SAVING SUMMER SQUASH

so, here is the deal with this post...at one point in time, i had delusions of grandeur and though i would just post all of my awesome recipes, take all the photographs to help guide y'all, and it would just be the best thing ever. a'int nobody got time for that. since this is an important life skill for the dedicated seasonal eater, especially the farm box customers that are getting a ton (ok a few pounds) of squash in their csa delivery today, i felt like the least i could do was take some photos of my own summer squash haul this morning and show you how to blanch your beauties and freeze them. 

1. slice your squash in 1/2 inch slices...this isn't rocket science. just make everything about the same size. no worries

2. add the sliced squash to boiling water and set your timer for 3-4 minutes. 

3. drain and cool in a bowl of ice water as quickly as possible.

congratulations, you have blanched. 

4. drain, package (i use freezer bags), seal, label, and freeze.