3 Acre Farm

  (Turlock, California)
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What to do with all the squash!?

I know it is hard to know what to do with all the squash, so I decided to give you a couple of suggestions! Above, is what we had last night for dinner. Grilled Romanesco and Goldy zucchini, Japanese eggplant and French red shallots on a Rosemary skewer. Marinated Summer Vegetables Grilled on Rosemary Skewers from Williams Sonoma recipes! Very pretty! I will have the Rosemary available on Friday for pick-up. Although there are not any green beans this week, this next recipe is heavenly! I made it last year and everyone raved about it. Not only is it tasty, but it is colorful and pretty too. Sweet and Sour Pattypan Squash and Green Beans from Myrecipes.com. Now some of the Pattypan squash are getting big so fast so I had to look for a recipe to use and I remember my mom used to make stuffed zucchini so I thought hmmm, that sounds good! I found this yummy recipe. Stuffed Pattypan Squash from Allrecipes.com. Don’t forget, you can blanch and freeze while there is an abundance!
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You can cut them in spears and make dill pickles, slice them and make bread and butter pickles, or grind them up and make Zucchini Relish. There are recipes online or I'll send you mine if you like.

Posted by Peggie on July 09, 2011 at 02:03 PM PDT #

Try lacto-fermentation in a Pickle-Pro... Look up Wardeh Harmon, she teachs an onlince class how do it.

Posted by Jerri Bedell on July 09, 2011 at 03:00 PM PDT #

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