- lows: 65 - 75
- highs: 84 - 96
Planted:
- buckwheat
- oregano
- thyme
- rosemary
- okra
- strawberries
- beets, volunteers
- potatoes, volunteers, red pontiac
- potatoes, fingerling salad
- carrots, volunteers, Scarlet Nantes
- turnips, volunteers, purple top
- tomatoes, Romas
- cucumbers, Marketmore 76
- melon, green nutmeg
- blueberries
- cabbage
- cowpeas
- green beans (1st few)
- tomatoes & okra, 10 qts canned (fresh tomatoes, frozen okra)
- pizza sauce, 5 pints canned
- okra, 1 qt frozen
- mozzarella, frozen 5 pizzas worth
- whey, 1 ice cube trayful
- summer squash, shredded, frozen, 2 quarts
- carrots, Scarlet Nantes
- lettuce, Romaine, & mixed
Eating Our Own:
- fresh eggs
- fresh blueberries
- fresh cabbage
- fresh carrots (volunteers)
- fresh tomatoes
- fresh cucumbers
- fresh okra
- fresh melon
- fresh strawberries
- fresh turnips (volunteers)
- fresh beets (volunteers)
- fresh goat milk
- yogurt
- mozzarella
- whey
- ricotta
- canned blueberry jam
- canned figs
- canned pizza sauce
- canned cucumber relish
- canned pickles
- frozen blueberries
- frozen cantaloupe
- frozen bell peppers
- dried cantaloupe (last of)
- dried watermelon
- lacto-fermented Swiss chard
- lacto-fermented cucumbers
Egg Counts:
- Sun. 3
- Mon. 2
- Tues. 5
- Wed. 4
- Thurs. 2
- Fri. 2
- Sat. 3
- Week's Total: 21
Accomplished:
- tilled fall garden
- mulched
- weeded
When you shred your summer squash to freeze, do you let it drain some of it's liquid off before going into the freezer? My aunt used to freeze all that was given to her and I never knew how she did it. Thanks! xo
ReplyDeleteSherri, this is the second year I've frozen squash. Last year I cut it in chunks and froze it, but we didn't like it. It was watery when defrosted, but on top of that, we don't care for steamed squash. The squash was dry when I put it in the freezer. I don't know how the shreds will work, but I figure I can drain the water and use them in soups and veggie pancakes. It's an experiment because we have more squash than we can possibly eat!
ReplyDeleteI just remembered! Last year I blanched the squash before putting it in the freezer. I put the chunks into a mesh grapefruit bag and plunked it into boiling water for a minute or so. This year I just shredded, laid it out on a cookie sheet to freeze, and then bagged it after it was frozen. Will have to let you know what happens when I defrost and cook it.
ReplyDelete