I have been spending a lot of time in the kitchen this last month. I love to can my own fruits,veggies, and meats. I love the prep-work out in the field, when we get to run around apple orchards and row after rows of blueberry bushes, pick and eating the bounties of the beautiful that we live in. I love making jam with my kids and neighbors and eating fresh apple pies. I love, love, love, watching my husband help our children search for red tomatoes and pick peas off the vines. We love having a garden and living in an area that makes all of this so easy and tasty! Today I’m going to share with you one of my end of the harvest secrets. Have you ever gotten to the point when you just can’t eat any more zucchini or squash? We have! So here is what you need to do. First, you are gonna wanna look like a ‘Hot Tamale’ in your kitchen, so go check out the aprons
we have for you in our Etsy Shop
, put one… or two, into your shopping cart!
Then while you are waiting for your fantastic new apron to arrive you are going to make some Harvest Mush with me.
6 large Zuchini and or Squash
1 stick of Unsalted Butter
1 cup Water
2 med Onions
Minced Garlic to taste (we like 4 heaping Tablespoons)
Salt & Pepper to taste
Go into your garden (or local grocery store) and gather up all the squash and zucchini that you can find and take them back to your kitchen. Next you want to peel and cube your zucchini or squash, or both if you have it. I like to do both together. Don’t worry about the seeds, just throw it all in to a large stock pot and let them simmer. I add one stick of unsalted butter and 1 cup of water per 6 whole veggies. Throw in some garlic to taste, two medium diced onions, and honestly I add any other veggies (EXCEPT tomatoes) I still have but do not want to eat anymore. Let your pot of good-veggi-ness simmer away until every things is mushy. Using a ladle, add your Harvest Mush into a blender and puree it. Pour the pureed harvest mush into a large clean bowl and continue this process until all your harvest mush is smooth and creamy! I salt and pepper my Mush to taste at this point. Then you simply freeze it and use it as a veggie base for stews, pot pies, and casseroles this winter. It is also makes a very tasty dinner for your little ones, just as is.
I want to share with you another secret! Here is my favorite way to prepare liquids, mush, and other creamy left overs for freezing. It is fast easy and keeps your counters clean!
Take a clean wide mouth quart size mason jar, 2 quart sized and one gallon sized Ziploc Freezer Bags.
Open one quart sized Ziploc bag and push it into your mason jar leaving the top of the bag exposed.
Next fold the top of the Ziploc bag over the rim of your mason jar.
Now put your canning funnel onto the mason jar, as you would when canning. Using a 1 Cup measuring cup scoop out 3 cups of your Harvest Mush and pour it into the Ziploc bag.
To remove the bag simply,yet gently, lift the Ziploc bag out of the jar.
Seal your Ziploc then lay it flat on the counter and work any air bubbles up to the top of the bag. Then open a the corner of the bag, just a bit. to let the extra air out.
Label your bag Harvest Mush and don’t forget your date. I put two of my quart Ziploc bags into one gallon Ziploc bag. This just makes it easy for me to know how much I have available.
I would not leave it in your freezer longer than 6 months, but it is all precooked so you could probably make it a year.
But it is so good, you will end up like us and have to make more in January! Thanks for stopping by today, I hope you enjoy your harvest!