Summer of Squash Wrap Up

As usual, my frenzied August food preservations put me behind schedule in other areas of life.  So instead of updating my count of squash consumed, I’ve been busy canning, freezing, and/or drying tomatoes, sauce, peppers, apples, and peaches.  Even though everyone else is probably finished eating squashes, I am going to share how my August-September squash have been put to good use.

Yesterday, we at the last squash we had picked, and with a few puny plants left producing we may have a couple more to add to the final summer squash total . . . or not,  It is hard to say.  Powdery mildew really affected the squash plants this year, but after you eat 60 plus squash in a 2 month period, you don’t really mind.

  • Squash 56 and 57 were added to two different batches of roasted summer vegetables.  Toss peppers, squash, halved cherry or plum tomatoes, onions, garlic, eggplant, beans, or any other summer vegetables with olive oil and lemon juice then cook on baking sheet for about 20-25 minutes at 425 degrees to make your own version.  It also makes a great pizza topping.
  • Squash 58 was added to a tabouleh salad.
  • Squashes 59, 60, 61, and 62 were 2 double batches of zucchini pancakes. At about this point, my son asks me if we can have “regular pancakes” when we are all out of squash.
  • Squash 63 made another zucchini bundt cake to share at a work picnic.
  • Squash 64, 65, & 66 were made into zucchini fritters.
  • Squash 67 and 68 were “zucchini pillows” or basically a zucchini casserole with flour and cheese, instead of cornmeal and cheese.
  • Squash 69, 70, and 71 were stuffed with beef, peppers, tomatoes, and rice.
  • Squash 72 (it was a big one!) became 2 loaves of zucchini bread which were frozen for later.  One went with us on a recent out-of-town wedding trip and other is still waiting for us!
  • Squash 73 & 74 made another double batch of pancakes.
  • Squash 75 was roasted with other summer vegetables and then used to top a pizza along with a basil-oil topping and homemade mozzarella cheese.
  • Squash 76 and 77 were eaten raw on consecutive days by me and my son after being topped with baba ganoush according to recipe in Vegetarian Cooking for Everyone.  I’ll admit that I tricked my son into eating it by peeling it and telling him it was a yellow cucumber.  For some reason, he’ll eat that but not a yellow squash.
  • Finally, squash 78 and 79 became another (final?) double batch of zucchini pancakes.

I sincerely hope that a few more squash will mature so we can push our final number to 80 or above.  But it is hard to say what will happen with the days getting colder and shorter.  Since this may be my last squash post for the year, I wanted to tally up some stats.

So far:

  • 8 squash are still preserved to be eaten later as bread, zapplesauce, or squash relish
  • 7 squash given away to others who needed and wanted it more than we did
  • 10 squash purchased before we had as many of our own (next year, I’ll trust in the garden to provide as we clearly didn’t need these)

Which means:

  • 76 is the total number of squash produced in our backyard garden from June 29 until today (September 16) by our 3 zucchini and 1 yellow squash plants.
  • 68 is about the total number of squash eaten by my family from July 1 until September 16.  To get this number, I’m subtracting the ones still to be eaten and ones we baked and gave to others.

I’m pretty proud of those numbers because they represent food we grew ourselves and local, seasonal food that formed the basis of our diet.  Focusing so strongly on seasonal eating over the last few years has been such an amazing experience.  Through each month and season, our whole family moves from excitement over a new fruit or vegetable, to a relief when a new season dawns.  As we teeter on the edge of a possible 80th squash (and loads of tomatoes, beans, and chard) we hotly anticipate the butternut and delicata squash ripening on our vines and long for more lettuce that has been missing during the hottest summer months.  Believe it or not, we are all wishing for cabbage soup, and roasted winter vegetables, and sweet potatoes (dear god the sweet potatoes!).  I know they’ll be here before too long.  And if a final squash or two makes it in before the first frost, I’ll enjoy that too because we won’t be expecting more until July 2014.

Mid-August garden harvest.

Mid-August garden harvest.

 

More pancakes, more pizza, more salad, and some cheesy cornbread

August . . . the time of year when I fear leaving home for a few days only to return to godzilla-sized squash.  Even though we picked every eatable squash before we left Sunday night, on Thursday morning we found to our delight 5 more squash and only one that was on the very large spectrum.

Our mini beach vacation gave us the opportunity to lighten our squash load by 4 to give some of our bounty to Matt’s Grammy who had not yet had any squash this year!  Here’s how we’ve been using the rest of it.

