We’ve got 3 kinds of hot peppers growing and they’re starting to ripen now.
Last week I made some pimiento cheese, and learned it’s pretty good for stuffing peppers also.
🕊thatcrowwoman

The cheese seems to mellow the heat.

I just got done blanching and freezing some of the squash, and chopping and freezing the sweet peppers, plus set some aside for a cuke-pepper-onion salad Love when the gardens start coming in.

I had a garden last year, which didn't do too well. I decided to skip a garden, but I put some potatoes in that had started rooting, and they are doing great

they are extremely prolific. More than we can eat. I drop some off at the Little Free Pantry at my local library once a week, but still have more.

Any helpful hints for freezing them? I’m guessing cut them into rounds and blanch for ? minutes.
Drain? Pat dry? Freeze on a cookie sheet then transfer to freezer bags/boxes?

Do you have any squash recipes you like, and would those freeze as well?
Many thanks, Marthe.
🕊thatcrowwoman

Summer squash is so low in calories

I cut the squash into 1/2" rounds, and then quarter those. I mix summer squash and zucchini together, just for the colors, but I've done them separately, too. I bring a big pan of water to a boil with just a little salt. Small batches, maybe 2 cups, blanch for 1 minute. Remove with a slotted spoon to a colander, repeat until you've blanched it all. I use at least 2 colanders, so one batch cools and drains slightly, while I do another. I put the cooled batch into a quart freezer bag, leaving it open until I've filled them all. I have put them in the fridge to cool, but I only did 2 bags yesterday, so they went in the freezer within 30 minutes of bagging. If they are well drained and you pack small batches, you won't have any trouble breaking the pieces apart when you use them.

I use the frozen squash in vegetable soup, stir fry, really any of my meat and vegetable meals. I think I thawed and shredded for zucchini bread, and a casserole I make. i've never tried to batter and fry them. Let us know how they turn out!

I love this. You can halve the recipe. It is a great side, and hearty enough for lunch or breakfast

Zucchini Casserole

Bake 350 center rack 40 minutes 10" square pan, grease, set aside

3 cups grated zucchini
4 eggs
1/2 cup veg oil
1 cup Bisquick
1/2 cup chopped onion
1 tsp. seasoned salt (Cajun spice, other similiar spice mixes also work)
1/2 cup grated cheddar cheese + 1/4-1/2 cup of grated cheddar for the top
s&p to taste (optional)
Mix ingredients well and place in the casserole

Bake until knife comes out clean.

brick of Tillamook sharp cheddar cheese. I used the cheese grater attachment on our Kitchen Aid mixer. Makes it a quick and easy job. Now you've got me thinking about stuffing some peppers.