Because we’ve been busy (and I’ve been a bit lazy), we didn’t do much planting this year. But, we still have our peppers planted from last year, and they are doing quite well. However, my sons went to a food coop and received more squash and tomatoes than they could handle. So now, I have a freezer full of squash and tomatoes. When I say a freezer full, I mean, I bought a frozen pizza and couldn’t find room for it. Yeah! That much.
The phone conversation went something like this:
Daniel and Josh: Hey Momma. We went to that food coop. They told us to pop the trunk. They loaded it up, closed the trunk, and we drove off. We got some squash and tomatoes that we can’t use. You want some?
Me: Sure. How much did you get?
Daniel and Josh: We got a few boxes.
A few boxes?
Having never been to a food coop like this, I didn’t know what he meant by boxes. I was thinking 10 or 12 tomatoes and about the same amount of squash. Nope. After I gave away two grocery bags full of tomatoes and about 20 of the squash, I still had two huge boxes of squash and two huge boxes of tomatoes in varying degrees of ripeness. The lids sat cockeyed on the boxes and wouldn’t even close – AFTER giving so much of it away. We had so much that we could never use, I even put out a call on Facebook:
I have put away 13 gallons of chopped tomatoes and still have about that many to go. I’m also putting away about 8 gallons of sliced yellow squash, and 1 gallon of green tomatoes – and more to go. Does anybody want some? Message me
Can you believe this is a PARTIAL box of the tomatoes? Unfortunately, since I was overwhelmed by the sheer number, I didn’t think to snap a photo of all of it. Frankly, I had an all-day date with my Ninja food processor and mandolin making chopped tomatoes, tomato sauce, and sliced squash. Considering I didn’t want the veggies to go bad (or ripen further), I even gave up a day of target practicing in the backyard for this, y’all. Also, those green tomatoes were already almost too ripe. Because I’m Southern and recognize the value of a green mater, I ain’t ripening those bad boys. Not even thinking about it. So, I froze them (I actually have two more gallon size bags), and will be frying them up for a fish fry if we go to one this summer. So, thanks, boys 😀
So, I made Summer Vegetable Stew
Mind you; I had already given away a BUNCH, too.
Needless to say, I’m gonna be cooking lots of tomatoes and squash this summer, and I’m glad that I didn’t plant any. So, I set out to find some recipes incorporating jalapenos, tomatoes, squash, and some green beans I had sitting in my fridge. I used 28-oz of my frozen tomatoes and my home-grown peppers for this. But don’t let that stop you from using canned. I made this wonderful stew inspired by a recipe from the Moosewood Lodge.
This thick stew uses no added water. But, if you want to thin it out a bit, use a little stock or water at the end of cooking.
We enjoy hosting parties and my husband and I are both avid gamers. You can find me on PS4 as SunshineFlaGirl. We also play tabletop RPGs and eurogames.
Latest posts by Alicia Taylor (see all)
- Label This! What does the Organic Label really mean? - July 23, 2017
- Summer Giveaway – Win $100 Paypal or Amazon Cash - July 18, 2017
- 30 minute Oven Baked Shrimp Risotto with Basil and Pecans - July 16, 2017
- Label This! Understanding the USDA 2017 Nutrition Label Updates - July 9, 2017
- Healthy Summer Savings – Stock up on Snacks and Essentials Now! - June 28, 2017