Our Backyard Vegetable Garden
Yellow Squash
We never grew yellow squash in our vegetable garden before this year. We usually grow zucchini, which is a green squash. We decided to grow our own yellow squash this year because we saw a pack of yellow squash plants for sale at the local supermarket. These plants were not that expensive like some of the vegetable plants we saw at a few nearby stores.
We only recently started eating yellow squash after we decided to buy it at the supermarket. The reason we started to buy the yellow squash is because an out of state supermarket that we shopped in was offering the yellow squash at a bargain price per pound. Being on a limited budget, we could not ignore this bargain price. We are glad that we decided to buy this new vegetable because we like the way it tastes.
The both of us grew up enjoying zucchini, both homegrown and store bought. To us, zucchini, which is a green squash, has a stronger taste and flavor. The taste of the yellow squash, to us, is a bit more delicate than the green zucchini. However, we have come to like the taste of the yellow squash too. We cook the yellow squash differently than we cook the green zucchini because of its delicate taste.
The other day, after washing the yellow squash, it was cut into slices, not too thin and not too thick. We cooked the yellow squash slices in a bit of water for a few minutes until the delicate yellow squash was fork tender. After placing the slices of the yellow squash onto our plates, we drizzled some extra virgin olive oil on top. The fresh yellow squash was a tasty side dish to our pizza. Yummy! It was a light and easy to prepare dinner.
Vegetables freshly picked from our own vegetable garden taste terrific and delicious. When we purchase yellow squash at the supermarket, it tastes good, but most of the time it is not freshly picked and we can taste the difference.
We really enjoy working in our vegetable garden because it is lots of fun. Our vegetable garden gives us great joy and lots of tasty vegetables.
Published by Bernadette
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1 Comments
Post a CommentHello, I was browsing garden blgs and came upon yours about yellow squash. I thought to offer a few options for preparing just in case you are not familiar as you mentioned you had recently tried it. I live in the south...Here we slice, moisten with water or dip in beaten egg and water, roll in 1/2 c cornmeal n 1/ c flour seasoned with a little salt, coat the squash and fry up quickly in canola oil until lightly browned. Kind of like you would prepare fried green tomatoes. We do zucchini this way also. Also, mix yellow squash and zucchini in a pan with a drizzle of olive oil, throw in a little onion and green pepper, saute until barley tender...not overdone. At the last add a little mozerella cheese and flip into a flour tortilla shell with some salsa for a healthy meal! Can be done in an omlet also. We also do squash pickles which is yellow and zucchini squash, pepper n onion with a pickling mixture. Makes a great salad on the table and we can this up.