A happenstance run-in with my friend Taz who was carrying a big bag of yellow squash he had grown in his garden. After lamenting how the squash bugs decimated the local crop, he generously handed over the bag with a big hug, saying, “enjoy” He also sent me a great recipe for squash fritters which I had to alter slightly, adding diced jalepeno’s for a bit of heat and a little fresh goat cheese, which also helped with the binding. Drizzled with a homemade pesto yogurt dressing, they were perfect with the kale, leek (Sycamore Bend farms) and toasted walnut salad in a lemon vinaigrette.
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