adapted from Brodhead CSA member Kelly Gratz
Juliene 2 lbs. summer squash lengthwise in strips. Toss with 2 tsp salt and let sit 1 hour. Drain and dry. Heat ½ cup bacon grease with crispy bits of bacon in frying pan. Add ¼ cup garlic crushed and summer squash. Sauté, stirring. Cook to aldente 4 to 5 minutes. Toss in ¼ cup chopped basil and ½ cup chopped walnuts. Cook 2 minutes longer. Done! Eat! Enjoy!