I decided to go ahead and use some of what I picked. I haven't fried squash in forever, but this seemed like the perfect time. If you have never tried it, you really should.
Cut the squash nice and thin. You want it to fry up brown and crisp, not soggy.
Add salt and pepper to some yellow cornmeal (I use Aunt Jemima's), and coat the sliced squash with the mixture.
Have your oil very hot, but not smoking. We're not talking deep-fry here, so don't waste a lot of oil. Once upon a time, I used Crisco shortening, but now I usually use canola oil for something like this. Of course, as luck would have it, all I had was olive oil, so I used that. Did a great job! Fry the squash a few slices at a time and turn it over as it browns. It'll get too brown very quickly, so don't leave it unattended.
As you take each batch from the skillet, drain it on paper towels. If you don't eat it as quickly as it gets done, it'll be great with supper!
I sliced up the cucumber, mixed it with some thinly-sliced onions, salted them down, and let them sit in the refrigerator for a while. When you're ready to eat them, just drain off the brine (don't rinse), and serve them. There's actually a recipe for a syrup to pour over these, but you have to remember to make them a day ahead of time, blah, blah, blah. And we really prefer them without it. But if you want to try it, here it is...
Cucumbers & Onions
6 cucumbers, sliced
1 c. onions, sliced
1 T. salt
Combine and let stand 2 hours. Pour off brine.
1-1/2 c. sugar
1 c. vinegar
Bring to boil, let cool. Pour over cucumbers and onions after brine is poured off. Refrigerate overnight.
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