Dan’s Garden: Summer Squash

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MEDFORD, Ore. — The problem this time of year with summer squash is the massive amount of variety. There are so many wonderful things that can happen with this beautiful, versatile crop. It can be diced, sliced, frozen, shredded and frozen, pickled, dehydrated for a winters scoop; it can be eaten raw.

The bad part about summer squash is that it doesn’t keep for a long time such as the winter squash does and the summer squash has a much softer skin but in some cases when they have gotten away from you, that skin can be really tough especially in a dried condition. You may want to peel the squash. One of the things that can be done when you get the big baseball bat zucchini is to slice them about half an inch thick or three eighths of an inch thick.

Slice them thick about a quarter inch to three and an eighth of an inch, salt them slightly, let them sit for about an hour so that the moisture is pulled out and then rinse them carefully and either dehydrate them or grill them.

You can also coat them with barbecue sauce or teriyaki sauce and make a wonderful side dish. You can also do the same thing when you’re drying them use some sort of sauce on them. It makes a delightfully flavored chip and you can vary the thickness of the chip and the texture and the crunch.

For more information, consult the OSU Master Gardeners Hotlines:
Jackson County: 541-776-7371
Josephine County: 541-476-6613
Klamath County: 541-883-7131
Curry County: 541-247-6672