Between my local CSA and our garden I am getting about 10 squashes – zucchini, yellow summer squash, patty pan, spaghetti squash – a week coming into my kitchen! What to do with it all?!
Squash soup, stuffed squash, baked squash, fried squash, squash fritters, squash bread, squash spread, squash relish, squash in salads, in stir fries, in pasta sauce, in omelets…every day, for weeks now…My family is very tolerant and my freezer is full! And I will probably get 10 more squash next week!
Here’s how I cook squash
Squash Soup
one medium onion or leek
one large potato
6 cups vegetable stock
marjoram and salt to taste
lots of squash
Sautee one onion or leek in some butter and oil. Add squash chunks, marjoram and salt.
[I make this with zucchini or patty pan or a combination. Patty pan squash makes a nice thick soup when pureed so I leave out the potato.]
Add stock and simmer until the squash is soft. Puree.
Squash Fritters
(adapted from “The Victory Garden Cookbook” by Marian Morash)
2 eggs
2 C grated zucchini or yellow squash
1/4 c flour
1 T melted butter
salt and pepper to taste
3/4 t dried mint
2 T finely crumbled feta cheese
Beat eggs and combine with remaining ingredients/Spoon 3-4T of mixture per fritter into hot oil and fry on both sides until browned and crisp.
Makes 6-8 fritters.
Zucchini Bread
(adapted from “The Victory Garden Cookbook” by Marian Morash)
3 c flour (combination of white, whole wheat and spelt)
1 t baking soda
1 t baking powder
1 t salt
2 t cinnamon
1/2 t nutmeg or ground cloves, or both
3 eggs
1 – 1 2/3 c sugar (I use 1 cup, half brown)
3/4 c vegetable oil
1 t vanilla or 1 packet vanilla sugar
2 c grated zucchini
raisins and nuts, optional (I use dried cranberries or chocolate chips)
Beat eggs, sugars and oil. Add spices and vanilla. Mix well. Add in dry ingredients. The batter is very stiff. Add grated zucchini and any other add-ins you wish. Bake 50-60 minutes at 350F in greased and floured loaf pans, or 25 minutes in muffin tins. Makes 2 loaves or 2 dozen muffins.
Zuchini Spread
thanks to Allison for pointing me to this recipe from “the kitchn”
Sauteed Zucchini and Onions
1 or two onions thinly sliced into rings
a medium zucchini thinly sliced into rounds
butter and oil
salt and pepper
cheese to melt on top
Sautee onion and zucchini until onion is translucent and zucchini is softened. You don’t want mush, but you don’t want crispy either. Season with salt and pepper. Melt cheese on top.
Here’s how I preserve squash
Freezing: Squash don’t freeze well, but you can freeze the bread, the spread and the soup. I also tried freezing one cup portions of shredded zucchini for use in making zucchini bread later in the year.
Zucchini Relish
(from “Food in Jars” by Marisa McClellan)
6 cups copped green bell peppers (about 8 whole peppers)
6 cups grated zucchini
2 1/2 cups grated onions
4 cups apple cider vinegar, divided
2 cups sugar
salt to taste
2 T mustard seeds
1 t celery seed
1/2 t red pepper flakes
Combine vegies in pot. Stir in 2 c vinegar and simmer about 30 minutes until veggies have cooked sown. Drain and return veggies to pot. Add remaining 2 cups vinegar and the rest of the sugar nd spices. Simmer 5 minutes. Pour into hot jars and process 10 minutes. Let sit in the pot 5 minutes before removing to prevent bubbling over from a swift change in temperature. Makes 5x 500 mL jars.
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