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sorption when steamed or stir-fried. The water-soluble vitamins C and the B-complex group suffer the greatest loss through mashing, pureeing and heat cookery.

The 22 pick-your-own farms listed in the VDACS Vegetable Guide offer some of the best quality vegetables available.

POSH SQUASH

Casserole

3 pounds yellow summer squash

V* cup soybean oil margarine, melted

1 onion, chopped finely

2/3 cup dry breadcrumbs

V4 teaspoon ground black pepper

2 eggs, lightly beaten

1 tablespoon sugar

1 teaspoon salt

Topping:

1/3 cup soybean oil margarine, melted

V* cup dry breadcrumbs

Casserole: Cut squash in 1-inch pieces. Place in large saucepan and cover with cold water. Bring to a boil and simmer until squash is tender when pierced with a fork, about 10 to 15 minutes. Drain thoroughly and mash with a potato masher. Add all remaining ingredients to the saucepan and mix well. Pour into a IV* quart casserole.

Topping: Drizzle margarine evenly over the top. Follow with breadcrumbs. Bake at 375 degrees for 50 to 60 minutes, until puffed and browned on top. i ■ i

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