It is just about harvest time for your garden. Cathy Isom has some great tips on the right way to harvest and store summer squash from your garden. That’s coming up on This Land of Ours.
As you check your plants daily, it’s best to harvest summer squash (yellow or zucchini) when small and tender for best flavor. Most varieties average 60 days to maturity, and are ready as soon as a week after flowering. It’s recommended that you cut the gourds off the vine rather than breaking, twisting or yanking them off. Use a knife or shears so that the plant is not injured.
Fresh summer squash can be stored in the refrigerator for up to ten days. You could also freeze your squash. Just wash it, cut off the ends, and slice or cube it. Blanch it in boiling water for three minutes, then immediately immerse in cold water, drain, and allow them to cool and become completely dry. Blanched zucchini or squash can be frozen for up to 14 months, depending on how airtight the seal is. When ready to use, thaw and enjoy within 3 days. But do not attempt to refreeze it.
With just a little preparation, your summer squash can be your “go to” for fall and winter cooking.
I’m Cathy Isom…