Summer Squash

It happens every year. I plant far too many summer squash plants. No matter how many times I remind myself that two or three plants is enough, I can't help myself.

They just look so small...

But before you know it, they grow ...

And begin producing a ridiculous amount of squash....

Just a bit of a gardening note before I proceed: squash should not be planted this close together - it encourages diseases like powdery mildew and decreases the amount of squash produced. Nor should squash be allowed to grow this large. Harvest them when they are small for the best flavor.

I love summer squash, but I'm not a fan of freezing it. I'd much rather cook delicious winter squash than frozen or out-of-season summer squash. So it was becoming a dilemma, what to do with all this excess produce (it is inevitable that your friends and neighbors will also be inundated by their own plentiful harvests and hence will not want any of yours). Last summer I was all about jam. This summer it has been pickles. I have learned that summer squash make delicious pickles. There are a variety of recipes for canning squash pickles and I have had success with every one I have tried. This is a particularly good and easy one...

Zucchini Pickles  

(recipe from a newspaper clipping from Food Day in the Oregonian, August 2010)

Makes 1 quart or 2 pints

• 2 cloves garlic
• 1/2 tsp mustard seeds
• 1/4 tsp coriander seeds
• 2 large pinches crushed red pepper flakes
• 1 pound summer squash cut into spears
• 1 1/4 cup cider vinegar
• 1 1/4 cup water
• 1 1/2 tsp coarse salt
• 1 TBS granulated sugar

Place the garlic, mustard seed, coriander seeds, and red peppers in the jar. Pack squash spears into the jar. They will shrink after the brine is added, so pack as tightly as you can without smashing them.
In a saucepan, bring the vinegar, water, salt, and sugar to a boil. Remove from the heat and pour over the squash. Attach lids, let cool, and refrigerate.
The pickles will be ready by the next day. However, they are better if allowed to pickle for a week. These are definitely a perfect addition to a fall BBQ or your lunchtime sandwich. You might not use all of the pickling brine. Don't throw it away! It will keep for about 2 weeks in your fridge for use as a salad dressing or marinade.

This is a recipe I make weekly during the summer. I have no idea where this recipe came from, but I can not claim credit for it. These muffins are a perfect breakfast served with some fresh fruit. They are so moist I never add any butter or jam to them. My daughter absolutely loves them and regularly asks to have one for a snack. I usually make a full batch of batter but freeze or refrigerate half for later (this is particularly useful if you have guests in town and want a nice breakfast without any work). Feel free to experiment with the amount of sugar and oil.

Squash Bran Muffins

Makes 24 large muffins

• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 1/2 TBS baking powder
• 1/2 tsp salt
• 1 TBS cinammon
• 2 cups wheat bran
• 4 eggs
• 1 cup vegetable oil
• 1 1/4 cup dark brown sugar
• 1/4 molasses
• 3 cups finely grated summer squash (or carrots)
• 1 cup raisins

Sift together the flour, baking soda and powder, salt, and cinnamon. Add the bran.
Beat the eggs. Add the oil, sugar, and molasses.
Add the grated squash and raisins. Add to the flour mixture, stirring just enough to combine.
Bake at 350-degrees for 25 minutes.

Of course my absolute favorite squash recipe is to simply slice them, coat with some olive oil, salt, and pepper, and throw them on the BBQ. I actually just pulled several of our squash plants yesterday to make room for some fall crops of salad greens, onions, garlic, and carrots. I have had my fill of squash for the year, but I know that it won't be long before I am looking forward to BBQ summer squash and squash bran muffins.