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Posted: 7/21/2013 5:59:02 PM EDT
[#1]
Relish, pickles, zucchini bread (freezes well), yellow squash and zucchini freeze well sliced or grated
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Posted: 7/21/2013 6:07:32 PM EDT
[#2]
I guess wee need to peel the tough skin off and deseed them?
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Posted: 7/21/2013 6:09:14 PM EDT
[#3]
biodegradable targets?
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Posted: 7/21/2013 6:15:15 PM EDT
[#4]
Squash Pie. Yes, you have to skin and deseed.
Similiar to pumpkin pie, but better! |
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Posted: 7/21/2013 6:16:38 PM EDT
[#5]
Quote HistoryQuoted:
biodegradable targets? Nah I have vermin for that. Popped a groundhog with a .22 pistol from my bedroom off the ironing board out a sliding glass door cracked open not too long ago. Got him! 
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Posted: 7/21/2013 6:18:49 PM EDT
[#6]
Quote HistoryQuoted:
Squash Pie. Yes, you have to skin and deseed. Similiar to pumpkin pie, but better! This is summer squash. You have a recipe for summer squash? |
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Posted: 7/21/2013 6:21:32 PM EDT
[#7]
Quote HistoryQuoted:
This is summer squash. You have a recipe for summer squash? Quote HistoryQuoted:
Quoted:
Squash Pie. Yes, you have to skin and deseed. Similiar to pumpkin pie, but better! This is summer squash. You have a recipe for summer squash? http://www.ar15.com/forums/t_10_19/653894_My_Garden_2012__Lots_of_nude_pics_.html&page=63 Grind it. Use it in any recipe that calls for cucumbers, cabbage, corn, etc. It's a neutral filler. My next chow-chow recipe will be 90% squash. The yellow skin make it look like corn when ground. TRG |
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Posted: 7/21/2013 6:26:14 PM EDT
[#8]
Quote HistoryQuoted:
http://www.ar15.com/forums/t_10_19/653894_My_Garden_2012__Lots_of_nude_pics_.html&page=63 Grind it. Use it in any recipe that calls for cucumbers, cabbage, corn, etc. It's a neutral filler. My next chow-chow recipe will be 90% squash. The yellow skin make it look like corn when ground. TRG Quote HistoryQuoted:
Quoted:
Quoted:
Squash Pie. Yes, you have to skin and deseed. Similiar to pumpkin pie, but better! This is summer squash. You have a recipe for summer squash? http://www.ar15.com/forums/t_10_19/653894_My_Garden_2012__Lots_of_nude_pics_.html&page=63 Grind it. Use it in any recipe that calls for cucumbers, cabbage, corn, etc. It's a neutral filler. My next chow-chow recipe will be 90% squash. The yellow skin make it look like corn when ground. TRG Yeah mine look like yours w/o the weird genes. We will make some more bread tomorrow but I'm putting on a few lbs from all the bread already. Wife wants to grind and freeze some too. I'd like a slaw recipe for some. I'll also make some cucs/squash/onions/vinegar since I picked about 60 lbs of cucs tonight  My garden is not that big.
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Posted: 7/21/2013 6:30:26 PM EDT
[#9]
Quote HistoryQuoted:
I guess wee need to peel the tough skin off and deseed them? I leave the skin and peels for everything I do. ETA - I like to compost excess zucchini. You can only eat so much zucchini. |
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Posted: 7/21/2013 7:19:12 PM EDT
[#10]
Quote HistoryQuoted:
Yeah mine look like yours w/o the weird genes. We will make some more bread tomorrow but I'm putting on a few lbs from all the bread already. Wife wants to grind and freeze some too. I'd like a slaw recipe for some. I'll also make some cucs/squash/onions/vinegar since I picked about 60 lbs of cucs tonight My garden is not that big.Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
Squash Pie. Yes, you have to skin and deseed. Similiar to pumpkin pie, but better! This is summer squash. You have a recipe for summer squash? http://www.ar15.com/forums/t_10_19/653894_My_Garden_2012__Lots_of_nude_pics_.html&page=63 Grind it. Use it in any recipe that calls for cucumbers, cabbage, corn, etc. It's a neutral filler. My next chow-chow recipe will be 90% squash. The yellow skin make it look like corn when ground. TRG Yeah mine look like yours w/o the weird genes. We will make some more bread tomorrow but I'm putting on a few lbs from all the bread already. Wife wants to grind and freeze some too. I'd like a slaw recipe for some. I'll also make some cucs/squash/onions/vinegar since I picked about 60 lbs of cucs tonight My garden is not that big.Gotta wonder if it would ferment with a little sugar, water and yeast... TRG |
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Posted: 7/21/2013 7:59:25 PM EDT
[#11]
You fill bags with them and leave them on your neighbors' doorsteps!
On second thought, donate them to homeless shelters. |
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Posted: 7/22/2013 5:38:53 AM EDT
[#12]
1. cut them into 1/4-1/2 inch medallions. I wouldn't go under 1/4 inch because they get too soft. I wouldn't go over 1/2 inch because they become to meaty and become bland in the center and hard to cook
2. marinade them in italian dressing with a splash of soy sauce and some worchestershire sauce in the mix. 3. throw them on grill about 2-3 minutes a side until you see grill marks, flip, 2-3 minutes on other side. don't let them go too long or they get real mushy 4. After the first flip, add a square of cheese (i prefer jalapeno jack cheese) and it should be melted by the time the second side is done cooking. 5. Serve immediately This recipe is extremely easy, tastes great, and is very quick. I cook these in the amount of time it takes to rest my steak. |
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Posted: 7/22/2013 6:39:33 AM EDT
[#13]
My overgrown squash get fed to the chickens, or chopped up and thrown in the composter. Pick daily, do not let then get longer than 8". We shred them and freeze them if they aren't used fresh in meals.
