My garden has put a new spin
On the gift of “our daily bread.”
Fresh beans and tomatoes and squash
Are the foods that keep us well fed.

The problem with squash is too much.
I cook it, preserve it, and share.
The more I take, the more I get;
There’s more than enough I can spare.

I’ve come up with new recipes
To make daily squash a nice treat,
Because harvest soon will be done
And “bread” will be taters and meat.  

SQUASH PICKLES

(Modified Zylphia Lee recipe)

Slice following thin enough to see through:

·         2 lbs. summer squash (any variety)

·         2 small onions

·         1 small sweet red pepper

Cover with water containing

·         ¼ cup salt

Let stand for 2 hours

Meanwhile, set aside for later:

·         2 cups vinegar

·         2 cups sugar or 1 ½ cups Splenda™

·         1 teaspoon celery seed

·         1 teaspoon turmeric

·         2 teaspoons mustard seed

After 2 hours drain vegetables and bring vinegar solution to a boil and pour over vegetables; let stand another 2 hours; bring to boil and pack in hot sterile jars.

 Quick Sautéed Squash

Variety of summer squash sliced thin; season with onion powder, Italian seasoning, salt and pepper to taste; place in frying pan with 1 teaspoon margarine or butter/ cup sliced squash; cook on high until it begins to brown; reduce heat and cover; simmer until squash is soft; sprinkle parmesan cheese over top and serve.

 Baked Squash Medallions

·         Any variety of summer squash

·         Buttermilk

·         Seasoned breading (for a hot spicy taste use Zatarain’s™ chicken breading)

·         Colby-jack cheese, cut in little squares

Preheat oven to 375 Fahrenheit; slice any variety of summer squash into ⅛to ¼ inch slices; dip in buttermilk; shake off excess buttermilk; roll in seasoned breading; arrange on greased cookie sheet; bake until halfway soft; turn each slice and return to oven to bake until soft; top with cheese and return to oven until cheese melts.