The weather has begun to warm here. Gardens have been put in and soon fresh vegetables will appear in kitchens. Until then, we have what is in the freezer.
The plate below shows our favorites. Purple hull peas with Aunt Lucy's squash relish, watermelon rind pickles, field corn, squash and cornbread. The peas, corn and squash are from my freezer. The cornbread is made from scratch, and I canned the watermelon pickles and squash relish.
Squash is a favorite at my home and this is how I prepare it. Your cardiologist may not approve.
Cook 3 or 4 pieces of bacon and drain off as much grease as possible. Add some olive oil, a couple of tablespoons should do it. You want the bacon flavor in the squash for seasoning, but not the fat. Those little brown bits have loads of flavor.
Add about 1/2 of a chopped onion to the pan and cook until the onion is almost translucent.
Thaw out 1 pint of crook neck squash and add to pan, including the juices. Turn the heat down and cook for about 25 minutes. The squash will be done when most of the water is gone and it begins to brown lightly on the bottom. Stir frequently toward the end to keep it from burning. This will burn quickly, so do not walk away from this.
Squash is part of most meals here in May and June. Fresh is of course best, but properly home preserved is perfectly acceptable.
Now for the the best part, enjoy!!! This is the way we grew up eating. Simple, home preserved foods that were prepared with love. No matter what foods we may like, we seem to always want simple foods such as this.
Rattlebridge Farm for Foodie Friday
Miz Helen's Country Cottage for Full Plate Thursday
Deborah Jean's Dandelion House, My Simple Country Living, White Wolf Summit and Hibiscus House for Farmgirl Friday