A Taste of the Southwest

I used to think the word “zucchini” was fun to say until I learned its Spanish equivalent, “calabacitas.” The very sound of it (calla-ba-SEE-tas!) makes me want to grab my maracas and clench a rose between my teeth.
Although it literally translates to “little squash,” calabacitas is mostly used to describe a traditional Southwestern vegetable mélange starringnone other than the humble squash, with other seasonal veggies like corn and peppers featured in supporting roles.A sure-fire hit.

This month Francophiles may be consumed with making ratatouille, that classic ode to late summer, but quick-cooking calabacitas also deserves a place in yourCalifornia kitchen.
Over the past few months I’ve taught a series of cooking classes for kids around the country, and I must say I’ve converted a significant number of young veggie-phobes with this simple dish. The appeal may begin tentatively with its lyrical name, but the uncomplicated, fresh taste of summer always seals the deal.

September is a glorious month at the farmers’ market, with plenty to stir the senses. There are great deals on end-of-season vegetables and fruits at the peak of perfection—a veritable double-feature with a bonus sneak-preview of fall’s coming attractions.

• This is a great all-round veggie/side dish, but don’t overlook its potential as a filling for quesadillas or omelets—all by itself, or paired with your favorite cheese.Monterey jack (with or without hot peppers), queso fresco, and California goat cheese are all good choices.
• Some cooks add a smattering of diced tomatoes, minced garlic, ground cumin, chopped oregano, or a squeeze of fresh lime juice to the mix.
• To transform calabacitas into a more substantial meal, stir in cooked black beans, rice, or bite-size bits of grilled chicken, beef, or pork. Serve with a big green salad, a bowl of homemade salsa, and a stack of warm tortillas.
• If you feel the urge to garnish, coarsely chopped cilantro and/or green onions should do the trick.

Plain or fancy, calabacitas is always muy bueno.

Calabacitas

• 2 ears fresh corn, husks and silk discarded
• 2 zucchini, sliced
• 2 yellow crookneck or other summer squash, sliced
• 1 red bell pepper, seeded and cut into 1/2-inch squares
• 1 poblano* or Anaheim chile pepper, seeded and cut into 1/2-inch squares
• 2 tablespoons California olive oil
• 1 small onion, chopped
• Salt and freshly ground pepper

1. Cut off the stem end from one ear of corn. Hold it upright, stem-end firmly planted in the bottom of a large bowl or on a rimmed baking sheet. Use a large sharp knife to cut downward all around the cob to remove the kernels; then repeat the process, this time pressing the dull side of the knife downward around the cob to release its milky juices. (The bowl will capture any flying kernels, and contain the juices.) Discard the cob and repeat with the remaining ear of corn.
2. In a large bowl, combine the corn and its juices, the zucchini, yellow squash, bell pepper, and chile pepper. Toss gently to mix.
3. Warm a wok or large skillet over medium heat. Drizzle in 1 tablespoon of the oil, swirling the pan to coat. Add the onion and cook, stirring occasionally, until softened but not browned, 5 to 7 minutes. Transfer the onion to a large serving bowl and keep warm.
4. Increase the heat to medium-high and drizzle in the remaining 1 tablespoon of oil. Working in batches as needed, add thevegetable mixture and cook without crowding, stirring and tossing, 3 to 5 minutes, or until crisp-tender. Seasonlightly with salt and pepper and add to the cooked onions. Repeat cooking the remaining vegetables in the same manner. Gently toss all the cooked vegetables with the onion and serve at once. Makes 4 to 6 servings.

*Poblano chiles are sometimes called pasilla chiles
The Danville Certified Farmers’ Market, located at Railroad and Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM, or visit their web site at www.pcfma.com.

Calling all Cooks!
Looking to jazz up your recipe repertoire for the holidays? Check out Peggy Fallon’s “Elegant Holiday Appetizers” class at Draeger’s Blackhawk store Wednesday evening, October 26. For registration information, go to www.draegerscookingschool.com or call 1-800-642-9463.