What did you make from your garden today?

[karenerwin]

If anyone has any good recipes for yellow squash I would love to hear about them.

 

[SarahLadd]

San Marzano tomatoes becoming pizza sauce, becoming pizza. Not canning this batch or anything, so I went all in on fresh herbs for the sauce.

 

[SarahLadd]

If anyone has any good recipes for yellow squash I would love to hear about them.

I can't say I remember what recipe I used for the cake part, I like to sample different recipes on the internet, and I screw around with them a lot and more or less use them as bases.

BUT

When I make zucchini cake, the frosting is where it's at... it's cream cheese, but you fold freshly whipped cream into it like with the folding technique of French macarons. The frosting is not over powering sweet, has cream cheese flavor, light and airy texture.
6 oz cream cheese, softened
1/2 c sugar
1/2 tsp vanilla extract (I prefer to scrape half a vanilla bean though)
1 cup heavy whipping cream, whipped

You can spread creatively for a nice look on a tiered cake...

 

[SarahLadd]

I'm picking about 8 pounds of tomatoes every other day so strap in for tomatoes on the menu...

Pasta sauce

4lbs San marzanos centers removed
1lb supersweet 100 cherry tomatoes
Generous stems of thyme basil oregano
Pink salt, pepper
Evoo
1 red baron onion fist size
1/2 red bell pepper half ripe lol
A few cloves minced garlic
Tiny bit better than bullion chicken flavor

Add to pot on medium high, all the tomatoes, herbs, s&p. Simmer until skins curl and leaves have fallen from stems. Remove stems and set a sieve over a bowl, ladle into sieve and mash with a spoon until you have a reasonably dry pressed pulp of skins seeds and leaves, discard for compost. Clean your pot and set it for medium heat with up to 5 tbsp+ evoo and add onion, pepper, more s&p, cook until onion is translucent then add a cup of tomato. Simmer until thick and aromatic then add the rest of the tomato, garlic, bullion, more fresh herbs, taste as you go, Simmer until desired thickness is reached.
Not a canning recipe

 

[akroberts1085]

Not much...but enough for 1
And when God provides, He does amazing!!!

Looks amazing. I'm still waiting for my green beans to come out. They have been growing since about May.

 

[akroberts1085]

If anyone has any good recipes for yellow squash I would love to hear about them.

Squash fries. Give them a milk bath and seasoned flour and then deep fry them. They are great with very little seasoning. I'm going to make some more tonight for dinner. I'm doing a zucchini and crookneck.

 

[NevadaEmma]

If anyone has any good recipes for yellow squash I would love to hear about them.

Last year I grated the yellow squash into my potatoes and leeks and frozen cauliflower before par boiling. Before the potatoes were completely cooked, I drained everything, added S&P to taste, coarsely grated Guyere cheese, a tiny bit of milk (1/4 c) and gently mashed adding an egg at the end.

Put it in a greased Pyrex, grated more Guyere and some Parmesean cheese over top. Bake for about 30 to 45 minutes, depending on how dark you want the cheese.

Yum!

 

[akroberts1085]

I cut a zucchini and yellow squash into length slices and gave them a quick milk bath. Rolled them in lightly seasoned flour and deep fried them. They are called squash fries. So good.

Last year I grated the yellow squash into my potatoes and leeks and frozen cauliflower before par boiling. Before the potatoes were completely cooked, I drained everything, added S&P to taste, coarsely grated Guyere cheese, a tiny bit of milk (1/4 c) and gently mashed adding an egg at the end.

Put it in a greased Pyrex, grated more Guyere and some Parmesean cheese over top. Bake for about 30 to 45 minutes, depending on how dark you want the cheese.

Yum!

 

[SarahLadd]

I put zucchini into thai curry all the time. Green curry, green zucchini; yellow curry, yellow zucchini.

 

[NevadaEmma]

I'm picking about 8 pounds of tomatoes every other day so strap in for tomatoes on the menu...

Pasta sauce
View attachment 3621114
4lbs San marzanos centers removed
1lb supersweet 100 cherry tomatoes
Generous stems of thyme basil oregano
Pink salt, pepper
Evoo
1 red baron onion fist size
1/2 red bell pepper half ripe lol
A few cloves minced garlic
Tiny bit better than bullion chicken flavor

Add to pot on medium high, all the tomatoes, herbs, s&p. Simmer until skins curl and leaves have fallen from stems. Remove stems and set a sieve over a bowl, ladle into sieve and mash with a spoon until you have a reasonably dry pressed pulp of skins seeds and leaves, discard for compost. Clean your pot and set it for medium heat with up to 5 tbsp+ evoo and add onion, pepper, more s&p, cook until onion is translucent then add a cup of tomato. Simmer until thick and aromatic then add the rest of the tomato, garlic, bullion, more fresh herbs, taste as you go, Simmer until desired thickness is reached.
Not a canning recipe

Try adding some cubed eggplant. The eggplant melts into the sauce. Anchovies are also good in pasta sauce, you would never know they were never, but they make a big difference.