squash and zucchini

Well.. now that you've got all this squash and zucchini... what are you going to do with it?  

I announced on Sunday that I had "put up" all the zucchini that I was going to put up for the winter.  Meaning that we would either have to eat or share the rest until the plant begin to go the other way.  Our zucchini has been producing like crazy.  Our squash on the other hand is just beginning.  I only had three crooked neck squash plant come up out of a dozen but the lemon squash (free seeds came with an order) plants all came up.  They are much smaller, about 4 slices per squash, but I am enjoying them and boy they are really starting to make.  

I have begun to recollect recipes that I had found over the winter and am making a mental note to have a special place in which to store "summer recipes" so I can find them once the garden is booming.  I remembered a couple of good ones that we have tried in the last few days.  Nothing like using what you've got while you've got it!  

Also, my method of freezing zucchini and squash to have for minestrone soup and chicken tortilla soup is simple.  Just chunk or cube cut your vegetables, sprinkle with salt, and place in the middle of a pre-ripped piece of heavy duty aluminum foil.  Bring up end to end and make a pouch, folding and pinching the sides to close.  Then place pouches in a freezer gallon size bag that you label and freeze.  Pretty simple.  It hasn't killed us yet.

Giggle Box Garden

Giggle Box garden update!  Well folks, our little garden at the day care is growing!  The corn has tousled, squash and zucchini are coming in, and the watermelon vines are out of control!  No sign of watermelons as of yet, but we haven't gone is and searched real hard either.  We do know our zinnias are getting covered up by the vines and our poor marigolds are sight unseen for all the tomato vines!  We planted Black Cherry tomatoes that we grew from seed and they do tend to vine also. 

We eat squash and zucchini for lunch that we bake in the oven.  It is so easy and oh so good!  Soon we will be able to try out the corn and tomatoes too! 

 Still more squash to come!

Thanks for the pollination little bee!

 The tops of the corn look so whimsy blowing in the wind.

 Corn silks.

 Zinnias peeking through the watermelon vines.

The whole garden.  Just our size!

Grilled Summer Squash

In our household there's just nothing like the smell of squash, picked from our garden, frying in a pan.  Dipped in milk then breaded, simply in flour, with a teeny dash of salt and pepper is how we like them.

Until today...

I do have to say that I am a bigger fan than Shaun of the recipe I am about to share.  He is a generalist and likes to stick with what works most of the time.  Although he will try anything and I mean anything that I cook.  He always say "Mmmm that's the best I have ever tasted!"  He's goood. 

It is July 25th and we are just a smidgen over run with yellow, crooked neck squash right now.  I, for one, am just not happy with freezing squash.  Last year I even breaded and froze it with high hopes that were disappointed this past winter when all the breading stuck to the freezer foil.  I don't want to be let down again so I am trying my best to use what we've got.  Nuff said... here's the recipe!

Grilled Summer Squash

3-4 medium sized squash
olive oil
sea salt
pepper
butt rub... that's right.. Butt Rub (if you don't got it... get it!)

Slice both ends off each squash.  Half the body of the squash.  Brush olive oil on each flat side of the squash.  Sprinkle sea salt, pepper and butt rub on to each piece.  Place on the grill at the same time your steaks and corn (or whatev) are cooking with the skin side down.  After about ten minutes turn the squash over to have the flat side down.  Cook about ten more minutes and remove to a plate.

See.. that was easy!  dang they were good too.  Like I said I like them better than Shaun did.  He ate skin and all.  I kindof ate mine like watermelon and just ate the inside leaving the skin on my plate.  A great addition to our lovely summer meal tonight. 

Fried Southern Squash

They're coming in! The squash plants in our garden are starting to produce squash like nobody's business! Are boy are they gooood. Last week Shaun and I picked the first two squash from our garden. They were in the frying pan within thirty minutes! Although I froze squash to use all winter long we have been out for a couple of months. At the same time, if you're a squash lover, nothing can beat the taste of a freshly picked yellow beauty.

Here's my recipe for fried squash. It is based on just two squash because that's enough for a side dish for me and my hubby.

Southern Fried Squash

2 Squash
1 egg
2 tablespoons milk
1/2 cup all purpose flour
1/2 Tablespoon Butt Rub or whatever seasoning you prefer.. or not
salt and pepper to taste
1/4 cups Canola Oil
1 Tablespoon butter

This is in the order of the process here. Slice squash, cutting off the two ends, into about 1/4 inch thick slices or a tad smaller. In a small bowl whisk egg and milk together. In another bowl blend flour, and seasonings together with a fork. Heat canola oil in a skillet on medium high heat.. that's about a six on my dial. Dip each slice into the egg/milk mixture then into the flour mixture flipping it in the flour several times to coat well. Sit each slice on a plate. Do this whilst your oil is heating up.
Test your oil for readiness by adding the butter to it. It should sizzle and melt pretty quick when ready. Place about seven slices of battered squash into the pan. You should be able to see the edge of the bottom beginning to brown slightly. When you do, carefully stick a fork in the edge and turn each one over to brown the other side. When both sides are lightly browned to perfection remove them to a paper towel covered plate. Continue with the rest of the squash.

I also bread okra this same way. Okras tend to pop more in the frying pan so turn the heat down. And also turn it down if it starts to smoke or brown too quickly.

It's golden goodness on a plate folks and a sure sign that summer is here!
P.S. If you've never heard of Butt Rub.. now you have. My family usually picks it up in Florida but I believe it's readliy available in Tennessee somewhere. www.buttrub.com

Zucchini Casserole

Good morning all. I am starting my blog with a good recipe that I made with fresh zucchini and squash from our garden. I served it in a lovely Pyrex that I bought at Trash to Treasures this year in Crossplains, TN.

Here's what I used:

1 large zucchini

4 small squash (cause Shaun says they are better small)

1 small onion

squirt butter

salt & pepper

shredded cheddar

chopped pecans

Here what to do:

Spray inside of baking dish with cooking spray. Layer zucchini, squash and onion spraying lightly with butter and sprinkling salt and pepper between layers. Top with a handful or so of cheese and toss chopped pecans on top. Bake at 350 for 35 minutes. Yumm!!!!

We also had chicken breast soaked in italian dressing and grilled. I topped the chicken with tomato bruschetta that I bought at Sam's last week that is one of my new favorites. I cannot stop eating this stuff. I am a die hard tomato lover and want a recipe to can tomato bruschetta! Please advise is you have one. Back to supper.. we also had dirty rice which was almost too spicy for this meal.