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Post by backwoodsman on Jul 12, 2010 1:13:15 GMT -5
Summer squash(yellows) really started coming on last few days. Any ideas besides baked, fried or relish(unless you know a good recipe for those 3? Im open to new ideas) on how to use them? Fried squash and wilted lettuce on the menu tomorrow.
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Post by Sunshine on Jul 12, 2010 8:11:35 GMT -5
you ever freeze them? i love to slice em length wise(obviously the straight neck ones are better), bout 1/4 inch thick and freeze em for frying in the winter.
i blanch em for 2 minutes and let em cool them freeze em.
theyre really good on a winter day.
i love em.
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Post by ohiowolverine on Jul 12, 2010 10:40:52 GMT -5
I love to wrap them in aluminum foil or an aluminum foil pan, with salt,pepper, real butter,and garlic and onions. Place on the warmer in the grill and when you squeeze them and they are soft, the're done. I do the same with green beans, onions(whole), potatoes and just about every vegetable.
I like what sunshine said about freezeing them, gotta do that. They would be great in the winter as she said.
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Post by backwoodsman on Jul 26, 2010 1:22:12 GMT -5
We skin them and freeze them for stirfry. We fry them battered up about 3/4 on a side too like we do mushrooms and freeze them in layers of wax paper(green maters are great this way too). I'll have to try that recipe Ohio, ty. Never tried slicing them into halves and freezing them Sunshine. Thats quicker then our way so I'll have to try that too. Thanks
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Post by Sunshine on Jul 28, 2010 15:47:29 GMT -5
not into halves. slice them about a quarter inch thick. blanche em then freeze em in a baggie.
roll em in flour with bout the same amount of cornmeal and fry em till golden brown.
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Post by backwoodsman on Jul 28, 2010 23:30:27 GMT -5
Oh into quarter shaped pieces? Thanks. We been eating fried squash almost everyday, awesome eating. Gonna mix zuchinni with it over the weekend and make some relish.
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Post by Sunshine on Jul 29, 2010 8:19:18 GMT -5
you twit.. not quarter shaped pieces....quarter inch thick slices...lol ;D
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Post by backwoodsman on Jul 31, 2010 1:15:01 GMT -5
Quarter shaped as in cut across the squash and 1/4" thick? This is starting to feel like a Laurel and Hardy routine! Who's on first?
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Post by backwoodsman on Jul 31, 2010 1:16:32 GMT -5
1/4" thick slices long ways "with" the squash right? Just reread all the postings.
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Post by Sunshine on Jul 31, 2010 12:35:47 GMT -5
yep. theyre really good in the winter.
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Post by backwoodsman on Aug 2, 2010 12:12:43 GMT -5
Frying some up for supper tonight but I'll have to freeze some too. Counters covered in summer squash and zuchinni.
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Post by Sunshine on Aug 3, 2010 15:33:22 GMT -5
youre lucky. mine didnt set on well at all. loads of bloom but no squash..or gourds for that matter.
i think i planted them under the wrong sign.
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Post by Sunshine on Aug 4, 2010 9:31:55 GMT -5
howd they turn out?
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Post by backwoodsman on Aug 6, 2010 0:57:29 GMT -5
Great, thanks, ate them at supper tonight too. I'd ate them blooms you grew;). We started freezing squash Tuesday. We froze some chopped for stirfry, some sliced across and fried 3/4 each side and I did some long ways like you suggested Sunshine. I went ahead and battered and fried them 3/4 so come fall/winter they'll be easier and quicker to do. Your way was quickest by far.
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Post by Sunshine on Aug 6, 2010 8:04:23 GMT -5
let me know how they turn out already fried when ya go to eat some this winter, ok? ive always wondered if theyd turn out or be soggy.
my cousin slices em like i do then rolls em in flour freezes em on a cookie sheet then puts em in the freezer in bags then she just fries em up come winter.
looks to me like the flourd just come off unless you dip em in egg or something first?
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Post by backwoodsman on Aug 6, 2010 19:41:19 GMT -5
Yeah we mix one egg with 1 cup milk and just refill it as needed as were preparing them.
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