California Farm Summer Squash Freezing

Name: California Farm Summer Squash Freezing
Total time: 7980 s
Yield: 2 people, 100 pounds
Cuisine: American
Ingredients: 52 green zucchinis, 4 ounces each, per person; 52 yellow crooknecks, 4 ounces each, per person; 52 striped squashes, 4 ounces each, per person

Hobby Horseman @HobbyHorseman

California, United States

Summer squash is at peak flavor in July. Blanching and freezing preserves summer squash, keeps it flavorful till next crop is ripe. Green zucchini, yellow crookneck and striped squash are our preferred ones to mix. The peels contain most of the nutrients, do not peel.
Sliced, blanched, Frozen and packed in one pound weekly portions, 52 per person for year round enjoyment.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

10 minute prep, 3 minute blanch, 2 hour freeze

2 people, 100 pounds

52green zucchinis, 4 ounces each, per person
52yellow crooknecks, 4 ounces each, per person
52striped squashes, 4 ounces each, per person
Equipment: water kettle with boiling water, ice cubes, 2 glass bowls, full size oven baking tray, parchment paper, collander, quart freezer bags
Cost: farm free or 90 cents per pound

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Steps

10 minute prep, 3 minute blanch, 2 hour freeze

1

Trim ends, wash and slice squashes 1” thick. Blanch sliced 4 ounce size yellow crookneck, 4 ounce green zucchini and 4 ounce striped summer squash 3 minutes in boiling water, then put in icewater bath. This stops the enzymes from altering peak summer flavor.
2

Drain and drip dry squash slices. Lay slices on their side on the peel on parchment paper on pre frozen full size baking tray. Freeze single layer, about two hours.
3

When the three summer squash types have been frozen, make individual portions of mixed summer squash, 12 to 16 ounces per portion, in quart size freezer bags. Reheat in microwave.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on July 17, 2025 08:56

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.