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Posted: 7/22/2013 6:44:40 AM EDT
[#14]
Cut in half the long way.
Scoop out a trough through the middle. Saute the squash you scooped out with onions, garlic, some meat you like (beef, veal, sausage, whatever). Put it back in the zucchini, cover with cheese and roast.
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Posted: 7/22/2013 8:46:35 AM EDT
[#15]
Stuff them:
Cut them lengthwise and scoop out the seeds. Mix equal parts ground beef (or sausage), uncooked rice and spaghetti sauce. Don't be nervous when it looks gross Stuff mixture into hollowed-out squash Bake at 350 until squash is tender and meat is cooked through. The moisure from the spaghetti sauce will be used by the rice to cook. The beef or sausage will baste the squash, and take up the flavor from the sauce. Easy, cheap, tasty. Done. |
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Posted: 7/22/2013 12:20:11 PM EDT
[#16]
Can them and drain juice off in winter and then roll in flower corn meal and fry. Or drain juice and mix with favorite hush puppy recipe and fry, or just heat and serve with a little Cajun seasoning (I like Tony Chasheri's).n Oh they need to be diced about 1" cubes before canning.
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Posted: 7/22/2013 1:04:42 PM EDT
[#17]
My wife makes bread out of the larger zucchinis.
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Posted: 7/22/2013 5:30:55 PM EDT
[#18]
Chow-chow... lots of it.
Ground 18 pounds of squash, 4lbs tomatoes, 1 lb of jalapenos, 3lbs white onions. 6 cups apple cider vinegar. 6 cups brown sugar. 1 cup lemon juice. Ground mustard. mustard seed, celery seed, BBQ spice, tumeric, cinnamon, Allspice, clove, Cayenne pepper, Pickling spice. About 2 tbsp of each (1/2tbsp on the cloves). Bring to a boil. Hot pack. Made 26 pints and 12 half-pints. TRG |
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Posted: 7/23/2013 12:10:07 PM EDT
[#19]
feed them to the chickens
chicken food is expensive and chickens love squash |
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Posted: 7/23/2013 5:47:41 PM EDT
[#20]
We processed some and used it to make zucchini bread and it was good!
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Posted: 7/24/2013 3:49:05 AM EDT
[#21]
Here is the candy recipe.
Here is a pictorial: zuchini candy Zucchini Candy 10 cups peeled diced zucchini 1/2 inch cubes (Commment from original source of recipe: I use "worms" about 3 inches long and 1/12 inch thick and wide. The little dice would be good in muffins, though. ) 3 cups water 2 pkgs. unsweetened Koolaid 2 1/2 cups sugar Peel zucchini, diced, removing seeds. Mix the liquid syrup together. Add zucchini. Bring to a boil and them simmer for 25 min. Drain. Put on dehydrator trays. Dry 14 hours at 125 degrees. Turn pieces over and dry another 4 hours. This will feel dry and not sticky when done. Store in jars or other tightly sealed containers.If you dip in sugar when you turn them, they will be more like "gum drops" on the outside. You can do the same thing with the zucchini but use 48 oz. pineapple juice 2 T. pineapple extract 2 1/2 cups sugar 1/4 cup lemon juice |
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Posted: 7/24/2013 5:26:08 PM EDT
[#22]
Quote HistoryQuoted:
This is summer squash. You have a recipe for summer squash? Quote HistoryQuoted:
Quoted:
Squash Pie. Yes, you have to skin and deseed. Similiar to pumpkin pie, but better! This is summer squash. You have a recipe for summer squash? Use your standard pumpkin pie receipe, just as if you were using a neck or haloween pumpkin. Wife just made two pies out of large zukes. They are delicious. Milder than pumpkin. |
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Posted: 7/25/2013 3:53:26 AM EDT
[#23]
Quote HistoryQuoted:
Use your standard pumpkin pie receipe, just as if you were using a neck or haloween pumpkin. Wife just made two pies out of large zukes. They are delicious. Milder than pumpkin. Quote HistoryQuoted:
Quoted:
Quoted:
Squash Pie. Yes, you have to skin and deseed. Similiar to pumpkin pie, but better! This is summer squash. You have a recipe for summer squash? Use your standard pumpkin pie receipe, just as if you were using a neck or haloween pumpkin. Wife just made two pies out of large zukes. They are delicious. Milder than pumpkin. I just made punkin preserves yesterday. It's low acid, like squash. Recipe called for lemon juice and lemon pulp. Skin the punkin and remove seeds. When I finished, it tasted like lemon, cinnamon, allspice and cloves. It did not taste like pumpkin. It tasted like an apple pie, or apple butter, with a lemon kick. It even looked like caramel apple filling. One seed was in the batch and I tried it. It was too woody and I am glad I removed it. I am going to run the same recipe with squash and see what happens. With people being so suggestible, I bet the squash chunks and seeds will actually look more like punkin than punkin. UPDATE: Tried it. It works. http://www.ar15.com/forums/t_10_19/653894_My_Garden_2012__Lots_of_nude_pics_.html&page=64&anc=11399205#i11399205 It did not turn out looking like I expected, but, flavor wise I was correct. TRG |
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Posted: 7/25/2013 6:41:46 AM EDT
[#24]
Quote HistoryQuoted: feed them to the chickens chicken food is expensive and chickens love squash |
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