Baby Patty Pan Squash - 10 Serving Suggestions

"Oh what are those, they are soooo...cute" is a frequent exclamation we here about our baby patty pan squash.

The next question is "How do you use them."

So here are some serving suggestions.

Maple Patty Pan Baby Squash - Pickled

I made this neat pickling recipe for baby patty pan squash. It would be good with just the pickled patty pan but the maple syrup adds a delightful twist and the jalapeno peppers create a slight spicy undertone.

We have baby patty pan squash in abundance.

Easy Dill Pickles

Making pickles is not difficult no matter what you choose. Dill pickles are especially easy.

The key to good pickles is fresh crisp cucumbers from your local farmers market. They don't have to be pickling cucumbers. Small slicing cucumbers will do just fine.

Here is the recipe...

I Relish the Thought

I made these bread and butter pickles a few weeks ago and I have been eating them on sandwiches. I mixed some peppers, onions and garlic into the pickles and I like this "relish" just as much as the pickles.

I've made the pickled relish separately, which is also a great addition to sandwiches, I have been fine tuning the approach and seasonings. 

You can make these two different ways, one is without canning called refrigerator relish and the second by using a water bath to heat and seal the jars. You can also salt the relish for a more crispy relish or use them unsalted if you want a low salt alternative.

Sweet Pickles - Bread & Butter

I have often wondered why those nice crunchy sweet pickle slices are called bread and butter pickles. Maybe it is obvious to everyone else, bread and butter has the connotation of sandwiches, so I guess it is a sandwich pickle vs. a hamburger pickle.

So I did a little research on this.

Turns out the sandwich part is a good guess. These pickles were developed during the Great Depression when food was scarce and cucumbers were plentiful. The pickles could be preserved for a time of winter scarcity. Cucumber sandwiches were a frequent healthy meal during the off season when garden vegetables were not available but bread and butter were plentiful.

Here is a great recipe that I have made several times and have been fine tuning the approach and seasonings. The first time I made it we ate two jars in the first day.

You can make these two different ways one is without canning call refrigerator pickles and the second by using a water bath to heat and seal the jars. You can also salt the cucumbers for a more crispy pickle or use them unsalted if you want a low salt alternative.

10 Ways to Preserve the Harvest

Here are 10 of the best ways to preserve the harvest.

1) Canning, discover the lost art of water bath canning. Be a Salsa Freak.
2) Dehydrating, many things will keep forever if dried and frozen.
3) Freezing, works well for many things. Consider the on going energy costs.
4) Curing onions and garlic well allows extensive storage.
5) Blanching, enhances the freezing process.
6) Can or freeze jelly or jam.
8) Pick varieties that store a long time. Shallots will store for a year.
9) Pickle cucumbers, zucchini and beets.
10) Ferment cabbage, pickles and garlic.
11) Puree and freeze pumpkin and squash.