Thursday, August 18, 2011

So much squash!

We didn't plant much in our gardens this year, but we still have so much! We planted three yellow squash plants, a cucumber plant, six tomato plants, hot banana peppers, cayene peppers and green beans and snap peas. Oh my! I wanted to can 12 quarts of diced tomatoes and Joel said he counted 90 green tomatoes so far. I think I'll have enough! I'm not sure how to keep all the peppers we are getting, but we'll figure that out soon hopefully. We have been freezing the squash like crazy.

We decided not to freeze anymore squash because we have plenty so we are eating it fresh and using it for everything. I put it in a Frittata the other night and we really liked it. I'm going to make another one for breakfasts. We even tried to give some away but were turned down because they already had too many to use! It seems like the whole of Berkshire County is overrun with yellow squash. If you have yellow squash to burn (or eat) here's the Frittata recipe:




Summer Squash and Zucchini Frittata

Use an oven safe skillet and add:
3 tbs butter
Melt the butter.

Add:
1 garlic clove diced real small
½ medium onion chopped
2 cups small cubed summer squash
2 cups small cubed Zucchini
some basil
some salt
Saute for 15 minutes or until desired tenderness.
Preheat oven to 350.

In small bowl whisk together:
6 eggs
splash of milk
2 tbs bread crumbs (if you want. I had never done this before and decided to try it)
some shredded cheese (maybe a cup)
Poor over squash in skillet and make sure the egg mixture covers all ingredients.
Stir around a little but allow egg to start to cook/set on bottom of pan and then transfer to oven. Even if you didn't let the eggs cook too long on the stove top, you can always up the cooking time until it is done.
Cook until done (20-30 minutes).


3 comments:

  1. Summer squash are good chunked, sauteed a bit and put in spaghetti sauce or even sliced lengthwise and cut into 1/2 inch slices marinated in Italian dressing and then grilled. thinly sliced for salads, yellow squash pickles... Mmmmm.... so many options... Glad you've had a pretty good garden year... Next year it will be my turn... :)

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  2. I was just going to say I baked our summer squash along with some onions, peppers, zucchini and then put it my spaghetti sauce or just use that as a topping for pasta!

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  3. A few years ago we dried a bunch of hot peppers (didn't have a dehydrator yet, just strung them up) and it worked awesome! We have been using them ever since in place of cayenne or hot peppers. I would highly recommend drying any hot peppers you have left over!

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