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The harvest saga continues

Summer squash, green beans, sweet peppers, and broccoliNights have started dropping into the low 40s this week --- time to get serious about freezing the last of the summer crops.

Now that we suddenly have enough summer squash to preserve, I decided to try to find a mush-free way to freeze them.  Last year, I steam-blanched the squash then froze them, and the thawed squash turned out watery --- okay in a spaghetti sauce, but not so great otherwise.  A friend of mind grills her summer squash before freezing them with great results.  I decided to slice the squash lengthwise and broil them in the oven rather than firing up the grill.  The result was certainly tasty in the short term --- we'll have to wait and see how they thaw out once winter hits.

Brought to you by our homemade chicken waterer.


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