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Drying Summer Squash.....by Carol Deppe

12/30/2022

1 Comment

 
Picture
Carol Deppe developed her new Goldini II zucchini to be used both as a regular summer squash and as a dried winter staple. She had noticed that most modern summer squash didn't taste good when she dried them in her dehydrator. She knew, however, that Native American peoples dried slices of squash as a light, portable, winter food. So she started breeding with tastier, larger (less labor in cutting and picking) and more versatile zucchini in mind. Here are her suggestions on how to use her new squash for drying:



"Most zucchinis have a bland flavor when dried. Goldini Zucchini II has a unique spectacular flavor quite different from the raw or cooked squash or anything else. Prime size for drying is about 0.8 lbs to 3 lbs. The dry squash slices or powder can make unique and delicious soups and stews. Slice 3/8” thick for slices that take about 45” to reconstitute boiling water or in a soup or stew. Slice 1/8” thick for vegetable chips to use as dippers. Slicing in a salad shooter gives very thin small slices that reconstitute and cook in about 5” in a soup or stew. For larger squash with more mature seeds, halve and remove seeds before slicing and drying. Dry in a dehydrator at 95 F, an oven on low, in the sun, or on seed racks in the sun. You can grind the dried slices in a coffee grinder to make a powder that is a good base for instant soups and stews. Store dry squash in air-tight containers. See The Resilient Gardener for complete information on making and using dry summer squash slices as a long-storing staple."

1 Comment
vidmate link
8/1/2023 09:21:30 am

I wanted to express my gratitude for your insightful and engaging article. Your writing is clear and easy to follow, and I appreciated the way you presented your ideas in a thoughtful and organized manner. Your analysis was both thought-provoking and well-researched, and I enjoyed the real-life examples you used to illustrate your points. Your article has provided me with a fresh perspective on the subject matter and has inspired me to think more deeply about this topic.

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  • Home
  • Shop
    • New for 2025
    • Vegetable Seeds >
      • Arugula
      • Beans
      • Beets
      • Broccoli and Cima di Rapa
      • Cabbage
      • Carrots & Roots
      • Celery
      • Chard
      • Corn
      • Cucumber
      • Eggplant
      • Fennel
      • Genepools and Landrace Gardening
      • Greens
      • Kale and Collards
      • Lettuce
      • Melons
      • Oil Crops
      • Okra
      • Open-Source Seeds (OSSI)
      • Onions and Leeks
      • Peas
      • Peppers
      • Spinach
      • Squash & Pumpkins
      • Sunflowers
      • Tomatoes
      • Tomatillos/Husk Cherries
      • Turnips and Rutabagas
      • Winter and Greenhouse Vegetables
    • Perennial Vegetable Seeds >
      • About Perennial Vegetables
    • Flower Seeds
    • Herb Seeds >
      • Medicinal and Historic Herbs
      • Culinary Herbs (and teas)
      • Herb Collections
    • Seed Collections
    • Pollinator and Pest Control Plants >
      • Pollinator and Pest Control Mixes
      • Plants for Pollinators
    • Plant for Spring >
      • Spring Vegetables
      • Spring Herbs & Flowers
      • Spring Grains
      • Seeds that Need Winter Cold
      • Fast, Fresh Food
    • Grains >
      • Heirloom Wheat Barley Oats & Rye
      • Gluten-Free Grains
    • Cover Crops >
      • Cover Crop Mixes
      • Cover Crops that are Food Crops
      • Decorative Cover Crops
    • Plant for Fall >
      • Fall Vegetables
      • ltalian Fall Specialties
      • Herbs and Flowers for Fall
      • Fall Salad Greens
    • Open Source (OSSI)
    • Start these Indoors
    • People behind the Seeds >
      • Carol Deppe Varieties
      • Jonathan Spero Varieties
      • Frank Morton Varieties
    • Companion Plants
    • Recipes >
      • Spring Recipes: Fresh Flavors of the Season
      • Tomato Recipes
      • Preserving and Fermenting
    • Plant for Summer
    • Mid-to-Late Summer Sowings
  • About Us.
    • Our Story
    • Shipping Info
    • Contact
  • Blog
  • HOW-TO