Monday, August 31, 2009

Zucchini Recipe

I HAVE to share with you my wife’s recipe which I personally LOVE! If you like the flavor of vinegar AND want to get rid of your massive quantities of zucchini, give this a shot:

10 cups zucchini, 4 cups onion, 5 tablespoons salt

Grate (food processor) the above ingredients and let stand overnight. Drain and rinse in the morning. Put in large pan and add:

6 cups of sugar, 2 1/4 cups cider vinegar, 1tsp each of Nutmeg, dry mustard, tumeric, and corn starch, 2 tsp celery seed, 2 tsp cinnamon, 2 red and 2 green peppers finely chopped.

Cook for 30 minutes. Seal hot relish in sterile jars. Follow proper sterile canning methods (see Kerr or Ball website for instructions).

Curtis Jones, President
Botanical Interests, Inc.

Friday, August 14, 2009

Our Favorite Squash Recipes

It’s squash time! Do you have more squash than you know what to do with? Here are some of our favorite squash recipes, they are all very easy!

Stuffed Squash Blossoms

Open blossoms and check for bugs (or leave them in for extra protein:). Place a piece of mozzarella cheese and a pinch of either basil, parsley, oregano or your favorite herb inside the blossom (harvest blossom early in the morning). Twist ends of blossom to close. Dip into beaten egg, then fine corn flour. Fry in hot olive oil in a cast iron pan, turning them over when browned. Drain on towels and serve hot. Salt if necessary.

Koose (Stuffed Squash)


Several squash

1 cup rice

1 small can tomato sauce

1, 16 oz can tomatoes




1.5 lbs ground lamb

1 t salt

Directions: Cut squash stems and scoop out seeds

Mix rice and all spices together. stuff squash with mixture

arrange in pan, cover squash with tomatoes and tomato sauce. add a thin layer of water in bottom of pan to keep squash from burning. Bake for 20 minutes or until squash is tender.

Judy’s Squash Delight

Slice 4 crookneck or zucchini squashand mix with 2 cups of tomato pasta sauce and 1 cup italian bread crumbs. top with jack cheeese and bake at 350 degrees for 20 minutes. Kids love it!

Sauteed Squash

Peel delicata squash, scoop out the seeds and slice squash into 1/2″ pieces. Saute in olive oil over medium heat until golden (about 5 min) turn and cook until tender. season to taste (try garlic, parsley, toasted chopped pecans, and/or salt and pepper) and serve!

Baked Squash

Preheat over to 450 degrees. Split squash in half and remove seeds. Place cut side down in baking dish and bake for 40-50 minutes or until squash is easily pierced with fork. Turn over, make indentations in flesh with fork and drizzle butter or hot maple syrup. Serve hot.

What are some of your favorite squash recipes?