The squash has officially started producing. This is our first two days worth, and I've already got another batch bigger than this waiting to be chopped, blanched and frozen.
Our first squash? It came Wednesday, and we are already up to getting this much every day, despite the plants that were broken by high winds. I'm telling you, when squash decides to start producing, it doesn't hold back!
3 comments:
I love new squash. I do have one question though, why do you blanch before freezing? When I was growing up the best I remember we never blanched squash before freezing it. We would wash it good, slice it, bag it and freeze. It was always like having fresh squash when we took it out of the freezer. Is there something I missed by not blanching?
Blanching is the scalding of vegetables in boiling water or steam. Blanching slows or stops the action of enzymes. Up until harvest time, enzymes cause vegetables to grow and mature. If vegetables are not blanched, or blanching is not long enough, the enzymes continue to be active during frozen storage causing off-colors, off-flavors and toughening.
I took that straight off the following link, lol. You can check this out for more information on why you should blanch before freezing - but you should do whatever works for you!
http://missourifamilies.org/features/foodsafetyarticles/fdsftyfeature12.htm
Whoo hoo! They're beautiful, Barb!
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