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Topic-icon Squash chokos and courgettes

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4 years 3 weeks ago #39403 by kai

and add tomatoes to the list

I have loads of them.

I don't want anything with huge amounts of sugar in the recipe.

I know butternut squash will keep for a while, but I already have more than your average family could in a year (and so now does the neighbour :D )

looking for ways to preserve the stuff. I have a chest freezer to put it in, but would like to freeze it in ready to eat format.

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4 years 3 weeks ago #504532 by Stikkibeek

Courgettes and tomatoes go really well together.Chop courgettes into medium/small chunks (peel first if gone to marrow status) Drop tomatoes into hot water. peel.
Roughly chop. Season with salt pepper, rosemary, a little butter and microwave on high, covered until the courgettes are just soft. Thicken with cornflour or arrowroot cook a little longer. You can add a little sugar if required, but doesn't need it. Cool, pack into freezer packs. Yummy on toast, or as a side vegetable, with steak, pork chops, sausages or mixed through pasta.
Thaw, re heat.


Did you know, that what you thought I said, was not what I meant :S

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4 years 3 weeks ago #504536 by jeannielea

Zuccini Pickles

500gms finely sliced zuccini
3 shallots finely sliced
2Tablespoons sea salt
140grams golden caster sugar
500gms cider vinegar
1teaspoon mustard powder
1tspn mustard seeds
1tsn celery seeds
1tspn dried turmeric
half dried chilli
Put zuccini and shallots in a bowl sprinkle over salt, cover with icy water, stir and leave 1-2 hours
Drain thoroughly and dry on paper towels
Put all other ingredients in a pan, stir and simmer till sugar dissolves. Leave till warm but not cold
Put two mixes together in sterile jars and seal tops.
Keep for a couple of weeks before using and it will keep well for several months.

I only discovered this recipe this year but it is a delicious sweet pickle good on meats, savoury biscuits and we even use it on salads instead of dressing. And its flexible. If I don't have the exact ingredients I substitute to white sugar, red onion, pepper seeds instead of mustard or celery and pimento or fresh chilli etc.

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4 years 3 weeks ago #504564 by Leonie

That is my fav courgette relish recipe, myself, my family & friends love it :)

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'REGRET IS A DULL AND RUSTED BLADE'

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4 years 3 weeks ago #504572 by spoook

... and my address is...................


There are no bad questions only those that are not asked.
"You are responsible, forever, for what you have tamed"

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4 years 3 weeks ago #504577 by Edenview

Jealous mine got frosted last week and only just starting to produce. A grand total of 1 pumpkin!
Yep pickle the zuc its really yum.
Pumpkin, spinach and tomato lasagna?

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4 years 3 weeks ago #504579 by kai

Edenview I have been picking squash and pumpkin for the last month. I friend asked why I did not leave them on the vine to dry out to preserve. My reply was I reckon with my two plants that are taking over the garden. I probably will have 200 squash by the end of the season so why start preserving them now. Though I think the 200 estimate was a bit conservative as I have been trying to give 20 away per week.

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4 years 2 weeks ago #504652 by igor

Perhaps convert some of the surplus into pork?

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4 years 2 weeks ago #504702 by Blueberry

i have been freezing lazy cook bags for winter :D :D
slice zucchini, carrots, kohlrabi, white stalks of silverbeet, chop tomatoes and peppers, add some parsley, basil, whatever else needs harvesting, shuck some sweet corn - put all into (very) large bowl, mix well, fill those nifty sandwich size bags with the squeeze closure :rolleyes:, toss into freezer.
take out and add to stir fry, curry, stew, soups.....


[;)] Blueberry
treading lightly on mother earth

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4 years 2 weeks ago #504704 by Stikkibeek

Blueberry;511000 wrote: i have been freezing lazy cook bags for winter :D :D
slice zucchini, carrots, kohlrabi, white stalks of silverbeet, chop tomatoes and peppers, add some parsley, basil, whatever else needs harvesting, shuck some sweet corn - put all into (very) large bowl, mix well, fill those nifty sandwich size bags with the squeeze closure :rolleyes:, toss into freezer.
take out and add to stir fry, curry, stew, soups.....

Don't you bother blanching? I know some of those things do freeze well without, but tomatoes don't seem to keep.


Did you know, that what you thought I said, was not what I meant :S

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4 years 2 weeks ago #504708 by kai

blueberry I like the idea of lazy cooks bags

Stikkibeek I wash whatever I am freezing, but I never blanch anything. I don't see the point.

I have just chucked 6 sandwich bags full of tomatoes into the freezer. About to tackle a load of apples and probably a few courgettes later.

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4 years 2 weeks ago #504736 by rivercottage

Hi Kai

Tomatoes: Cut up roughly say into 1/4s and chuck in a roasting dish or stove top pan with roughly cut onion and then any herbs, chilli, garlic you fancy. Cook down, zuzz up with a wizz stick and freeze in ice cubes (I got some cheap silicone muffin bakeware from the $2 shop). I call these pizza bombs - just defrost one or two to spread over a pizza base. You can add red pepper too if you like. Also good to liven up a dull sauce or whatever. Or in a hot pork sandwich. Etc.

Courgettes: slice and fry gently in a wee bit of oil, garlic, salt until they go mushy but not brown, and most of the water has gone. Salt, pepper, lemon juice. Dollop of sour cream maybe. Use for bruschetta with feta on top.

Also, courgette antipasto bottled in oil but I can't remember where the recipe is. Slice lengthways and give a quick go on a griddle or bbq to char some lines and soften.

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4 years 2 weeks ago #504746 by spoook

Came across this...


There are no bad questions only those that are not asked.
"You are responsible, forever, for what you have tamed"

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4 years 2 weeks ago #504763 by kai

that reminded me of this page a friend shared
http://www.buzzfeed.com/rachelysanders/altkes

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4 years 5 days ago #505267 by Stikkibeek

We had our first chokos this season for tea last night. They were sweet and delicious just halved and nuked in the microwave and then some butter melted over top. Yum!


Did you know, that what you thought I said, was not what I meant :S

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