What the heck do you make?
I am the lucky recipient of a whole case of locally grown, organic yellow summer squash. I need to preserve it somehow. I've read that summer squash and zucchini are best preserved in the freezer, but I just don't believe that they won't turn to mush. And I don't want to can just plain ole squash in water/lemon. I'm not sure I'd ever use it. So what should I make?
Last night I used about 1/4 of the squash to make 5 quarts of summer squash soup. It's just a simple soup of onions, garlic, squash, and veg. broth. It's light and summery- I think it'll be perfect for a quick meal this winter.
But summer squash preserving recipes are few and far between. And making sweet jam with them doesn't appeal to me (plus, I have a lot of jam!)
I'm thinking about a corn/summer squash salsa because you can never have too much salsa.
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