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| I did a search, on the "101 things to do with Zucchini" thread found 1 recipe with no amounts given for a casserole. But need more ideas.
I bought a couple of "yellow squash" plants from a greenhouse, gave 1 to my dad and kept 1, they turned out to be crookneck. He won't eat them, is giving his to me. Squash isn't selling at market (or at least didn't last week - will try tomorrow) so I am drowning in zukes and crookneck. Zukes I can handle. But what to do with crookneck? Also, how big are you supposed to let these get? Pick when small and pale yellow like straightneck (in that case they may be very small, like "baby" squash), or let them get a little darker, heading to orange? They get wartier then too, and Dad says the skin was too tough. TIA |
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| Pick them small. As soon as they start to turn darker, the skin will be very tough. I don't grow them anymore (I grow yellow zucchini instead), but the only way we could eat them after they got warty was split them in half from stem to blossom end, saute or grill the cut side, turn them over and baste with butter or olive oil and seasonings. Then we just scooped out the flesh and left the rind. |
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| Too big? My dad picked the small one, there's nothing to it, but then he picks straight neck when it's still greenish! (funny b/c he picks zukes larger) So are these any good even for grilling? |
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| I took the pic with my iPad and posted from there, but then couldn't figure out how. So here it is from my laptop and PB
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| You can do anything with a crookneck that you would do with a zucchini or any other summer squash. So all the 101 recipes can be made with crookneck. In the pic, the small one is best but the bigger ones can still be grilled in half, chunked on kabobs, marinated, boiled, baked, fried, broiled, diced and added to casseroles or salads, pickled, baked, whatever. No difference and unlimited uses. Dave |
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| I'm going to have to try them - little one is about 5" and bigger ones 7" long. We've been trying to eat the zukes and already everyone's tired of them! I just put the one (on the right) I picked a week ago in the box for the chickens. If the large one I picked today doesn't sell tomorrow I will cube it up and grill (kabob) or soemthing this weekend just to see what they taste like. My dad simmers everything (almost steams) and said they were too tough when big and too mushy when small and didn't taste like anything. Maybe it just needs a different cooking method. I'm assuming the large one is too large in diameter to pickle - but would the small (more tender-skinned) one work in the NCHFP Pickled Zucchini recipe, mixed with zukes, if they don't sell? I picked 5 nice small zukes today. |
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- Posted by luvncannin 7a-panhandle tx (My Page) on Thu, Jul 26, 12 at 11:31
| A friend of mine taught me to chunk them and boil them in with the potatoes for mashing. Very good and the kids never knew they were in there. Kim |
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| Use the small one! I pick mine about that size. My favorite crookneck casserole recipe. In a 9" X 3" deep casserole dish put, A layer of squash sliced about 1/4" thick and overlapped A layer of sliced onions about 1/8" thick and overlapped A layer of Kielbasa sausage sliced about 1/4" thick A layer of sharp cheddar cheese sliced about 1/4" thick Repeat Beat 2 eggs with salt and pepper and pour over Bake at 350 until cheese starts to brown, about 40 minutes. |
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- Posted by tishtoshnm 6/NM (My Page) on Fri, Jul 27, 12 at 14:40
| One of my favorite ways to eat yellow squash is sauteed with onions, shiitake mushrooms, tomatoes and herbs. Take it off the heat and toss with crumbled goat cheese or feta or serve with a dollop of ricotta. |
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