Really, I should have know better. After all, I’d been warned.

“Most people plant too much summer squash…. This won’t happen to you if you plant a small amount of squash (and I mean one to three plants, total)….”  — Marian Morash, “The Victory Garden Cookbook”

 “ …some people are slow to realize that they only need a few.” — Barbara Damrosch, “The Garden Primer”

Truth be told, I’m a late-comer to squash. It was only when I had summer squash fresh from the farmer’s market that I understood how delicately flavorful they can be — slightly floral, nutty, and with a tender crunch in texture. I enjoy having them now that they’re in season. However, life with five summer squash plants means having to know a lot of ways to prepare them. As a kind of public service announcement, here is a list of [1] what to do with zucchini (and other summer squash). Just in case the [2] Chocolate Zucchini Cake recipe doesn’t resolve the surplus, I find freezing is a quick way to preserve them.

Freezing Summer Squash: 

1. Wash squash, drain and pat dry.

2. Trim ends off. Slice no thicker than 1/4 inch.

3. Pack and freeze.

• Squash may be sliced 1/2-inch thick and tray-frozen, unblanched, to be used later breaded or flour-coated and fried. Do not defrost before frying.

• Grate and freeze squash for frittatas, fruit breads, cookies and muffins. Defrost to use, squeezing out moisture before measuring and adding to recipe.

• For better flavor and texture, cook squash while still frozen by stir-frying or steaming.

Note:  Adapted from “The Busy Person’s Guide to Preserving Food” by Janet Chadwick.