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More food questions
I've got more food (courtesy of folks who can't be bothered to take care of their sections of the gardens in back of the apartments)
I've got a lot of green beans and wax beans. *way* too many tomatoes (and I wanted to cry at the ones that'd been left so long they were rotting on the ground).
I have two *huge* zucchinis. And a basketball sized squash (the dark green sort of cylindrical sort)
First question. Can I freeze some of the squash? I'm thinking of cutting it into slabs to bake later. Or will that result in squash "goo" when thawed out.
Next question. Do I have to cook zucchini and the beans?
And finally, I'm *still* wondering what spices to use for the "pasta and tomatoes" salad idea.
(see earlier post for a list of spices and related items I have on hand)
I've got a lot of green beans and wax beans. *way* too many tomatoes (and I wanted to cry at the ones that'd been left so long they were rotting on the ground).
I have two *huge* zucchinis. And a basketball sized squash (the dark green sort of cylindrical sort)
First question. Can I freeze some of the squash? I'm thinking of cutting it into slabs to bake later. Or will that result in squash "goo" when thawed out.
Next question. Do I have to cook zucchini and the beans?
And finally, I'm *still* wondering what spices to use for the "pasta and tomatoes" salad idea.
(see earlier post for a list of spices and related items I have on hand)