Ran up on a recipe for the above last summer and made one pint jar of
it. Just opened it today for Miz Anne's lunch and she liked them. I had
added Pickle Crisp at the time I made them in June of 2010 and she said
they were crisp and nice.

Now I have another thing I can do with summer squash when we get bumper
crops, they don't freeze worth a hoot, even when vacuum sealed, and I've
never tried drying them. Now I just have to try to remember where I got
the recipe. I'm sure it's in one of the preserving books I have so there
is only eight feet of shelf to paw through.

We got a nice rain last night and the temperatures are just now rising
above 60F. Skies are overcast so maybe we won't be as rainfall deficient
this year as we were last year.

George Shirley wrote:
> Ran up on a recipe for the above last summer and made one pint jar of
> it. Just opened it today for Miz Anne's lunch and she liked them. I had
> added Pickle Crisp at the time I made them in June of 2010 and she said
> they were crisp and nice.
>
> Now I have another thing I can do with summer squash when we get bumper
> crops, they don't freeze worth a hoot, even when vacuum sealed, and I've
> never tried drying them. Now I just have to try to remember where I got
> the recipe. I'm sure it's in one of the preserving books I have so there
> is only eight feet of shelf to paw through.
>
> We got a nice rain last night and the temperatures are just now rising
> above 60F. Skies are overcast so maybe we won't be as rainfall deficient
> this year as we were last year.


I've made B&B zucchini before, and it tasted OK but they were soft and
soggy -- but I didn't use any calcium chloride. That might make a big
difference.

The huge alligator-sized zukes actually do freeze OK. That's about
the only thing they are good for, besides scaring children. Shred them
(the giant zucchini) and freeze to use for baking.

-Bob

On 3/30/2011 12:24 PM, George Shirley wrote:

>
> Now I have another thing I can do with summer squash when we get bumper
> crops, they don't freeze worth a hoot, even when vacuum sealed,

I grated them coarsely and freeze in 2 cup batches in sandwich bags or
vacuum sealed to use in zucchini bread during the winter or to add to
vegetable soup. They are fine that way, they make good bread, but I
forget they are there and end up throwing a few bags away every spring

>
> We got a nice rain last night and the temperatures are just now rising
> above 60F. Skies are overcast so maybe we won't be as rainfall deficient
> this year as we were last year.


Lucky you! we've had ~20 inches of snow this winter. Average is 50+.
It's gonna be a bad, dry gardening year.

gloria p

On 3/30/2011 1:30 PM, zxcvbob wrote:
> George Shirley wrote:
>> Ran up on a recipe for the above last summer and made one pint jar of
>> it. Just opened it today for Miz Anne's lunch and she liked them. I
>> had added Pickle Crisp at the time I made them in June of 2010 and she
>> said they were crisp and nice.
>>
>> Now I have another thing I can do with summer squash when we get
>> bumper crops, they don't freeze worth a hoot, even when vacuum sealed,
>> and I've never tried drying them. Now I just have to try to remember
>> where I got the recipe. I'm sure it's in one of the preserving books I
>> have so there is only eight feet of shelf to paw through.
>>
>> We got a nice rain last night and the temperatures are just now rising
>> above 60F. Skies are overcast so maybe we won't be as rainfall
>> deficient this year as we were last year.
>
>
> I've made B&B zucchini before, and it tasted OK but they were soft and
> soggy -- but I didn't use any calcium chloride. That might make a big
> difference.
>
> The huge alligator-sized zukes actually do freeze OK. That's about the
> only thing they are good for, besides scaring children. Shred them (the
> giant zucchini) and freeze to use for baking.
>
> -Bob
Brit friends of mine called them "vegetable marrow" and stuffed them
with a meat dressing. Were very edible fixed that way. Another way is to
use them to build a garden shed. <G>

