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Harvest time: How to use up vegetables
I love to garden and have fresh vegetables available during summer and fall. However, sometimes it can be difficult to come up with new and delicious ways to use all my veggies…especially those that are in abundance. It seems that everyone’s garden is a little different and grows some veggies better than others. In my garden, I tend to end up with a lot of zucchini and spaghetti squash, even when I try not to. This means they are my go-to veggies when I am invited to a barbecue or potluck because I get to bring good food for my friends to enjoy and use up these veggies at the same time.
Some fun facts about zucchini and spaghetti squash. Zucchini is considered a summer squash, which means they are harvested when they are younger and immature. With summer squash the rind is thin and can be eaten. Other examples of summer squash are crookneck and straightneck. Spaghetti squash is part of the winter squash family that are harvested at maturity and have that characteristic thick rind that is not edible. They can be stored longer and consumed during the winter months. Some other winter varieties are butternut, acorn, and banana squash. All squashes are low in calories and a great source of complex carbohydrates. Most varieties provide several vitamins and minerals such as potassium, magnesium, vitamin B-6 and vitamin C.
Summer and winter squashes are versatile and can be used in many different ways, however, often they’re preparation takes quite a bit of time. As a busy student with not much time, the goal is quick, healthy, and easy recipes. For this clinic I will demonstrate two recipes, spaghetti squash salad and zucchini fries (no oven necessary!) that are quick and delicious…sure to be favorites at home or any gathering you are invited to.
Harvest time class information:
Monday, Sept. 11: 5:15-6 p.m. or Wednesday, Sept. 13: 6:15-7 p.m.
Location: HPER N 226
Register here.[/bs_col][bs_col class=”col-sm-4″][bs_well size=”lg” ]
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