Good morning!!! thought i would share with you some of the first pickings from our garden. We have been picking squash for several weeks now, and our favorite is having it grilled on the pit, sliced up, wrapped in foil with butter and onions. With the first few pickings, we eat it up as fast as it comes off the plant. Last week i had a surplus and the kids said " Mom!!!! not squash again...." so i was able to blanch some and put some up in the freezer for later use.
Putting up squash is pretty simple, i just wash them really good, and slice them up, dump them into a pot of boiling water and blanch them for 3-4 minutes. I then remove them and cool them down under cold water and drain well.
I have a "Food Saver" vacuum sealer that i use to freeze my food. I find that i have to make sure the squash is well drained and spread them out onto big trays and flash freeze them before bagging them up. Squash has a lot of water content which makes it a little difficult for the bags to seal using the Food Saver. I seem to have this problem only when i blanch my vegtables. I have no problems with the bags sealing if im putting up meats or other dry goods. Has anyone had this experience using the vacuum method of putting up vegtables? If you have a different method i would love hearing from you. Leave me a comment or you can e-mail me with your technique. I love this gaget for putting up meats and other dry goods.
Our favorites are blueberry pancakes and pie. I make a cream cheese pie and top it with blueberries that have been cooked down with a little sugar. Yummmmmmmmmm!!!!!!!!
That sounds like a wonderful homecooked, homegrown meal for hubby when he gets home after having a long rough work week. Fresh snapbeans and potatoes, salad with fresh tomatoes and cucumbers, deer roast and a pie to top it off with. He works hard to provide all of this for us and we are so grateful. We love you honey.........xxxooo