One Thing that can definitely be said about summers here in the Ozarks is the Heat and Humidity. It is not something for everyone and we all seek out ways to stay cool and get the
gardens in at the same time. Canning takes priority at the house and often times we try to come up with alternatives that is not quite so heat producing. So today I give you a recipe for Summer Squash that is sure to please in the southern way,
and besides breading and frying them in the complete Southern tradition.
We are going to cook them up and you can package and freeze this well if the Summer Squash season is a Bumper Crop.
4 lbs of Summer Squash—Yellow or Zucchini cut into about 1-2 inch cubes
2 Med Onions Sliced into strips or curls
1 Green Tomato Chopped (I usually add 2-3 if they are available)
1 Clove Garlic Minced
1 Tsp Black Pepper
1 Tsp Salt or to taste
1 Cup of Water
Do not peel the Squash—add all ingredients into a large pot with one cup of water.
Bring To a boil and reduce heat and cover. Cook until the squash and other vegetables are tender.
In the pot add 4 Tbs of Bacon Drippings (I hope you save yours, if not fry some bacon and use the fat.)
Add the Drained Squash and cook under low heat until water begins to evaporate stirring often to ensure a good flavor throughout.
This is a really good dish to serve, I have substituted the bacon fat for olive or canola oil which you can do, but it will not be a true southern tradition to do so.
At this point you can serve this like this or place in 1 Quart Freezer bags and store for a winter treat with a hint of an Ozark Memory.