I also gathered a little basket of green beans & sweet peas.
Since my garden is so small, I often harvest less than 2 servings of any given veggie. When that has happened, I've just blanched & frozen the little portions. Fresh-frozen veggies are much better than rotten ones or a meal with 4 beans!
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By June 9th the squash were ready for pickin'!
And for dinner I made about a third-recipe of Grandmommy's Cheesy Squash Casserole (without the bacon -- we were out)!
Grandmommy's Cheesy Squash Casserole
12 medium-sized yellow squash
6 slices of bacon
3/4 cup chopped onion
3 eggs beaten
1 1/2 cups shredded cheddar cheese
salt & pepper to taste
1 1/2 tablespoons Worchestershire sauce
Cook squash, salted until tender; drain and mash. Cook bacon until crisp; drain well; reserve drippings. Crumble bacon into squash. Saute onions in drippings. Combine all ingredients, stirring well. Spoon into a lightly greased 1 1/2 quart casserole dish. Bake at 350 degrees for 30 minutes.
To be continued...