For the past week I’ve been helping Engel Farms from Fredericksburg, Texas, sell their produce at farmers markets around Austin. In addition to getting some cash in my pockets, I also get to bring home some lovely produce, including golden zucchini, tomatoes, peaches, blackberries and whatever else is fresh from the farm.
Today I decided the squash and zucchini had a few days left in it, so I cooked it the way my mom always does. With a little olive oil in a pan, you add the sliced squash, zucchini and onion and saute it until you get it to your favorite texture. I like mine a little softer, but golden on each side. Sprinkle salt and pepper to your liking.
I also have some French bread I’m trying to eat by the weekend, so I sliced it up, added a dab of butter to each piece (OK, a huge slather, really) and then toasted it in the toaster oven. When it came out, I added the sauteed veggies, and, presto—what I’ve deemed Farmers Market sandwich was born. It was so delicious I almost forewent peaches and ice cream. (I said almost!)