This Week In The Kitchen
The week started with another double canner load full of summer squash on Sunday. With the rains we received and the warming temperatures, the squash have been producing more than enough for eating and preserving.
We’ve been eating a simple stir-fry most days of squash, onions, garlic, green beans, and collards all from the garden. I really think vegetables are underrated. Maybe it’s because we live in a culture where you can buy most things year round but I bet those many years before grocery stores (did you know they’ve only been around for about 100 years?) saw folks really appreciating whatever vegetables they could grow since there were times when they simply couldn’t grow any. All of that is to say that I am really thankful for the provisions of greens and other vegetables the Lord has given us this season.
I also harvested a couple of the Armenian Yard-Long Cucumbers but perhaps a little early, as you might be able to tell. The seeds weren’t even fully formed yet which tells me these 10-12″ cucumbers need time to get even bigger… so we’ll wait. But these two made a great salad with some green onions from the garden and apple cider vinegar – and they are the first cukes we’ve grown in Texas!
And, of course, for perspective I thought I’d share that last photo since it is what the dirty dish counter looks like on most days. I’m making my way through that this morning, along with the mounds of dirty laundry after a week of most of us fighting off something or other.
But Joshie and I managed to sneak out to the garden for another bowl of squash so guess what’s for dinner…
Doesn’t the summer squash get super mushy when canning? I know it has to be pressure canned and it seems like it would be obliterated in the process. Let me know; I am curious!
Lisa,
Yes, summer squash does soften up quite a bit during canning. We really like it mixed into stews, soups, and hashes, however, so the texture isn’t an issue at all.
Also curious what you do with the canned squash and how you use it? I have grown Armenian Yardlong cucumbers before and was amazed by there production! We are growing traditional pickling varieties for cold brine pickles and for fresh eating (or sliced pickles) Suyo Long cucumbers are my current favorite they are a lot like the fancy English cucumbers you find in the store but they ar so easy growing and prolific. We are in Texas near the coast and find that I only get summer squash for a short time before the Squash vine borers come out. Trying to grow more moschatas since they are resistant to them. Do you have any issues with them? I always have enjoy your posts and photos.
I meant how you preserve the squash and how do you them cook with it?
Sarah – Let me know if my answer to your other comment is what you are asking. If not, go ahead and clarify and I’ll see if I can answer.
Thanks!
Shannon
Hi Sarah!
Once canned, we use it primarily in soups, stews, and hashes. We’re not really a huge “side dish” family so don’t often serve it as such, especially since the squash does soften quite a bit during canning.
I’ll have to look into those Suyo Long cucumbers. Thanks for the recommendation!
Well, I’m not exactly sure what the squash vine borers look like but generally we do start to lose production in July when the combination of drought and some sort of bug seem to take the plants down. We got them in early this year, though, and have been harvesting regularly for 5-6 weeks now so no complaints from us. 🙂
I love summer squash. I usually ferment it, like pickles, unless we eat it fresh. Maybe I’ll try canning some for soups this year. I also like to shred and freeze it for adding to baked goods.
I am overran with squash, cucumbers, beans, and beets. For the last two weeks, I’ve pickled, canned, fermented, and frozen all that we aren’t eating. When I made my garden rounds this morning, I noticed the purple hulls and okra are about ready. I still be doing green beans and tomatoes all this week and probably next.
Last night, I froze four trays of squash. I slice some and others I just cut down the middle. During the winter, it’s nice to take those halves and bake in the oven with a little cheese on the top. I also freeze okra but my favorite is pickled okra. LOL. We are never too far from our roots, are we?
Thought I would share this with you and your readers. Last week, my daughter brought over a huge sack filled with squash; plus, I had a pretty large amount from my garden. I froze a lot, but then my friend offered me her picked squash recipe. While I was skeptical that I would enjoy squash as a pickle or that the squash would hold up structurally, I tried it out and to my surprise they were crunchy and tasty. There are tons of pickled recipes on line just don’t boil the squash. Heat the pickling brine and pour over the raw squash. Delicious.
Jeannie – Thank you for stopping by and sharing! What a blessing fresh produce is!