On 3/30/2011 2:15 PM, gloria.p wrote:
> On 3/30/2011 12:24 PM, George Shirley wrote:
>
>>
>> Now I have another thing I can do with summer squash when we get bumper
>> crops, they don't freeze worth a hoot, even when vacuum sealed,
>
> I grated them coarsely and freeze in 2 cup batches in sandwich bags or
> vacuum sealed to use in zucchini bread during the winter or to add to
> vegetable soup. They are fine that way, they make good bread, but I
> forget they are there and end up throwing a few bags away every spring

I've done that with zukes but never with yellow crookneck.
>
>>
>> We got a nice rain last night and the temperatures are just now rising
>> above 60F. Skies are overcast so maybe we won't be as rainfall deficient
>> this year as we were last year.
>
>
> Lucky you! we've had ~20 inches of snow this winter. Average is 50+.
> It's gonna be a bad, dry gardening year.
>
> gloria p
>
We were 25 inches short last year of our annual average. Plus, due to
drought, we were on watering hours in the whole area. Cities frown on
all their drinking and flushing water going into gardens and lawns.

On 3/30/2011 2:31 PM, George Shirley wrote:

> Brit friends of mine called them "vegetable marrow" and stuffed them
> with a meat dressing. Were very edible fixed that way. Another way is to
> use them to build a garden shed. <G>

They make great rafters.

gloria p

In article >, zxcvbob
> wrote:

> The huge alligator-sized zukes actually do freeze OK. That's about
> the only thing they are good for, besides scaring children. Shred them
> (the giant zucchini) and freeze to use for baking.

I thought this group was about preserving FOOD.

Why are zucchinis being discussed?

On 3/31/2011 11:45 AM, Dave Balderstone wrote:
> In >, zxcvbob
> > wrote:
>
>> The huge alligator-sized zukes actually do freeze OK. That's about
>> the only thing they are good for, besides scaring children. Shred them
>> (the giant zucchini) and freeze to use for baking.
>
> I thought this group was about preserving FOOD.
>
> Why are zucchinis being discussed?

Some of us truly like zucchini, just another squash, just like pumpkin
only different.

In article >, George
Shirley > wrote:

> Some of us truly like zucchini

Ick.

On 4/3/2011 3:43 AM, Dave Balderstone wrote:
> In ews.com>, George
> > wrote:
>
>> Some of us truly like zucchini
>
> Ick.


I agree with George. Zucchini is very versatile and can sub for
eggplant in many recipes. I discovered this a few years ago when I
didn't much like eggplant. I have since had eggplant in many recipes
that I really like. A trip to Morocco (where eggplant is a staple) helped.

gloria p

On 4/3/2011 11:25 AM, gloria.p wrote:
> On 4/3/2011 3:43 AM, Dave Balderstone wrote:
>> In ews.com>, George
>> > wrote:
>>
>>> Some of us truly like zucchini
>>
>> Ick.
>
>
> I agree with George. Zucchini is very versatile and can sub for eggplant
> in many recipes. I discovered this a few years ago when I
> didn't much like eggplant. I have since had eggplant in many recipes
> that I really like. A trip to Morocco (where eggplant is a staple) helped.
>
> gloria p

IMHO eggplant is a staple all over the Middle East, North Africa, and
the Mediterranean Basin. Greeks and Turks love the stuff as do Bulgarians.

On 4/3/2011 12:00 PM, George Shirley wrote:
> On 4/3/2011 11:25 AM, gloria.p wrote:
>> On 4/3/2011 3:43 AM, Dave Balderstone wrote:
>>> In ews.com>, George
>>> > wrote:
>>>
>>>> Some of us truly like zucchini
>>>
>>> Ick.
>>
>>
>> I agree with George. Zucchini is very versatile and can sub for eggplant
>> in many recipes. I discovered this a few years ago when I
>> didn't much like eggplant. I have since had eggplant in many recipes
>> that I really like. A trip to Morocco (where eggplant is a staple)
>> helped.
>>
>> gloria p
>
> IMHO eggplant is a staple all over the Middle East, North Africa, and
> the Mediterranean Basin. Greeks and Turks love the stuff as do Bulgarians.


