If you’re anything like us, you may have over-planted summer squash. And that means that, also like us, you have summer squash coming out the yang right now. It’s the summer squash-pocolypse. We may be sick of it now but come winter, we’ll be begging for a taste of summer. Squash and zucchini can be so easily preserved in a number of ways besides just zucchini bread. I mean, zucchini bread is delicious but c’mon… who needs 20 loaves of that in their freezer? Maybe your grandma. Like, if she was storing up for the winter church bazaar or something. Variety is the spice of life, grandma! Here’s three ways to preserve your summer squash and at the same time give you lots of different meal options throughout the rest of the year.
A few weeks ago I professed my love of persimmons and made homemade persimmon vinegar and vodka infusions. Well, since then I’ve been saving up all the persimmons that I’ve harvested and put them in the freezer. This past weekend, I defrosted them to find a gooey, sticky glob of persimmon mess. But that’s not a bad thing, in fact it’s perfect for making persimmon purÃ©e, the basis of basically all persimmon based recipes. Muffins, cupcakes, jam, butter and homemade persimmon ice cream!