Summer squash extravaganza

Garden update:
Tomatoes are starting to ripen
Bell peppers are starting to ripen
Green beans are starting to ripen
Strawberries and blueberries are at peak harvest
Potato plants are beginning to turn a little brown (that's a good thing)
Onions are bigger than golf ball size, but not quite tennis ball size

And the squash is coming in. Boy, is it coming in!

The thing about summer squash, you have to work quickly with it because it doesn't keep for very long. I generally pick it just after the blossom falls off the end. If you let the squash get too big, then the skin toughens and the flavor isn't very good. Squash fruits grow quickly, so you have to keep an eye on your plants.

Squash also bruises very easily, so you have to treat it with care. Don't just toss them around like you could do with potatoes. Be kind to your squash!

If I only have a couple of squash, my absolute favorite thing to do with them is fry them, much like you'd do with sliced green tomatoes.

FRIED SQUASH

• 2-3 yellow summer squash (you could also do this with zucchini)
• milk
• cornmeal mix (like Martha White or White Lily - NOT corn muffin mix like Jiffy)- if you don't have cornmeal mix, you can stir together equal parts all-purpose flour and plain cornmeal
• salt and pepper to taste (or you could use seasoned salt, cajun seasoning or whatever)
• oil, melted shortening or bacon grease
  

In a large skillet, heat about 1/2 inch of oil over medium-high heat. Wash and slice the squash. Put squash slices in milk and let set for a few seconds. Season cornmeal mix to taste. Dredge squash slices in cornmeal. Place squash in skillet and fry until golden brown on each side.

Now, if you have more squash on hand, you can freeze it to use later on. Just wash and slice it, blanch for three minutes, and freeze.

Here's a fantastic recipe for squash casserole, and you can use fresh or frozen squash in it.

SQUASH CASSEROLE

• 1 Tbsp. butter or margarine
• 2 Tbsp. olive oil
• 1 cup onions, chopped
• 1 1/2 tsp. salt
• 1 tsp. pepper
• 1 tsp. garlic, minced
• 2 lbs. summer squash (about 6 medium), sliced
• 2 lbs. zucchini (about 6 medium), sliced - or you can use all squash or all zucchini if you don't have both
• 1 tsp. fresh thyme, chopped or 1/4 tsp. dried
• 3 eggs
• 1/4 cup heavy cream
• 1 cup crushed Ritz crackers
• 1/2 cup grated Parmesan cheese (optional)
  

Preheat the oven to 350 degrees. Grease a 9 x 13-inch baking dish.

Heat the olive oil and the butter in a pot over medium-high heat. Add the onions, salt, and pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook 30 more seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Spoon the vegetables into the baking dish, reserving the cooking liquid.

Whisk the eggs and cream together in a medium bowl. Gradually stir the cooking liquid into the egg mixture. Pour the mixture over the vegetables in the baking dish. Gently stir the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle with the crackers and then with the Parmesan. Return to the oven and bake until golden brown, 10 to 15 minutes.

And for the canners... NO, I'm not going to make squash jelly! But squash pickles are another story! They're delicious, and they also look great in the jar. Perhaps another fair prize winner?

SQUASH PICKLES

• 5 cups sliced summer squash (can be a mix of yellow squash and zucchini)
  
• 2 cups sliced onions (can be white, yellow, red, or a mix)
• 1 tsp. canning salt
• 2 cups white vinegar
• 3 cups sugar
• 1 1/2 Tbsp. pickling spice
• 1/2 tsp. crushed red pepper (optional)
  

In a large bowl, layer sliced squash and sliced onions, and sprinkle each layer generously with canning salt and let sit for 1 hour. Drain well.

Prepare boiling water canner for processing. Wash and sterilize pint jars, lids, and rings. Keep jars and lids hot. DO NOT BOIL LIDS.

In a large non-reactive pot, combine vinegar, sugar, pickling spice, and crushed red pepper and bring to a boil. Add squash and onions and return to a boil.

Pack hot vegetables into hot jars and ladle pickling liquid over vegetables, leaving 1/2 inch headspace. Wipe rims of jars clean, cover with lids and screw rings in place. Process jars in boiling water canner for 10 minutes, or as adjusted for altitude.

I hope you enjoy your squash this summer!