Yes, and IME they prepare it well in quite a variety of guises.

gloria p

In article >, gloria.p
> wrote:

> On 4/3/2011 3:43 AM, Dave Balderstone wrote:
> > In ews.com>, George
> > > wrote:
> >
> >> Some of us truly like zucchini
> >
> > Ick.
>
>
> I agree with George. Zucchini is very versatile and can sub for
> eggplant in many recipes. I discovered this a few years ago when I
> didn't much like eggplant. I have since had eggplant in many recipes
> that I really like. A trip to Morocco (where eggplant is a staple) helped.
>
> gloria p

Just as some around here (cough) disparage my beloved beets, I have to
say I consider zucchini not to be food, but rather what food eats...

;-)

On 4/3/2011 5:12 PM, Dave Balderstone wrote:
> In >, gloria.p
> > wrote:
>
>> On 4/3/2011 3:43 AM, Dave Balderstone wrote:
>>> In ews.com>, George
>>> > wrote:
>>>
>>>> Some of us truly like zucchini
>>>
>>> Ick.
>>
>>
>> I agree with George. Zucchini is very versatile and can sub for
>> eggplant in many recipes. I discovered this a few years ago when I
>> didn't much like eggplant. I have since had eggplant in many recipes
>> that I really like. A trip to Morocco (where eggplant is a staple) helped.
>>
>> gloria p
>
> Just as some around here (cough) disparage my beloved beets, I have to
> say I consider zucchini not to be food, but rather what food eats...
>
> ;-)


I like both beets and zucchini. Can't say the same for lima beans,
kohlrabi, or turnips.

gloria p

On 4/3/2011 6:12 PM, Dave Balderstone wrote:
> In >, gloria.p
> > wrote:
>
>> On 4/3/2011 3:43 AM, Dave Balderstone wrote:
>>> In ews.com>, George
>>> > wrote:
>>>
>>>> Some of us truly like zucchini
>>>
>>> Ick.
>>
>>
>> I agree with George. Zucchini is very versatile and can sub for
>> eggplant in many recipes. I discovered this a few years ago when I
>> didn't much like eggplant. I have since had eggplant in many recipes
>> that I really like. A trip to Morocco (where eggplant is a staple) helped.
>>
>> gloria p
>
> Just as some around here (cough) disparage my beloved beets, I have to
> say I consider zucchini not to be food, but rather what food eats...
>
> ;-)
Cannibal! I always spell beets as BEETS just to get the attention of a
certain person who calls them "dirt chunks."

About the only things I won't eat are cooked cauliflower, pickled okra,
and cooked turnips. Just can't do it.

On 4/3/2011 6:22 PM, gloria.p wrote:
> On 4/3/2011 5:12 PM, Dave Balderstone wrote:
>> In >, gloria.p
>> > wrote:
>>
>>> On 4/3/2011 3:43 AM, Dave Balderstone wrote:
>>>> In ews.com>, George
>>>> > wrote:
>>>>
>>>>> Some of us truly like zucchini
>>>>
>>>> Ick.
>>>
>>>
>>> I agree with George. Zucchini is very versatile and can sub for
>>> eggplant in many recipes. I discovered this a few years ago when I
>>> didn't much like eggplant. I have since had eggplant in many recipes
>>> that I really like. A trip to Morocco (where eggplant is a staple)
>>> helped.
>>>
>>> gloria p
>>
>> Just as some around here (cough) disparage my beloved beets, I have to
>> say I consider zucchini not to be food, but rather what food eats...
>>
>> ;-)
>
>
> I like both beets and zucchini. Can't say the same for lima beans,
> kohlrabi, or turnips.
>
> gloria p
I love large, dried lima beans cooked with nice smoked sausage and
served over either brown rice or corn bread. Kohlrabi and turnips are
great raw or pickled as they are different varieties of the same plant -
turnip. Don't like either cooked.