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(Do) Try This at Home

Axel Gonzalez ’16 is an American Studies major concentrating in history. When he’s not in the classroom, he works as the Organic Farm Director at Ursinus. On these very cold Collegeville nights, he suggests keeping body and soul nourished by cooking with as many organic ingredients you can find.

“I chose American Studies for many reasons but perhaps the most important one being my belief that in order for me to live my life meaningfully and ethically, I need to learn as much as I can about the country I live in,” says Gonzalez, who is from Miami, Fla.

“Learning about the food system by working as the Organic Farm Director has been a perfect way for me to practice this principle of mine of learning about our culture, our history, and our way of doing things in order so that we could evaluate them and proceed in an ethical and just way,” he says. 

“Pollution, global warming, unhealthy and unjust working conditions, lack of access to safe and healthy food, I recognized that growing healthy food and teaching and helping others to do so is one way of beginning to tackle this problem.”

The reason I like this recipe is because throughout my time working at the Collegeville Farmers’ Market and interacting with other farmers and gardeners, I often find it that people have so much squash that they don’t know what to do with it. Cooking with homegrown and local ingredients is made that much easier: all you have to do is gather up some vegetables, sprinkle some olive oil onto a pan, and mix the vegetables in! They also don’t take very long – 20-25 minutes should do it! 

Yellow Squash and Potato Stir Fry

Ingredients:

  • Olive oil
  • 2-3 medium sized potatoes
  • 2 yellow summer squash
  • 1 whole yellow onion (could use half depending on how much you like onion)
  • 4 cloves garlic
  • 1 teaspoon cumin
  • 1 teaspoon red cayenne pepper
  • Salt and pepper to taste

Instructions:

Heat the olive oil on a pan while you boil water in another pot. Toss chopped potatoes into the pot with the boiling water and let them boil for 5-8 minutes. Put diced garlic in the frying pan and let it toast (until brown). Put onions in the pan and cook until brown. Toss chopped squash into pan and cover with a lid. When the potatoes are soft, mix them in with the rest of the stir fry and stir along with the salt, pepper, cumin, and cayenne. Cover and let cook for 10-15 minutes (depending on how cooked you like your squash) stirring frequently.