Time to start making
smarter choices!


If you don't want to heat up the kitchen with a hot oven in the summer, cook your summer squash on the grill and then stuff it.  Cut squash in half and remove seeds. Do not throw out the seeds; preserve them for planting the following season or to make a seasoned snack.  (See Pumpkin page)

Brush the squash with olive oil and place face down on foil.  Place foil on the grill and cook at a medium temperature.  If adding sausage to stuffing, grill sausage at the same time.  An all-natural pre-cooked smoked andouille sausage will add zing!  Cook some quinoa and sautee some garlic, onion, and assorted other garden vegetables together on the stove to combine as stuffing.

When the sausage is done, cut it into cubes while the zucchini sits on the grill for a few more minutes.

Mix sausage into stuffing and spoon into grilled zucchini.

Crook neck, buttercup, butternut, and zuchinni squash.

South County farmer Mike Mandeville preserves his squash and turnips with a bleach solution, which kills fungus and bacteria.  Here are the five simple steps

1)  Pick squash, making sure that there is
      one inch of stem intact with the fruit.

2)  Fill a 5-gallon bucket with water and
      add 1/4 cup bleach.  Mix well.

3)  Soak squash in bleach solution for two

4)  Rinse.

5)    Lay out flat in a cool, dry, dark place.
      Create a space in the basement, if 
      you can.  Do not stack vegetables.


The vegetables should keep for at least six months.  Click here for an online guide to different kinds of squash.

An vitamin A giant, butternut squash is a great immune system stimulator.  It is also high in both alpha- and beta-carotene.
Peel, seed, and cut a butternut squash into the shape of French fries.  Spread out on a baking sheet lightly coated with olive oil or butter and bake for 40 miuntes.  Season with salt or experiment with spices of your choice.


Did you know that you can eat stuffed squash blossoms? 
Squash plants carry both male and female blossoms.  Pick male blossoms for stuffing, but leave a few to serve for  pollination.  Female blossoms can be identified by a baby squash as their base.  Google "stuffed squash blossoms" for recipes like this one.

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