Total Pageviews

Thursday, June 2, 2011

Stewed Squash

Our garden and fruit orchard have produced delicious fruit and vegetables this spring and summer.  We have gathered the mayhaws, nectarines, potatoes, plums, and peaches.  We are now gathering blackberries, tomatoes, peppers, okra, cucumbers, and squash.  I have made peach preserves, hot pepper jelly, and crystalized sweet pickles.  The watermelons and cantaloupes are growing every day.  Our kitchen island has lots of tomatoes in different stages of ripeness.  Phillip is very happy that the tomatoes are large enough that a slice of tomato will cover a slice of bread when he makes a sandwich.  He says the tomato tastes like a tomato should.  We love watching our garden grow.

I have just started to eat Stewed Squash.  Phillip loves it and he cooks it when we have it.  He only planted 4 hills of squash in his garden and said it would be plenty for us and it has.   

                                                         Stewed Squash  

Dozen squash
1 onion, finely chopped
salt & pepper to taste

Wash and slice squash.    Cover the bottom of iron skillet with cooking oil.  Add squash, onion, salt, & pepper to iron skillet.  Cover with lid.  Cook on medium heat for 20 to 25 min. stirring occasionally, until squash becomes soft.

No comments:

Post a Comment