Cynthia Long from Sachse Farms has a bountiful harvest of summer squash this year including zucchini, yellow squash, golden and white patty pan and lots more.  And she's willing to make some deals for people who want to try their hand at freezing that great summer taste for enjoying next winter. 

Fifteen dollars will get you a 20-25-pound case of Cynthia's great tasting squash. You can find her or her family at the McKinney and White Rock Local Market this weekend.  (Check out our calendar for more info on the markets and directions.)

And you can find detailed directions for freezing squash at the PickYourOwn website. All you need is some freezer bags, a pot of boiling water, a large bowl of ice water and a sharp knife.

If you're not up to freezing or your want to hold a few back for enjoying now, try grilling them  Here's a simple recipe.
Grilled Summer Vegetables
Serves four generously

An assortment of four squash
Two bell peppers (one red and one green for color)
1 lb of your favorite mushrooms
one large onion
1/4 cup olive oil from Texas Olive Ranch
1 tsp. thyme
1 tsp. oregano
1 tsp basil
salt and ground pepper to taste
Cut the vegetables into pieces that are consistent in size, about 3/4 to one-inch thick.
Mix the olive oil and the spices together in a large bowl (vary the spices if you like)
Toss the cut vegetables in the oil and spice mixture
Heat up the grill to medium heat or about 350-375 degrees (if you can hold your hand about three inches above the grill for five to six seconds, it's about right).
Since the vegetables are small, you'll need to put them in a grilling pan or basket so they don't fall through the grate.  If you have a cooling rack or two, you could lay those over the grate instead.

Cook for about 15 minutes or until the vegetables begin to brown, tossing frequently. 

Serve immediately. 

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