2 Lbs.  Summer squash, cut in 1" chunks  (Costata Romanesco [striped zucchini] and Cousa types work especially well.)
Light cooking oil
1/4 cup lemon juice
3 garlic cloves
1/3 Tablespoon smoked paprika
1Tablespoon cumin powder
1/3 bunch cilantro, chopped fine
salt, to taste

Coat the summer squash pieces in oil and roast in a shallow layer in pyrex baking dishes at 425 for thirty minutes, or until squash is quite soft (stir once or twice during cooking).  Mash the roasted summer squash with a potato masher (or puree if you like a smoother texture).  Combine mashed squash with all other ingredients, chill, and serve with pita breads, diced lemon cucumbers and tomatoes, and yogurt or tahini sauce.
A farm classic.


1 lb. Potatoes, quartered and sliced ¼ inch thick
½  lb. Onions, medium diced
12 cloves whole, peeled, red garlic
1 lb. Tomatillos, medium diced
2 tsp. Minced jalapeno pepper
6 eggs, beaten well
¼ tsp. Salt
1 bundle cilantro, chopped

Tomatillos are a remarkably versatile vegetable once you are acquainted with them, adding a flavor which one would associate with a plant which grows in far-away, tropical climes.  In fact tomatillos are  vigorous and easy to grow in Western Oregon, much to our delight.  I prefer the more mature, yellower tomatillos.  Though some would say they are overripe, I love their sweetness added to the tangy note.
Line a 9 x 13’ baking pan (pyrex or corningware work better than metal) with a 3 Tablespoons of cooking oil.  Add sliced potatoes, chopped onions and tomatillos, and peeled garlic and toss with the oil.  Add a generous sprinkling of salt to the top and put in a preheated 425 oven.  After about 20 –25 minutes, add chopped jalapeno to the vegetables and stir so that everything browns evenly.  After ten minutes more, the tomatillos will have become quite liquidy; this is fine.  Remove the pan from the oven.  Mix the beaten eggs with salt and cilantro and pour this mixture over the top of the roasted vegetables.  Sprinkle the top with some smoked paprika if you are feeling especially festive.  Return the pan to the 425 oven for 25  minutes or until the eggs are set and the top is very lightly browned.  I promise that the garlic cloves sweeten and mellow tremendously with roasting and are not at all spicy (especially our Persephone red garlic), but if you’re not a big fan of garlic this recipe can certainly pass muster with less, or without garlic at all.