I know, I know, i missed several weeks, I feel so guilty I wanted to talk about scalloped or patty pan squash. It is one of our favorites, and we plant it every year. As a family of 4, we have a hard time eating all of the produce from two plants, so seed wisely unless you have critters to feed the extras to, or friends and family to share with.
Scalloped Squash or Patty Pan Squash
Harvest time: July-August (In Vermont)
How to prepare: Stuff with meatloaf mixture, slice thinly and fry (with our without breading), slice in half and roast in oven
Freeze batches of stuffed squash halves in batches of 6-8
Pickle with tomatoes
Least desirable plan: chop and freeze for soups/stews
Scalloped squash or patty pan squash is a variety of summer squash. Like it’s cousins it’s best eaten when it’s not yet fully grown. You will find them in white, green, yellow, and a very pale pearly green.
Leave me a comment with your favorite patty pan recipe!!
As I sit down today to write my weekly (Ok, my intention is weekly) post, I am thrilled to say that I have secured a garden spot for next year. I have so much on my plate right now, but I do want to spend some time to plan what will be on our plates for the following year.
Last years growing/preservation plan flopped horribly. Onward and upward in 2014!! I’ll be back in the weeks to come with some veggie profiles of things I’d like to preserve.
It’ll look something like this:
Harvest time: Mid September (In Vermont)
Preservation plan: x quarts of unsweetened applesauce
Basic information about the apples used, and the properties of the apples once they are canned or frozen or whatever.
Hopefully it will help those of you who want to get started but have a little trepidation about that first step.
While I have preservation on my mind, I want to share this product with you. I first saw it in a seed catalog (1 of 5 that have arrived in the mail since January 1st) It’s a water bath, steam canner combo. This one is a good example, I’ve seen some that look different, and some with different price tags. There are two issues here, one is space and the other is my complete and total fear of a pressure canner. We’re talking terrified. Somehow this pot looks less daunting… less scary, and maybe something I can manage.
What do you think? Have you used one? Do you have a garden and preservation plan that you can share? Please leave your comments below.