Squash numbers 43 & 44 became zucchini pancakes.

44 and 45 became another squash pizza, this one with roasted cherry tomatoes, heirloom tomatoes, and homemade grass-fed cow’s milk mozzarella cheese.

46 and 47 were grated and cooked into a kid-friendly cornbread casserole.  Using the last of my local cornmeal that came as part of a winter CSA and local dairy and eggs, this made an entirely local meal.  We had it for breakfast, although it would usually fit in as a dinner side dish.  This was a rare hit to my son who is really not feeling the squash as much as the rest of the family.

Cheesy Zucchini/Summer Squash Cornbread Casserole

  • 2 medium squash shredded
  • 4 eggs
  • 1 cup plain yogurt or strained kefir or sour cream
  • 1 cup grated cheddar cheese
  • 1 1/2 cups cornmeal
  • 1/4-1/2 tsp salt
  1. Let squash stand in a strainer for 10-30 minutes and then wring out the excess moisture.  Preheat oven to 400 degrees.
  2. Whisk eggs, then combine yogurt/kefir/sour cream, cheese, salt, cornmeal, squash.
  3. Pour into greased baking dish and cook for 25-35 minutes until begins to brown and knife comes out clean.
Cheesy Squash Cornbread Casserole

Cheesy Squash Cornbread Casserole

Squashes 48,49, & 50 became a really delicious zucchini chowder with tomatoes, corn, and cheese.  Recipe via Simply in Season.

Squashes 51, 52, & 53 became a second delicious batch of zucchini pancakes.

Finally, squashes 54 and 55 became another raw squash salad dressed with a red wine vinaigrette and fresh basil.

Every day I remind myself, when you have squash, eat squash.  Although it has already been quite a bit more squash than I imagined, I have really been enjoying it.  But my squash recipes are definitely on repeat about now.  Please share if you have recipes to help me keep up with this squashy garden of mine.

 

 

 

Lordy, lordy, we’ve made it to 40 . . .

Just a quickie update today.

Squash 40 was another delicious beef garden skillet, this time with grass fed ground beef, onions, peppers, tomatoes, sweet corn, squash, garlic, brown rice, chicken broth, and parsley.  Except for the onion and rice, everything was fresh and local.

Squash 41 and 42?  Another double batch of squash pancakes, topped with local grass-fed raw butter and local maple syrup.  I’m in heaven every morning we eat this.  And the kids enjoy it too.  Not as much as blueberry pancakes, of course, but any morning where they are happily eating veggies for breakfast is good in my book.

A pic of my growing space at the beginning of July.  My squash pants are a lot bigger now!

A pic of my growing space at the beginning of July. My squash pants are a lot bigger now!

Zucchini #1 of ?

And suddenly, it is July.  How did we get here so fast?  My smallish garden is beginning to yield a good amount of food for our family and fittingly, we harvested our very first zucchini of the season which we ate for dinner on July 1.

Zucchini is notorious for being such a prolific producer that farmers big and small must give zucchini away to willing or unwilling friends and neighbors.  I’ve been quoted as saying that my family can eat as much zucchini as the universe throws our way, so I thought it might be fun for me to document exactly how many summer squash, zucchini or otherwise, our family can eat this summer and how we do it.  Maybe it will help someone somewhere deal with their own zucchini backlog.

For our very first zucchini, I wanted something to get the kids excited.  My 3-year-old and 1-year-old worked together to pick the zucchini and carry it into the house, so the excitement was already high.  I didn’t want to kill it with something that seemed a little too vegetable-heavy for their childish tastes.  So to ease them into our hopefully bumper crop of zucchini, I started with a pancake recipe that was like breakfast pancakes, not savory pancakes.  Seasoned with cinnamon, nutmeg, and vanilla, and topped with some raw, grass-fed butter and local maple syrup, these pancakes were in high demand.  Next time, we’ll need to make a double batch.  Best thing is that these were so popular, the 3-year-old is excited to eat zucchini again and I know that he would love these for breakfast.  Sneaking zucchini in for breakfast . . . that’s what I call keeping up with your zucchini!

The recipe I followed is Zucchini Bread Pancakes from Smitten Kitchen, although I used a box grater because I hate to dirty my processor for one easy-to-grate zucchini.

Any favorite zucchini recipes you want to throw our way?