The comic book Foxtrot ran a series of comics wherein the mom planted a package of zucchini seeds, estimating one zucchini per seed. Then you see page after page of the family lugging armfuls of zucchinis into the house.
It set me up with unreasonable expectations of how productive squash is. Powdery mildew always seems to do us in. We seem to have a bad colony of it and it decimates both our summer and winter squash crops most years. We spray it with a homemade mixture of baking soda, water, and vegetable oil. The remedy sounded good when we read about it, but the powdery mildew always seems to win. Not this year though! While we’re not at Foxtrot proportions, we’re finally in that place where we’re getting squash faster than we can eat them.
My preferred way to use zucchini is to shred it in the food processor and then freeze 2 cup bags of it. These get dumped into zucchini breads and muffins all winter. We also like to cut summer squash into small wheels to bake with salt and olive oil.
Someone gave us avocado oil as a gift some time ago. We’re trying to use it up. Note to anybody who is considering avocado oil, it makes your baked squash taste a little funny. Smells interesting though!
We’re in the market for new ideas of how to use summer squash up. What do you do in your household?