By: Mary Ann Ellis
I’m a great fan of summer squash and love it any way it’s cooked—well, except boiled, that is. Boiling those yellow beauties should be illegal; it waters down those wonderful vegetables, leaving them tasting bland as cardboard. Every year I try to fill my freezer about ? full with squash. I prepare them completely, as if I were going to serve them to my family immediately, and then scoop them into freezer containers for safe keeping. I bet I’m not the only one who’s discovered that the old-fashioned plastic freezer container is disappearing. I’ve really had to search for them this year. Probably the demand has slowed to a crawl. Not too many people freeze and can food anymore, I guess. I carefully guard the supply I do have and make sure my family returns any I send home with them. My children and grandchildren love squash as well as I do. Trey, the 14 year-old, keeps a container of squash thawed in his refrigerator all the time. He even eats them for after school snacks, hence the need for squash in my freezer. They are traveling vegetables. Frequently he’ll call me and say, “Grandma, when you come up, would you bring some more squash?”
