Go, Vols!

We opened the last jar this week.  An experiment from last summer, squash pickles proved to be a family favorite and pantry shelf space is already dedicated to what, fingers crossed, will be another bumper crop.  Crisper than cucumbers, these squash pickles are tart and addictive.

Include Fresh Herbs & Peppers in Squash Pickles

 
After tilling farm fields, squash seedlings emerged, thousands of them, and even though we thinned hundreds, with good growing weather, we will harvest more than we can possibly use.  Since these "volunteers" chose their own spot, we added rich composted manure to surrounding soil to add nutrients. 

Early May, 2016, Squash Seedlings

If Squash Season, 2015, is any indication, this summer's fruit may look different from what most gardeners grow, due to cross-pollination of numerous species.  For more about squash reproduction, see earlier blog: The Sexy Garden

A Few Specimens From 2015

A recent trip to Knoxville included dining at Blackberry Farm, a culinary mecca that deserves every accolade heaped upon its beautiful shoulders.  Blackberry grows many of the restaurant's food ingredients in surrounding gardens and even though most Tennessee fans would claim the menu's first course as a tribute to UT's Volunteers, it also acknowledged an heirloom garden's volunteer plants, ultimate "free food."

Reseeding Heirloom Plants Made a Delicious Salad

If your summer garden includes a bountiful squash harvest, plan to make these pickles.  Pickling solution may be made and stored in the refrigerator until squash are ready to pick.  For those who do not grow heirloom squash, make a friend who does.  These productive plants require daily harvest and usually overwhelm gardeners.  With all those seedlings in the field, I am making a list of friends, family, acquaintances and strangers.  Is you name in the phone book?

Squash Pickles

For the pickling solution, in a large pot, heat 2 cups white vinegar, 1 3/4 cups water and 4 tablespoons kosher salt.  (For best results, do not use iodized.)  Stir until salt dissolves and cool to room temperature before storing in the refrigerator.  This is a great solution for any pickle and I make it by the gallon.  

Remove ends and slice tender young squash lengthwise, into spear shapes.  Pack tightly into pint or quart jars and add fresh herbs, a garlic clove and brightly colored peppers, sliced in half.  For herbs, I add dill, oregano, thyme and basil.  Jalapeno, Serrano or Fish peppers are good choices for heat, while Jimmy Nardello (in above photo) is an excellent sweet pepper.  
Heat pickling solution to boiling and pour over packed squash, leaving 1/4 inch head space.  Process 10 minutes in a boiling water bath.