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Sat May 28, 2011
New Orleans, LA – This is the time of year to relish the role of squash at farmers markets. Soon, when things get really hot, many squash plants lose the battle to survive armies of pests. In general, wet spring weather accelerates the decline. This year, drought conditions have been especially kind to squash crops. As a result, they are plentiful. However, if I had my druthers, I'd trade a box full of every kind of squash for Costata Romanesco. It looks like a zucchini in shape, except for the Costata's deep ridges and paler green color. The taste is exceptional. Strong overtones of almond makes the Romanesco squash ideal for stuffing with goat cheese, crushed pecans and bread crumbs. Bake for an hour and you're ready to enjoy this heirloom treat. For the Farmers Market Minute, this is Richard McCarthy.