While working in my garden I can hear the bees buzzing so loudly that sometimes I feel as though I should take cover or get a bee keepers suit. But we manage to work together and keep out of each others way. After all, they are really only interested in the flowers and I am there for the fruit. So it all works out. It is funny how they seem to be making their way through the garden. They started at the cucumbers. Now they are on the corn and some have moved to the squash. This weekend I noticed at least three or four varieties of bees working along side me in my garden. Watching them work, seeing and reaping the benefits of our work together is amazing. Those bees alone are such a testament to the wonder of God's creation that I see no way anyone who gardens (or anything else for that matter) could ever not believe in that creation, that plan. It blows my mind to think that someone could even think up the "big bang" theory. How could an explosion create anything? And how could some random "unknown" produce such detailed results? This week I happily produced my first batch of Squash relish. I wish I had pictures, but my phone decided to delete them without my permission. As a teenager I spent probably too much time at my best friend's house. Her family canned and preserved their garden and one of my favorite things in the world was her Mom's Squash Relish. We would make tuna salad with it, use it as "chow chow" on peas (that's a Southern thing, if you don't know) and I would even just eat it all by itself. Last year her Mom gave me the recipe and this year I finally made my own. We have been (thankfully) overcome with squash. I purposefully planted lots just so I could have enough to make plenty of this relish. Below is the recipe and instructions. Whether you buy your veggies or grow your own, it is WELL worth the work and I encourage anyone to do this. You can use yellow squash, but I used a combo of Yellow, Patty Pan and Zucchini. Also, it is easily halved if you want less. If you make the whole amount you will need a very large bowl ( I used a large roasting pan) for the first portion and a very large pot (my large "dutch oven") for the second part. Sorry, I know pictures would be helpful. Maybe next time I will get more and will post them here.
Ms. Kay's Squash Relish:
6lbs (10 Cups) of squash chopped or grated (a food processor comes in REALLY handy at this point.)
4 Cups of chopped (or grated) onion
4 chopped sweet peppers ( I used sweet banana peppers)
4 chopped hot peppers (I used cheyenne and only used 2)
5 Tablespoons of pickling salt
Sprinkle over all the above chopped veggies and let sit (covered) for 3-4 hours
Drain and rinse 2 times
Bring the following to a boil and then add the squash mixture:
2 1/2 Cups vinegar
6 Cups sugar
1 teaspoon nutmeg
1 teaspoon celery seed
1/2 teaspoon black pepper
Cook for 30 minutes (simmering is best)
Put into hot pint jars and put in a water bath for 10 minutes. I used quart jars and this recipe filled three with about 1/2 a pint left over (which I just put in the fridge to eat now). So you probably need six pint jars clean, hot and ready.
Add more pepper if you want it hotter. If you want the juice thicker, add 2 Tablespoons of cornstarch the last five minutes of the cooking time.)
ENJOY!!!!!!!!!!!
