I don’t garden.
I don’t have a “green thumb”.
Not even a brown one.
Whatever I plant is on death row from the start.
Luckily, lots of the guys hubbs works with do have bountiful gardens and they love to share.
Yesterday he brought home two huge bags of zucchini, yellow squash, green bell peppers and green tomatoes.
The tomatoes will sit on the back porch and do their own thing for a few days in the sun (assuming we have any sun this weekend!).
Now, what to do with the rest?
Some of the zucchini must have mingled with the watermelons – they’re huge!
Normally I’d toss those, but they make a really good “zoodle” as long as you use the julienne peeler to make the strands.
(I like this one: http://www.amazon.com/OXO-Good-Grips-Julienne-Peeler/dp/B0000CCY1S/ref=sr_1_1?ie=UTF8&qid=1401447582&sr=8-1&keywords=oxo+julienne easy to use and comfortable in the hands).
I picked up some nice organic chicken thighs (marked down to 1/2 price!)yesterday. I smell some chicken zoodle soup in the near future.
I will blanch and freeze some as well.
Garlic, Squash, Onion and Tomato Stovetop Casserole
2lbs zucchini squash, about 6 cups sliced
2 cups diced fresh tomatoes, or 1 can (17oz)drained(but reserve liquid)
1 large onion, sliced thin
4 cloves garlic, sliced thin
2T good cooking fat (bacon fat, rendered chicken fat, ghee, duck fat(works great), olive oil, coconut oil, etc)
1/2tsp dried basil
1/4tsp dried oregano
1/4 cup chopped parsley
salt and pepper to taste (I find it needs about 1/2tsp salt and a good amount of pepper)
If your squash are large, cut in half lengthwise and scoop out the seeds and toss them.
Slice and pat dry the squash and set aside.
In a deep skillet, heat the cooking fat and saute the onions and garlic, stirring often, until the onion is soft and lightly colored.
Add everything except the parsley and bring to a simmer.
Cover and cook over low heat, stirring occasionally, for 15 minutes.
Remove lid and bring to a rolling boil and reduce the liquid until it’s almost gone, then add the parsley, stir and serve.
**If you like cheese, add some shredded mild cheddar, pepper jack, Parmesan is especially good in this, or even cream cheese at the very end, just to melt.
Quick Blanch and Freeze
You will need:
squash, sliced or cubed
1tsp vitamin C powder or ascorbic acid
2tsp sea salt
a deep pot with boiling water
a colander that fits in your sink
sink filled with cold water or ice
Bring the water to a boil with the salt and vitamin C powder.
Add the sliced or cubed squash and boil for 30 seconds, then remove it to the colander and quickly cool to stop the cooking.
Let it sit in the cold water or ice for 1-2 minutes, until it’s cold to the touch, then spread it out on a clean towel to air dry for 15 minutes.
Pat dry and (my way) lay the squash in a single layer on cookie sheets and freeze for 1 hour, then bag up and return to freezer for storage up to 6 months.