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.
It’s that time of year again where we’re up to our eyeballs in produce. So much… so, so much… So at the end of each week I’ll spend a day or so canning. But after three weeks of canning dill pickles, bread and butter pickles, Such and Such pickles, pickle this, pickle that, it gets old. And I don’t want to be eating the same flavored pickled cucumbers all winter long. That would be a long, boring winter. It’s time to shake things up a bit. We have stacks on stacks on stacks of zucchini and green beans this year so it’s their time to shine! Instead of going to regular dilly bean, spicy beans or whatever route, I decided to spice it up and make curry zucchini pickles and curry bush bean pickles. Curry, apple cider vinegar and turmeric make for a zesty Eastern flair pickle that would be perfect on a winter’s terrine or charcuterie board.
One thing we learned from our garden this year is that we planted waaaaay too many cherry tomatoes. It got to a point that if we needed to punish them, we sent them out to pick cherry tomatoes. Forget water boarding… come to cherry tomato hell. Ok, maybe it wasn’t that bad but it was very tedious and we were left with plenty of spare cherry tomatoes after our restaurant deliveries. What do we do with all of these suckers? You can’t really sauce them, we don’t have freezer space to freeze them but there is one more solution… to shrink ray them! Or, you know, dehydrate them. I really love sun-dried tomatoes but I don’t have the time (or the daylight) to do that, so the next best thing is to fake and bake. No tanning goggles necessary!
Sorry that we haven’t been posting lately, friends! But if you’ve been following us on facebook or instagram, you know that we’ve been super busy in the garden (Dave calls it “the field” so it sounds cooler but I just think it makes him sound like a Baba O’Reily lyric. 10 points for The Who reference). Right now we’re knee deep in peppers, cucumbers, zucchini and bush beans. Here’s a look around the garden, a.k.a. the field, show you what we have going on and what we’re doing with our harvest.
We had our very first harvest of the season last Saturday. We’re growing a dinosaur variety of kale and it’s coming up with a vengeance. Seriously, these kale leaves are as big as your head! We woke up early, early, early on Saturday morning to harvest and prep the kale before selling at the DeSoto Farmers Market. So we packed up our booth and headed over to the market to sell our kale, herb seedlings and fresh homemade beer bread.