From Seeds to Harvest Update- Squash Recipes
Our garden seems to have hit some issues. We have not tended to it as much as we need to and the weeds are about to take over. ugh! We have just been so busy and it is so hot outside, it is hard to find time to do it all…can anyone relate? There are a lot of life lessons in this.
I know I stress being busy and productivity on this blog a LOT! But oh, how important balance is. Oh, how important priorities are! For me it is a real struggle to guard myself from doing too many ‘good things’ and not tending to the needful, truly important things. After a week or two of neglecting the needful my home, child training and relationships can easily get filled with weeds ( house clutter, bad attitudes, ungratefulness). God is such a good teacher!
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We are harvesting a good bit of squash! 
) But our beans are not doing well at all, it looks like we might pull them up. My plan is to buy a couple bushel form a young friend of ours who has a super garden! )
Here is what Robin is doing with her squash:
With the squash that we have gotten so far, I used a nifty little gadget called a Spiralizer to cut them in thin ringlets. (Actually, sweetie pie, Lydia, cut them and then proceeded to eat them! Yes, Miss Picky!) By marinading them in olive oil and soy sauce, they could be eaten raw, but tasted as though they had been sauteed. Mmmmmm!
Terri Ramey wrote and said:
Our yellow squash and zucchini have just about played out but I thought I would share how we’ve been preserving them. We’ve been making lots of zucchini relish (15 quarts), blanching them and freezing in bags, shredding the zucchini and freezing them in bags (these will be used later for baking and also for making more relish in the future). We’ve also, of course, been eating tons of them in breads, casseroles, fresh as a snack and just plain ol’ cooking them. Oh, I almost forgot my husband’s favorite way of eating zucchini – stuffed! It is de-licious!
There are certain foods that we look forward to at certain times of the year…think Thanksgiving, think Christmas… For my husband the summer harvest means fried green tomatoes…
and fried squash!
Yes, I know, VERY unhealthy,but it makes him happy and it is a treat a few times a summer!
The drawing for the June Giveaway is Tuesday. Make sure you tell us how your garden is doing this month to get your name put in! Just leave a comment. I’d love some new recipes!
Go HERE for the other post in this series for tips and video clips to help you out.
Comments (10)
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I am out of town this week, but I believe my father-in-law is tending our gardens while we are gone. As much as I am looking forward to harvesting some things from our garden, I am about to hit the 8th month of this pregnancy and do not relish the thought of being out in the garden weeding and tending it during these hot summer months. I am anxious to get home and see how the little squash, cucumber and peppers are doing and hopefully to see some tomatoes starting to grow.
Hello Mrs. Brodock!
Our garden has been doing very well. There are little beans on the plants. There are also buds on the tomatoes, cucumbers and squash. We also have started getting peas!
My Granddaddy loves fried green tomatoes too! We have made squash pie before and the seasonings taste like pumpkin pie. It is very good.
Here is the recipe:
Squash Pie
9″ unbaked pie crust – Have ready
2 eggs, beaten; 1 cup evaporated milk; 1 cup sugar; 1 1/2 cups cooked squash; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 teaspoon vanilla.
Blend together thoroughly. Pour in crust. Bake at 400 degrees for 10 minutes. Then, reduce to 350 degrees and bake 40 minutes more.
Optional Praline Topping: Before serving, combine 2 tablespoons melted butter; 1/2 cup dark brown sugar; and 1/3 cup chopped pecans. Sprinkle over pie and place under broiler in oven for about 1 minute. Watch carefully; do not burn.
The heat (and busyness) make weeding fall by the wayside here, too. I liked your thoughts-very true.
We have, just today, our first zucchini blossom. We love honey roasted zucchini (http://bluebarnbulletin.blogspot.com/2008/07/honey-roasted-zucchini.html)so we can’t wait.
My update for this week is here:
http://bluebarnbulletin.blogspot.com/2009/06/strawberries.html
We are resting a lot too. I am taking this year to truly heal inside and out. I tend to over do it also, then I regret it and everyone else is miserable because I can get so fatigued that I have to stay in bed. Wow! Old age is getting to me.
My garden is doing well. I am going to try to plant again in between my fruiting plants to keep my harvest going. I hop it works.
I need some advice, please. It appears that my squash, cucumber, broccoli and peppers may not be getting enough sun where they are planted. I guess we can chalk it up to experience. I have not given up on them, though. Meanwhile, I came home to lots of tiny green tomatoes! I’m thinking that my little tomato patch is in a really good location and I’m thinking of trying some pole beans (since I have the fence they can climb) and maybe trying again with a squash and pepper plant. What do you all think? Is there enough growing season left? I live in TN, so it should stay warm at least for another 2 full months. Thank you in advance for your help. Oh, also, what type of pole bean would you suggest I get? I guess I should look for something that will grow well in my area, but I wondered if there were some favorites out there that we should try. My favorite way to have beans is with new potatoes, onion and sausage cooked together.
Okay, another question…Roughly how long do I have before my tomatoes might ripen? They have just appeared in the last 8 days. My dad has graciously given us his canner, but I need to get it shipped to me and I wondered how much time I might have. Also, anyone have a really good spaghetti sauce made from canned tomatoes? My husband is picky and I don’t currently make it from scratch, so this will be an adjustment for him.
Thank you again for the help!
I posted my garden update at http://www.homeschoolblogger.com/servingtheKingofkings/703638/. I enjoyed reading your post. Priorities…priorities
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Stephanie,
You have time to plant more. We are doing the same here in Alabama. Your plants need at least 6 hours of sunlight.
I don’t know the name of the beans we use. A friend of ours gave us some seeds that have been in her family and they are WONDERFUL!!!
As for your tomatoes it will take about a week or so for them to get ripe. Remember you want them real ripe, not orangish/red.
I will post my spaghetti sauce this week. It is a family recipe.
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Thank you so much!