Ah, Copley Square Farmers Market, the sunshine drenched berries and the basil permeating the air, the long beans, snap peas, sunflowers galore and all that summer squash! We stepped out of the kitchen with Toro chefs Josh Elliott and Darrell Boles to see what sort of bounty the farmers had in store.
It was at the Stillman’s Farm stand, a family owned farm in central Massachusetts that we hit the summer squash mother lode, and bought every pattypan squash they had left. These adorable, oddly shaped, round little squash measure about 2-3 inches across and contain a rich buttery flavor that is easily accessed since the skin stays soft enough not to need to peel, like a zucchini or yellow squash.
Farm to Toro
Come in and get the Grilled Pattypan Squash dish tonight!
This box of pattypan went from the market to the line, and came out as Grilled Pattypan Squash with chili tahini, cured lemon yogurt, grape must and toasted cous cous. Available tonight and until we run out.
Enjoy these flavorful gems at home in the recipe below, also on the menu at Toro today! As you saw above they can be placed right on the grill whole or in halves, they can be steamed, sautéed, roasted, or however else you fancy. Get creative and get to the farmers markets!
Summer Squash Caesar Salad
4 Summer squash (pattypan, zucchini or yellow squash)
2 heads Little Gem Lettuce
Half a loaf day old bread, crust removed
2 tablespoons olive oil
1 teaspoon Sumac
¼ cup Pecorino Romano, or Parmigiano
5 White anchovies
¼ cup Lemon juice
1 tablespoon dijon mustard
1 garlic clove
1 cup olive oil
1 cup grapeseed oil
Freshly ground pepper
Shave zucchini on a mandolin, if this isn’t a tool you have, get one. They are available at asian markets. Start slowly, and be very, very careful.
Tear lettuce and rinse in a bowl of ice water, this will help the lettuce keep crisp once dressed. Pat dry with paper towels.
Tear day old bread into rough 1-inch sized pieces. Bread should be on the drier side, and can be stale. Lightly pan fry the pieces in olive oil until crispy. Transfer to paper towels to drain off the oil. Toss with sumac. Salt to taste.
For the dressing, blend together anchovies, lemon juice, mustard and garlic in a blender. Pour the oils in slowly while the blender is running. Salt and pepper to taste.
Combine the squash and lettuce in a bowl and toss with dressing until coated but not drowning. Freshly grate the cheese over the top. Sprinkle the croutons and freshly ground pepper over the top and serve.