Way to much Squash!
My squash vines are just starting to produce, but, they are producing much more than one person can possibility eat. So far I have boiled, broiled and grilled my goose neck squash. So I have taken to dehydrating (drying) and freezing what I can’t eat. I’m packaging it in 1 pint zip top bags to be eaten this coming winter when the summer garden is a thing of the past.
Grilling and Broiling Squash (works well for almost all fresh vegetables)
1. Prepare barbecue grill and preheat for direct heat cooking (the charcoal is directly under the food).
*For charcoal grill: Before you put the grill over the hot coals, brush it with a light coat of oil.
2. Rinse and drain, snap / cut off tough stem ends from asparagus; trim ends from squash, stem and seed peppers. Cut larger vegetables lengthwise into pieces 1/2 inch thick. Brush vegetables with a good quality Olive Oil. Sprinkle vegetables on all sides with salt, pepper and paprika.
**Hint: Add a few drops of liquid smoke to your Olive Oil before brushing your vegetables with this oil.
3. Lay vegetables crosswise on lightly oiled grill over a solid bed of medium hot coals (you can hold your hand just above grill level only 3 to 4 seconds). Keep charcoal grill uncovered. Grill vegetables, when golden brown, turn only once with tongs, until tinged with brown on both sides, about 8 to 10 minutes total grilling time.
Step by step instructions on How to freeze summer squash This site has a ton of useful information on DIY canning and freezing your excess garden vegetables. Don’t waste them, if you don’t want to can or freeze your excess garden vegetables, give them to your friends and neighbors. What ever you do don’t send them to you local landfill.
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