Today I had the pleasure of picking up our CSA bag from Wenninghoff’s. While I was there I had fun taking pictures of the beautiful produce and even got to take a tour of the hen house with Amy Wenninghoff . There were chickens laying eggs, a cute baby chick and an interesting rooster perusing around the house.
This week we were given sweet corn, yellow squash (see recipe below), white onions, peach salsa, and a huge cantaloupe. It was honestly the best cantaloupe I’ve even eaten and both of my kids ate it, even the picky one!
These snap shots only show a handful of all the produce grown and sold at the Wenninghoff’s Farm.
Summer Squash Casserole
|4 cups sliced yellow squash||2 Tablespoons butter|
|½ cup chopped onion||1 teaspoon black pepper|
|35 buttery round crackers, crushed||1 teaspoon salt|
|1 cup shredded cheddar cheese||¼ cup butter, melted|
|2 eggs, beaten||¾ cup milk|
- Preheat oven to 400°F
- Place squash and onion in a large skillet over medium heat. Pour in small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
- In a medium bowl, mix together cracker, crushed and cheese. Stir in half of the cracker mixture into the cooked squash and onion
- In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in ¼ cup melted butter, and
- add salt and pepper
- Spread onto a 9×13 inch baking dish. Sprinkle with remaining crackers, crushed and dot with tablespoons butter.
- Bake in preheated oven for 25 minutes or until lightly browned.
Top it off with dessert, they sell locally made Big Mama’s Sweet Potato Ice Cream and homemade pies. Yum, all foods fit!