My parents grow their own vegetables in about a half acre garden. I mentioned it here early in the history of my blog's young life.
They pick peas and butterbeans and shell them by hand, never with a machine. When I was growing up pea and bean picking and shelling was a required chore and usually all done in June. We got up at dawn to pick before it got too hot. Usually we shelled on the back porch but if it was too hot I was allowed to go inside to do my portion...in front of the tv, of course. Some of my favorite memories are of my brothers, their wives, and my aunts coming over to help shell. That's when the stories of the good ole days started flowing. They made the shelling, sore fingers, and big mess much more tolerable.
After shelling Mama carefully washes and picks out the bad ones, blanches, and scoops them into pint and quart freezer bags. She prefers the twist tie type but those are hard to find nowadays. She uses zip top freezer bags now. They cut the okra and repeat the same process and into one of the deep freezers it goes. They have two. They pick, wash, peel, cook, and can and/or freeze the tomatoes. Every single one gets peeled. Same process with the corn...on and off the cob. Some years they plant extra cucumbers and make sweet pickles. And I mean really sweet pickles. Oh, and peanuts. I love green peanuts...and salty boiled ones. They freeze those as well.
There are other vegetables that don't get put into the freezer because they don't plant large amounts of them. Squash is one of them. They usually plant one short row. Well, short to them anyway.
This is how my mother cooks them. Their purpose in life is to be dipped in buttermilk, floured, salted, peppered, and fried in grease! There's just no better legacy for a squash.
I got to bring these home!
I made two casseroles using the "Mama's Way" two-cheese recipe in the May issue of Southern Living. It's the best recipe for squash casserole ever!
Check back soon for Part II!
They pick peas and butterbeans and shell them by hand, never with a machine. When I was growing up pea and bean picking and shelling was a required chore and usually all done in June. We got up at dawn to pick before it got too hot. Usually we shelled on the back porch but if it was too hot I was allowed to go inside to do my portion...in front of the tv, of course. Some of my favorite memories are of my brothers, their wives, and my aunts coming over to help shell. That's when the stories of the good ole days started flowing. They made the shelling, sore fingers, and big mess much more tolerable.
After shelling Mama carefully washes and picks out the bad ones, blanches, and scoops them into pint and quart freezer bags. She prefers the twist tie type but those are hard to find nowadays. She uses zip top freezer bags now. They cut the okra and repeat the same process and into one of the deep freezers it goes. They have two. They pick, wash, peel, cook, and can and/or freeze the tomatoes. Every single one gets peeled. Same process with the corn...on and off the cob. Some years they plant extra cucumbers and make sweet pickles. And I mean really sweet pickles. Oh, and peanuts. I love green peanuts...and salty boiled ones. They freeze those as well.
There are other vegetables that don't get put into the freezer because they don't plant large amounts of them. Squash is one of them. They usually plant one short row. Well, short to them anyway.
This is how my mother cooks them. Their purpose in life is to be dipped in buttermilk, floured, salted, peppered, and fried in grease! There's just no better legacy for a squash.
I got to bring these home!
I made two casseroles using the "Mama's Way" two-cheese recipe in the May issue of Southern Living. It's the best recipe for squash casserole ever!
Check back soon for Part II!



