Calabacitas with Herbed Creme Fraiche recipe

There’s a saying in many rural areas throughout the U.S.: never leave car windows down during gardening season or you might drive away with a back seat full of zucchini squash!

In preparation for the summer squash abundance, we’re posting a recipe for Calabacitas… shared by Sloat’s senior horticulturist, Katy Thompson.

Calabacitas

• 3 medium summer squash (zucchini, crookneck, patty pan, etc), cubed
• 1 chopped onion
• 2 fresh roasted chiles (or 1 small can prepared Anaheim green chile)
• 1 TB olive oil
• Salt and coarse ground black pepper, to taste
• 1 cup shredded cheese, optional
• Herbed creme fraiche (or sour cream) – see recipe below

Saute onion in olive oil until translucent. Add squash and continue cooking until browned. Add chiles and cheese. Stir until cheese is melted. Add salt and pepper to taste. Garnish with herbed creme fraiche or sour cream.

Roasting chiles: if you have a gas range, you are in luck! Place fresh chiles directly on the range burners and turn constantly until blackened. Your house will smell like New Mexico! You can also char the chile on the barbeque. Place roasted chiles in a plastic bag and allow them to steam. When cool, they peel oh so easily!

Herbed Creme Fraiche

• 1/2 bunch cilantro
• Small bunch chives

Mince herbs together or put in a food processor. Stir into sour cream or creme fraiche.

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