Guest guest Posted June 28, 2008 Report Share Posted June 28, 2008 I have a question for you.... Bright and early this morning I got the chance to go to a local Farmer's Market. OOOhhhh, wow!!! The last time I went 2 years ago, it was a tiny market. Not anymore. I came home with home grown zucchini, yellow squash, and a white looking squash, candy onions, snow pea greens, garlic, and tomatoes... I'm really hungry and can't wait to make stir fry. Well, anyway, here's the problem. The family won't touch the squash and I guarantee it will go bad before I can eat it all. What can I do to preserve it for later? Canning isn't an option right now. But I have a very large freezer and I'm willing to use it. I also have a food dehydrator. If I put it in the freezer, I need to know what to do to it before I put it in. I will be putting everything in individual portions... Thanks in advance, Renee Wohlfarth rnwohlfarth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 28, 2008 Report Share Posted June 28, 2008 Your family won't touch the squash? How sad! How have they eaten it previously when they didn't like it? I have previously lightly (lightly!) sauteed squash slices with olive oil and fresh herbs and served it to squash haters who've gobbled it up. Apparently, some people have only eaten squash cooked mushy before, and while I like my squash a variety of ways, those people have told me it's a different beast when only cooked lightly. I also put summer squash half-moons into my tomato spaghetti squash sometimes. Anyway, to answer your question directly, when I have an overabundance of summer squash, sometimes I grate it (or put it in the food processor for it to shred it), measure it out into quantities that are called for in zucchini bread, and freeze it. When I'm ready to use it, I defrost it (on the counter or slowly in the microwave), at which point it is a gooey mess but still works perfectly in zucchini bread recipes. I really enjoy the very cinnamon-y, easy zucchini bread recipe in Sophie-Safe Cooking<http://sophiesafecooking.com/>, which is not a vegan cookbook but is free of the top 8 allergens. If you can tolerate gluten-free oats, the zucchini bread recipe from that cookbook would work well. (And yellow summer squash works for zucchini bread just as green squash does.) Sally http://aprovechar.danandsally.com On Sat, Jun 28, 2008 at 1:02 PM, Renee W. <rnwohlfarth wrote: > I have a question for you.... > > Bright and early this morning I got the chance to go to a local > Farmer's Market. OOOhhhh, wow!!! The last time I went 2 years ago, it > was a tiny market. Not anymore. > > I came home with home grown zucchini, yellow squash, and a white > looking squash, candy onions, snow pea greens, garlic, and tomatoes... > I'm really hungry and can't wait to make stir fry. > > Well, anyway, here's the problem. The family won't touch the squash and > I guarantee it will go bad before I can eat it all. What can I do to > preserve it for later? Canning isn't an option right now. But I have a > very large freezer and I'm willing to use it. I also have a food > dehydrator. If I put it in the freezer, I need to know what to do to it > before I put it in. I will be putting everything in individual > portions... > > Thanks in advance, > > Renee Wohlfarth > rnwohlfarth <rnwohlfarth%40gmail.com> > > -- " Pain throws your heart to the ground Love turns the whole thing around No, it won't all go the way it should But I know the heart of life is good " --john mayer Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 29, 2008 Report Share Posted June 29, 2008 Like berries; slice, quick freeze on a cookie sheet, and then transfer to freezer bags. Pam On Sat, Jun 28, 2008 at 11:02 AM, Renee W. <rnwohlfarth wrote: > I have a question for you.... > > Bright and early this morning I got the chance to go to a local > Farmer's Market. OOOhhhh, wow!!! The last time I went 2 years ago, it > was a tiny market. Not anymore. > > I came home with home grown zucchini, yellow squash, and a white > looking squash, candy onions, snow pea greens, garlic, and tomatoes... > I'm really hungry and can't wait to make stir fry. > > Well, anyway, here's the problem. The family won't touch the squash and > I guarantee it will go bad before I can eat it all. What can I do to > preserve it for later? Canning isn't an option right now. But I have a > very large freezer and I'm willing to use it. I also have a food > dehydrator. If I put it in the freezer, I need to know what to do to it > before I put it in. I will be putting everything in individual > portions... > > Thanks in advance, > > Renee Wohlfarth > rnwohlfarth > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.