Using Over-Grown Summer Squash

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Posted in In The Kitchen | Posted on 09-01-2012

 

In an earlier article on summer squash I mentioned that Patty Pan Squash are very prolific, and well, that is so true.  I have had more than enough throughout the summer for fresh eating and several have gotten way over-sized for that so I need to use these monsters for something else.  I like to keep the feeling of summer through the winter months (and I hate to throw out usable food) and one way of doing this is to freeze some very over-sized summer squash for delicious sweet breads during the cooler months of fall.

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Stir-Fried Summer Squash

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Posted in In The Kitchen | Posted on 12-11-2011

This year we have been inundated with Patty Pan Summer Squash.  With its strange oblong shape and little ridges, it looks like it may have landed in your yard from outer space, but this summer gem is anything but alien to many gardeners.  While it is quite prolific, a fortunate circumstance to be sure, one may wonder what to do with all of them.

They are versatile and a summer staple, but I don’t like to prepare them the same way all of the time.  I found this recipe and decided to tweek it a little and it turned out to be delicious.  All you will need is;

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How to Dry Herbs

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Posted in Garden, In The Kitchen | Posted on 27-08-2011

This time of the year gets pretty hectic around the “Farm”.  Herbs are ready to be cut and preserved, and there are so many ways to do this, but which method is best?  Well, that will depend on the herb you are looking to keep.  Some herbs are best dried and stored in air tight containers, some need to be frozen in ice to preserve their delicate flavor.  Let’s look at a few ways to keep the herbs that you spent all summer tending from ending up in the compost pile.

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How to Cook Dried Beans

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Posted in In The Kitchen | Posted on 18-03-2011

Getting dried beans ready to use in your favorite dishes is quite simple, but it does require a little planning and time to make sure they come out the best they can be.

There are a few methods to do this and I am sure that there are a few more I do not cover, but these simple steps are what I use, with great success, to  prepare and cook beans.

Before getting into the nitty-gritty of the process, just a few quick notes on beans;

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Green Bean Side Dish

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Posted in In The Kitchen | Posted on 22-09-2010

So you have gone through your garden and picked some delicious green beans, but you just can’t wait to eat them.  What to do now?  Well, I had that same problem just the other day.  I was out, had just about 2 handfuls of some of my heirloom purple beans.  Yes, purple green beans.  Sounds odd huh?, well, I planted them this year because I remembered picking them when I was little in my parents garden.  They were fast-growing, produced over a very long season (as long as they were picked regularly), and most importantly, they were easy to see in the all the greenery of the leaves, which saves time.

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