“Our Daily Bread?”
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.
