The squash and zucchini are really coming in now. I always plant too much but I pine for it in the spring. Too bad it doesn’t freeze well. It can be used from frozen for veggie soup because the texture isn’t as important in that application. To prepare it, I slice it, drop into boiling water for about a minute and then shock it in ice water. I drain it, pat it dry a bit and then (gently!) vacuum seal and freeze it.
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Come Through the Gate and into the Garden