Summer Squash grow really, really fast and a weekend can produce "baseball bat" size veggies, especially if we miss a picking like we did this weekend.
Farmer Reuben was crashing with fatigue last Saturday afternoon after sending veggies to our Rose Garden Farmer's Market in Bethlehem, our Farm Share Pick Up at St. Stephen of Hungary Church in Allentown, chatting with all our Farm Pick Up members and baking bread in the brick oven the night before.
But that's when he should have sent someone to the field to pick green and yellow summer squash. I say give him a break. He worked hard all week and needed a rest.
He also thought that summer squash bed was starting to slow down production.
On Monday we found out that was NOT the case. We picked 149 large summer squash and 160 of the medium size.
Every situation on the farm creates an opportunity so there is plenty of summer squash to grab for your box this week. Try making Stuffed Zucchini Boats.
This is a great time to get extra summer squash to freeze or dehydrate. This is how:
Cut large squash in half or quarters lengthwise.
Cut or scoop out large seeds and soft, pithy center.
Choose what you want to do next:
Shred, chop, puree
Freeze or Dehydrate
To Freeze: simply put in freezer bags or containers. No need to blanch.
To Dehydrate: lay in one layer on your dehydrator trays and set on medium low setting for 12 - 24 hours.
How to use:
Frozen squash will release water when thawed. Drain and add to soups, stews, pasta sauce, meatloaf, casseroles, quiche, egg dishes (omelets, scrambles, frittatas), and make zucchini bread.
I love using dehydrated, shredded zucchini. It is mind boggling that I can get 20 pounds of zucchini in one quart ziploc bag. Then I add it to soups, sauces and egg dishes where it re-hydrates while it cooks.
