. It will never end

    • I am wanting so desperately to be done with it. I’m defying reality. I still have some, I’m just SO READY TO BE DONE.

      I think I’m going to freeze some. It’s the only thing I can think to do at this point.

      How’s the squash bread? I’m intrigued.

  2. There’s squash in my CSA this week too … and I may just have to make that orzo recipe. I think Mark would like it šŸ™‚

    Also! Lissa … you ate a SQUASH for breakfast??? You must indeed be desperate … how on earth did you cook it to make it breakfast-y?

    • So I tried the orzo recipe with a few changes: I didn’t really want to pay $8 for a box of orzo, so I used whole grain rotinni instead. I also added some toasted pine nuts (and melted my plastic spoon ONTO my stainless steel pan in the process … major FAIL.) And I used heirloom tomatoes – I just wish I’d used more! It was quite yummy – especially the shrimp!!

      • Hahahaha … my toasted pine nuts burned! But it was supposed to have them! I bet it was tasty … I love the uniform texture of the orzo and diced squash, but I bet it worked with the rotini instead. But where in the world is orzo $8??? I paid $2 at Whole Foods for organic orzo.

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