This summer has been unusual here in Oklahoma. We have had so much rain that most of the state is no longer in a drought status. Yea rain!! My ponds are full and I am seeing blue herons and white egrets on the ponds almost everyday. In the garden yard long beans and red Chinese noodle beans are still producing. I am getting small zucchinis, tomatoes, a nice amount of jalapeños and some mild salsa peppers. So far I have been able to use everything I harvest. My friend also gave me some summer squash, okra, and cucumbers. Last night’s dinner was a veggie night. It was a simple throw together dish that paid homage to the summer harvest.

1 small Red Onion, thin sliced
2 medium size Yellow Summer Squash, thin sliced
3 small Zucchini, thin sliced
Extra Virgin Olive Oil (EVOO)
Unsalted Butter
Garlic Powder to taste
Sea Salt and Pepper to taste

Heat a cast iron skillet or other sauté pan over medium high heat. Add EVOO and butter. Place onions in the skillet and sauté for about 3 minutes. When onions are tender add the squash and zucchini. Cook until the yellow squash is translucent, stirring occasionally. Season with garlic powder. If desired you can brown the squash. Either way tastes great. Season to taste with salt and pepper.