Susan Spess Shay

Still playing make believe.


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Lock Your Doors!

Marilyn Pappano, whose newest book, In the Enemy’s Arms, is on shelves now–and it’s fabulous, tells a joke about being from a Small Town World where the only time you lock your doors is during zucchini season. Guess what?

It’s time! 🙂

Most of my family LOVES squash. I remember eating it as a kid with ketchup, but I got smarter after that.

Grandma Reeves wouldn’t eat it at all. Mama could fry up a big platter, and Grandma would just pass it along. “I don’t eat squash. It’s poor folks’ food!”

“Then I’m a poor folk.” Daddy grinned big. “Pass that squash over here.”

We told our kids it was grown up food, and they couldn’t have any. Funny how that makes them beg for it! (It worked until they figured out what we were doing.)

I like straight or crook neck (yellow) ever better than zucchini, but I don’t quibble if someone else cooking. IT’S ALL GOOD.

You know how they tell you in church that you can’t out give God? You can’t out give a squash plant, either. It’s the gift that just keeps on giving. You can batter and fry the blossoms or eat the whole fruit.

The squash itself can be fried, baked, stuffed, boiled, broiled, sautéed or made into a casserole or dessert bread. (There’s not much better than zucchini bread. Yuuuum!) I’ve read you can even put leftover stewed squash in white bread, but I’ve never tried it.

When G-Man and I were first married, we were very successful at growing squash. (Hey, if you water it, it will grow.) We cooked that stuff every way we could think of. And we froze it.

If you freeze squash, don’t let your dog unplug the deep freeze. Bags of frozen squash left to defrost and sit a few days before you find is a real mess. (Blech.)

My absolute favorite way to eat squash is fried. Yuuummy goodness.

Here’s how Mama taught me–

First you slice the small fruit into a bowl of salted water.

 Keep the slices thin.

Dredge the slices in salted flour. (I’ve found that just salty water, the way Mama did it, isn’t enough seasoning.)

 Shake off the excess flour and fry the slices in oil. I use Cannola Oil, but any vegetable oil works. I don’t deep fry my squash, but you could.

Then you just set them on the table and watch them disappear. If they make it to the table. Sometimes it’s a toss up–will we leave any to serve with dinner? 😉

So–that’s my favorite way to prepare squash. Please–someone share their favorite zucchini bread recipe with me. I’ve never baked it. 🙂

My hibiscus–just for fun.

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