Throwing in the towel...

I don't think I ever want to see any squash again. Oh boy................We put up over 60 (I lost count) quart sized bags of squash (and zucchini) yesterday, and I think I'll go get the mower and cut down the bushes! Don't get me wrong, I am thankful for what we've got, and thankful to have put up this amount in the freezer, but I think we have enough already? My sweet niece helped me or I'd still be cutting, blanching and bagging squash! On top of that I had to do something with some of the things in the freezer and fridge to make room for all of the squash, did I mention we have squash? LOL So anyway, I boiled parts of a turkey my son killed a few weeks ago for turkey and rice that we'll have tonight, also baked a chicken with turnip roots, potatoes, carrots and onions, smothered some "squash", and I have some yummy avocado's to make some guacamole today.

I put up:

~blanched yellow squash

~raw yellow squash

~raw zucchini

~zucchini fries (dampened and coated in flour)

~yellow squash fries (dampened and coated in flour)

~yellow and zucchini sliced dipped in buttermilk and egg, and coated with cornmeal

~shredded zucchini for zucchini bread

Inevitably, I will have more squash...I'm going to be pickling it next time...Oh, and I canned 11 jars of pickles, as well.

I'm still so tired, and so sore...Even my thumb is sore from all the cutting! But we'll have plenty of squash to get us through until the year 2015 or so...well, not quite, but close.

Yummy Zucchini Fries...

Your choice vegetable oil
1 lg. zucchini (10-12")
1 egg
1 cup buttermilk
1 t. salt salt
a shake of pepper
dash of cayenne pepper (opt)
1-2 cups flour

Get oil hot on med-medium high. Mix egg with buttermilk, stir well. Dip fries in batter, then roll in flour, place in pan, sprinkle with salt and pepper and cayenne and fry in until golden brown, turning once or twice.

Trying to replicate...

Anyone who knows me, knows I LOVE these scrumptious pickles, I discovered several years ago. Food Tiger (Greers) stopped selling them. The only place I have found them is at a Piggly Wiggly about 40 miles away---they are SCARCE. I buy a couple of jars when I go there, but they don't last long. They are so good on roast beef po' boys, in potato salad, and just on the side with a meal. I could order them online, but it gets rather expensive with the high shipping costs....SO??? I'm trying to figure out a similar recipe!! I've come close to replicating the recipe, but I don't think anything could be better than the original! They are truly addictive! A mixture of sweet and spicy, dill and garlic...Mmmmm Anyway, I have an old label recipe I've used for years, Lime Pickles... and I add a bit of dill, peppers, and garlic....And like I said, "It is close"...RECIPE Later...Back to pickling! I have my pickles sliced and ready to start soaking...

And I'm making Zucchini Fries in a buttermilk batter for supper.

Tonight we'll be having:
venison meatloaf
turnips
zucchini fries
baked sweet potatoes
corn bread

Also: Last night we ground up about 20 pounds of venison, with beef fat trimmings. For supper we had---you guessed it: 

venison/hamburger steaks
rice
gravy
green baby lima beans
blackberry cobbler

 
I made 60 hamburger patties which I froze on 2 baking sheets in layers between wax paper. Today I'll place them in freezer bags, about 6 to a bag.

Got a lot to do...Later!

Smothered Squash...

Fill a skillet with sliced squash and 1/4 cup water. Place a big pat of butter, about 1/4 cup onions, salt, and pepper on top. Cover, simmer for about 20 minutes. If you like it slightly browned, cook longer until all water has evaporated and bottom starts to brown.

This recipe works with zucchini too.