Last year we planted a garden, and it covered less than half of our garden area. So this year, I figured, why not cover the whole darn thing? Less weeds right? Well actually that has turned out to be true (at least now that the plants have grown). We have our own little jungle and have to fight to keep it off our neighbors yard. Those little pumpkin and squash plants used to look to cute... now they are letting the little beans and strawberries know who is boss! I even planted a pumpkin plant from seed and it is massive now. This year we planted:
The kids love to help hoe the weeds and pick the fruits of their labor. They helped plant all the starter plants and the seeds for beans, pumpkins and watermelon (a no-show this year, thank goodness).
So now, my problem is... what do I do with all this yellow squash?
The kids love to help hoe the weeds and pick the fruits of their labor. They helped plant all the starter plants and the seeds for beans, pumpkins and watermelon (a no-show this year, thank goodness).
So now, my problem is... what do I do with all this yellow squash?
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1 comment:
Yellow squash casserole is great! And...this may sound weird and it might be a Southern thing, I'm not sure...but Squash and Onions is one of our favorites! Here's how:
Slice squash in medium slices. In large iron skillet melt 2 tablespoons of margarine; when melted add the squash and onions in layers, sprinkling salt and pepper between layers. Cover and cook over low heat. When squash starts to become tender, mix gently and chop the squash a bit as you mix, but not a lot. Cook until squash is tender, about 20 minutes or so.
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