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 Freezing Yellow Squash
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mollybee
Farmgirl in Training

29 Posts

JoAnn
Rogue River OR
USA
29 Posts

Posted - Sep 12 2011 :  11:46:10 AM  Show Profile
Hi everyone. I could use some help on freezing yellow squash. I know about blanching and freezer bags, what I am wondering is, some recipes for cooking after it's frozen so it's not so rubbery.



JoAnn Farmgirl #385

ceejay48
Farmgirl Legend/Schoolmarm/Sharpshooter

13844 Posts

CeeJay (CJ)
Dolores Colorado
USA
13844 Posts

Posted - Sep 12 2011 :  2:58:35 PM  Show Profile  Send ceejay48 a Yahoo! Message
JoAnn,
If you haven't already you might post in Farm Kitchen as well . . . you might get more ideas on recipes, etc.
Happy squashing!
CJ

..from the barefoot farmgirl in SW Colorado...sister chick #665.
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WoodstreamDreambyNicole
True Blue Farmgirl

177 Posts

Nicole
Marlton NJ
USA
177 Posts

Posted - Sep 13 2011 :  4:52:06 PM  Show Profile
Hi,
I have frozen yellow (summer) squash successfully. I hope I'm not too late to help!
My MIL told me this year with our bumper crop to slice it 1/4 inch thick - raw, lay it on parchment lined sheet pans and freeze individually, then once frozen dump into freezer bags and freeze. You can pick out as much as you need. I quartered some slices that were big.
I just used some of the squash & zucchini (same method) in Chicken Orzo Soup last week and it was fantastic!
Chicken & Orzo Soup (from Pampered Chef)
½ cup chopped onion
1 teaspoon olive oil
2 garlic cloves, pressed
1 teaspoon dried oregano
1 carton 32 oz. chicken broth
1 cup water
¼ teaspoon black pepper
1/3 cup cooked orzo
1 ½ cups diced cooked chicken
1 cup chopped zucchini
1/3 cup chopped roasted red pepper
1 tablespoon lemon juice
Feta cheese
1. Chop onion using Food Chopper. Heat oil in Professional Medium (3-Qt) Saucepan over medium-high heat until hot. Add onion, garlic pressed with Garlic Press and oregano; cook and stir 3 minutes. Add broth, water and black pepper. Bring to a boil. Stir in orzo; cook, stirring occasionally, 8 minutes or until orzo is tender.
2. Meanwhile, dice chicken using Chef’s Knife. Chop zucchini and red pepper with food chopper. Add Chicken, zucchini and red pepper to broth. Return to a boil; cook 1 minute. Remove from heat; stir in lemon juice. Ladle soup into bowls/ sprinkle with feta cheese to taste. Serve with pita bread and salad
Yield: 4 servings (6 cups)
HTH!

Nicole
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