Early last spring, I was giddy to plant the garden. We picked out a variety of crops from watermelon, okra, and yellow squash, to tomatoes, and cauliflower. However, the ever-changing Kansas weather seemed to get the best of it. From the start, high winds, hail, and heat made it difficult for the garden to get established. By June, the only plant producing was the hearty yellow squash. And when I say hearty, I mean it. The squash didn’t seem to mind the harsh weather. In fact, it overtook half of the garden and we are still pawning off dozens of the bright yellow vegetables weekly.
So, if you’re anything like me, maybe you haven’t had the best garden this year, but you’re grateful to harvest a few crops so far. Perhaps you’ve had an abundance of summer squash or zucchini and you’re looking for new ways to prevent it from going to waste. After all, squash is great for you! It’s full of vitamin C, potassium, beta carotene, and fiber.
To preserve squash, one option is to freeze it. In fact, freezing it can preserve it for 10 months. This way, you can reap the benefits of it later this year. To freeze squash, first choose young squash with tender skins. Wash and cut into ½-inch slices. Blanch in boiling water for 3 minutes; cool in ice water for at least 3 minutes. Drain and package into freezer bags or freezer containers, leaving ½-inch headspace.
· Grated zucchini (for baking): Choose young tender zucchini. Wash and grate. Steam blanch in small quantities 1 to 2 minutes until translucent. Pack in measured amounts into containers, leaving ½-inch headspace. Cool by placing the containers in ice water. Seal and freeze. If watery when thawed, discard the liquid before using the zucchini.
Another way to save zucchini or summer squash is to pickle it, but always make sure to follow a tested recipe. For example, the National Center for Home Preservation website provides safe recipes for pickling squash, and note that it is not recommended to can squash.
· To pickle squash, it may be diced or shredded by hand instead of a food processor. In any recipe, a variety of onion is acceptable, and celery salt may be substituted for celery seed for a taste preference. Also, fresh relish can be enjoyed without processing, but fresh or opened jars should be refrigerated. For best quality and safety, consume refrigerated pickled squash within 7 days.
For immediate use, there are hundreds of ways to prepare the versatile vegetable. Sautee or grill it for a side dish, make zucchini boats, throw it in a stir fry, or breakfast scramble. Try it in a casserole or vegetable lasagna. Hide it in a pasta dish by blending it into the sauce or cook it into a soup. Dice it finely and mix it into a salad. Alternatively, create a treat by baking it in a quick bread!
If you’re anything like me, you don’t have a shortage of squash. Luckily, there isn’t a shortage of ways to prepare it! So, be creative this season. You might find your new favorite way to soak up the nutrients of squash and prevent your hard work in the garden from going to waste.
Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 620-793-1910 or [email protected]. K-State Research & Extension is an equal opportunity provider and employer.