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Wednesday, May 2, 2012

Stewed Squash


Stewed Squash

We now have fresh squash in our garden.  Phillip said that the honey bees are visiting our cucumber blooms, squash blooms, pepper blooms, tomato blooms, and blackberry blooms.  Our nectarines are ripe and so sweet and juicy.  They taste just like a peach.   With warmer days and nights, vegetables and flowers will grow quickly.  I have to get out in the yard each evening and look at the daylillies that have bloomed.  Today, there were light orange with a white stripe, pink, burgundy, and deep maroon blooms.  I like to add new daylillies to our flower bed every year, so I visit Ann's Daylillies on S. Appletree Street in Dothan.  She has so many and her prices are very reasonable. 

Last summer was my first taste of Stewed Squash and I like it alot now.  Phillip's Mom loved for him to bring her squash.  This is her recipe and we think it's just right.  

Stewed Squash 

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

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

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