After losing 10-15 yellow squash to blossom-end-rot, I've been picking 2-3 every other day or so. We've steamed them and topped them with butter and parmesan cheese. On the 5th, our 4th of July holiday from work, we brushed them with oil, sprinkled with salt and pepper and put them on the grill until tender. Since I just picked another yellow squash this afternoon plus 2 zucchinis I need to look through my recipes to refresh my memory of what else we can do with them.
Some of the squash from this weekend and today:
I have had people ask me why I pick them so small. It is simply because I like to use the whole thing. When they get to be the size of the county fair entries you have to scrape out the huge seeds and stringy stuff in the middle. When they are smaller I just slice off both ends and can use the whole thing with out the mess of taking all the seeds out.
Today is also iFellowship day at seeds of Faith!