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Recipes and Stories

19 August 2014: Summer Squash Soup

Summer Squash Soup with Sage and Thyme

Of all the produce of summer, nothing is as deeply entwined with memories of my childhood, mother, and grandmother, as yellow crookneck squash. Possibly one of the reasons that they stand out is because most of the things that came from my mother’s and grandfather’s gardens were cooked only one or, at best, two ways, but those sunny crooknecks knew no limits.  Read More 

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8 July 2014: Sautéed Summer Squash with Onions

Sauteed yellow crookneck squash is the very essence of a Southern summer

When we were home a couple of weeks ago, the summer squash vines in my mother’s garden were bright with yellow blossoms and the most precocious vine was sporting a single fat, sun-yellow crookneck. By the time we got back to Savannah, a bumper crop of yellow crooknecks was already coming in from local farmers. The sunny color and graceful swan necks of this vegetable are, for me, the very essence of summer. Read More 

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20 July 2012: Yellow Crooknecks

A still life of yellow crookneck squash, being made ready for the pan. Photography by John Carrington
Summer squash is in the air (and, where the drought hasn’t struck, overflowing in the garden). When fellow culinary historian Nancy Carter Crump mentioned them in a recent short essay, it inspired a look back to the four doyennes of Southern cookery, and turned up three different ways of getting the similar results from Mary Randolph, Lettice Bryan, and Annabella Hill: Read More 
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