My husband was fortunate to room with Bob Crowley in college and they became great friends. Knowing Bob entitled you to visit him and his family on Stave Island, a small island off the coast of Maine in Casco Bay. After WWII, Bob's parents, Ann and Gordon bought some land on Stave and built a small cabin. Later, Bob would build his own cabin a short distance from his parents. The Crowley's were the only inhabitants on Stave, which you could only reach after an hour or so boat ride from the mainland, and they only lived there in the summer. There was no running water or electricity, but they had gas appliances and gas lights so it was always quite cozy. Food was never a problem - Stave island visitor etiquette demanded that you bring groceries to share (toilet paper, milk, bread and beer were always a must). In addition, there were abundant wild raspberries, the Crowley garden, all the mussels you could gather, fish and crab you could catch and the occasional lobster feed. Ann would always provide a veritable feast with whatever was on hand at the moment. We never went hungry, no matter how many showed up. One dish she often made was a sort of stir fry medley. She's slice up and saute what ever was on hand, onions, tomatoes, yellow squash , peppers and zucchini from the garden, maybe throw in a few left over string beans, carrots or broccoli from the night before and toss a little cheese (Velveta), salt and pepper on top for a little extra flavor. We loved it. Ann's Medley (this is my name, she didn't have a name for it) comes to mind when neighbors and friends share their garden abundance with us. With Kathy's gift from last Friday night still taking up space on the counter, I decided this would be the perfect side with the oven fried chicken and mashed potatoes I made for supper tonight. Making and eating it brought back memories!
Tonight's Version of Ann's Vegtable Medley:
- 1 T. Olive oil
- 1 lb baby yellow squash, quartered
- 2 cloves garden garlic, minced
- 1 onion. cut in half and sliced
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- eight ounce package of mushrooms, slices ( I had them in the fridge that needed to be used up)
- 4 oz. of sharp Cheddar cheese, shredded.
- Heat olive oil in skillet. Add onions, a squash. Saute until tender/crisp. Add garlic, tomatoes, mushrooms, tomatoes, and parsley. Cook, stirring frequently about 5 minutes.
- Turn off heat. Sprinkle cheese on top and cover for 3-4 minutes.
P.S. Bob Crowley was the winner of the TV show Survivor, in December 2008. He is to date, the oldest person to win.