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By HELEN W. SMITH
Extonaion Afent, Home Economics
If you’re like most gardeners, you’ve got an abundance of summer squash - yellow crookneck, zucchini, and pattypan squash - in your garden now.
These mild-flavored summer squashes lend themselves to a variety of preparation methods from casseroles to breads to entrees.
Nutritional Value
Summer squash is not only delicious, but nutritious and inexpensive as well. It’s high in vitamin A. There’s little waste; the skins, flesh, and seeds are all edible.
If you are buying squash at a roadside stand, let tenderness be your guide. Avoid oversized summer squash and those with a hard rind. And when cooking, remember that summer squash has a high water content. Use little cooking liquid to help retain the most nutrients and flavor.
The following recipes are a variety of ways to use summer squash. Enjoy them.
Zucchini Bread and Butter Pickles
(Ball Blue Book)
6 pounds zucchini (7 to 10 inches long, 1 inch in diameter)
11/2 cups chopped onion (about 1 pound onions; use sweet onions such as Bermudas)
2 large cloves garlic
1/3 cup canning salt
2 quarts crushed ice cubes (2 trays)
41/2 cups sugar
2 tablespoons mustard seed
11/2 teaspoons turmeric j 11/2 teaspoons celery seed
3 cups white vinegar, 5 percent acidity 1
Wash zucchini; do not peel. Cut zucchini into 1/4-inch slices; discard the ends. Combine 4 cups sliced zucchini with onion and garlic; add salt and mix thoroughly. Cover vegetables with ice and refrigerate 3 hours.
Prepare home canning jars and lids according to manufacturer’s instructions.
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