Here are two yellow squash recipes and one tomato recipe from the Pioneer Valley Growers Association at the web address below:  There are other fruit and vegetable recipes and text           information as well.

http://www.pvga.net/productpages/pvga_squashsummer.html

LEMON SUMMER SQUASH
1 lb. summer squash
1 Tbsp. walnut oil [or other favorite oil]
1 clove garlic - minced
1 dried rosemary - crumbled [exact measurement not given, might be 1 teaspoon]
2 Tbsp. fresh lemon juice

Slice squash in 1/4" rounds. Heat oil in a non-stick skillet and cook garlic for 1 minute. Add squash and cook, stirring gently.  (about 4 minutes) Stir in remaining ingredients and heat through. 

WHIPPED SUMMER SQUASH
3 cups summer squash
1/4 cup evaporated milk
2 tsp. butter

Peel and cut squash into small pieces. Place in a saucepan with small amount of water. Bring to a boil. Reduce heat and simmer until squash is crisp-tender. Drain. Beat squash with a rotary       beater. Add evaporated milk and butter. Beat until light and fluffy. Add salt and pepper to taste.

  CORN AND TOMATO POLENTA
1 quart water
1/4 tsp. salt
1 cup yellow cornmeal
1/2 cup tomato sauce
1 tsp. dried leaf oregano
1/2-cup whole-kernel corn, drained
1/2 tsp. hot pepper flakes, crushed

In a heavy 3-quart saucepan, bring water and salt to boil. Slowly pour cornmeal into saucepan so that water does not stop boiling.  Stir to keep smooth. Reduce heat and simmer 20 to 25 minutes, stirring often until mixture is stiff. In a small sauce pan, heat tomato sauce, oregano, corn, hot pepper flakes, and pepper [?].  When cornmeal is stiff, put half into a serving dish and top with half the sauce. Repeat with the rest of the corn meal and sauce.  Let rest for 5-10 minutes. Cut in squares and serve.

Here is an easy recipe from the Hi Arbor cookbook "Take This Veggie and Stuff It" [see information about the cookbook below].  You don't have to hollow out the tomatoes.  Just cut them in half, put the cheese spread on the flat part with bread crumbs and broil.

BROILED PARMESAN TOMATOES     Serves 4 to 8
3 heaping tbsp coarsely grated Parmesan cheese
3 tbsp scallions, both white and green parts, chopped
2 tbsp minced Italian flatleaf parsley
3 tbsp mayonnaise
4 small ripe tomatoes
salt and freshly ground black pepper to taste
2 tbsp Italian bread crumbs

COMBINE cheese, scallions, parsley, and mayonnaise.
REMOVE the stem and CUT tomatoes in half, crosswise.
PLACE tomatoes on a greased cookie sheet, skin side down.
SEASON with salt and pepper to taste.
SPOON on cheese mixture and SPREAD evenly.
SPRINKLE top with bread crumbs.
BROIL tomatoes on high heat about 4 inches from heat until cheese starts to brown. Be careful not to overcook.

Here is a recipe I came up with using the wonderful cherry tomatoes I was given.

BUTTER BEANS AND CHERRY TOMATOES   Serves 2
1 15.25 ounce can butter beans, drained and rinsed.
1 tsp oil
1/4 cup onion, chopped
1 carrot, sliced
1 potato, peeled and cubed
1 clove garlic chopped
12 cherry tomatoes, halved
1/2 tsp thyme
salt and pepper to taste 
enough water to cook carrot and potato

Sauté' onion in oil a few minutes then add the carrot and potato.  Sauté' awhile longer and coat vegetables with oil then add enough water to cook carrot and potato. Cover and simmer 10- 15 minutes. Add garlic, tomatoes and seasoning then the butter beans. Bring to a boil then cover and let simmer 5 minutes.

FOOD AND HEALING:
Recently I was reminded of a book I bought twenty years ago.  Awhile back I mentioned it in this newsletter, but want to mention  it again.  Ms.Colbin has a straight forward and easy to understand way of saying what she wants to say about food and healing.  I hope you'll check out what she has to offer at the web address below.

http://www.foodandhealing.com/
"Food and Healing" by Annemarie Colbin, paperback,          
(c) 1986, $9.72, amazon.com

Hi Arbor Cookbook

"Take This Veggie And Stuff It" has recipes for stuffing 21  vegetables from artichokes to zucchini, and if you don't know how to stuff an artichoke, the book explains. There are 87 recipes, some of which have seafood but most are vegetarian.  Substitutions, measurements and equivalents are listed.  Herbs and seasonings are defined and there is a glossary of cooking terms in addition to a list of how much of a fresh spice is needed versus the same spice in a dry form.

"Take This Veggie And Stuff It" costs $12.50 per copy plus $2.50 for shipping and handling, and it can be ordered from Hi Arbor, Inc.; P. O. Box 265; Oceanville, NJ 08231. Or from http://www.hiarbor.org/

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