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Gardening in America
Yellow Squash
by Nancy Fletcher

Yellow SquashWith every endeavor there is sometimes just a happening onto a good thing. This is the way of this year's bumper crop of yellow squash. Of course, the weather was right for it but, what has added to the success here was what we did to the ground last summer. The extra dry year then caused us to necessary trim the cedars and rake the accumulated mulch from under the trees in order to cut down on the danger of fire. We took the mulch and spread it on the edge of the garden which at the time seemed a good thing as far as just finding a place to put it.

Over the summer and through the winter and on to the beginning of spring turned the already broken down mulch into very fine soil when the garden was tilled. At this place I planted the squash. The result was these large bushes which so far, have been bug free. Evidently something in the cedar mulch the bugs do not like. We have never had yellow squash to produce here in this quantity. It seems the bushes would just get started when the bugs would over night completely destroy them, even though I was spraying them with a cayenne pepper water. If I sprayed them daily they would just hang on while producing only a few squash. Should one day be missed with the spraying they were gone with the (not wind) but bugs.

Here are some squash recipes:


2 slices diced bacon
1 medium chopped onion
3 medium sized yellow squash, cut into1/4 inch slices
2 medium tomatoes, cut into eights
1 t. salt
1/4 t. pepper
teaspoon basil leaves
t. sugar

Fry bacon in large skillet until almost crisp. Add onion, squash, and tomatoes, sprinkle with remaining ingredients. Cover and cook over low heat for 15 min., stirring several times. Yield 5 to 6 servings


1 egg
1 T. sugar
T milk
2 T finely chopped onion
1 cup cooked, mashed squash
cup self rising flour,
hot salad oil

Combine all ingredients except salad oil; mix well. Drop mixture by tablespoons into 1/4 inch thickness. Cook to golden brown; turn and brown on other side. Yield about 14 patties.


2 lb. Sliced small squash
2 t. sugar
1 cup water
3/4 teaspoon salt

Boil gently until squash is tender, be careful not to scorch, but cook until not watery looking. Mash with potato masher, if any water, drain after cooking and add:

2 beaten eggs
1/4 cup or less of grated onion
cup melted shortening
3/4 cup shredded cheese
1/4 cup sour cream

Mix and pour into buttered baking dish, top with the following:

1 cup bread crumbs
1 T. grated onion
1 T. melted margarine
1 t. paprika

Bake 30 minutes at 350 degrees


Grate or use machine to shred 2 cups squash
Grate 2 cups onion
Grate 1 cup carrots

Heat mixture until hot. Pour over the following which has been heated to boiling:

3 cups sugar
2 cups white vinegar
1 Tablespoon mustard seed
1 Tablespoon ground turmeric
2 teaspoons celery seed

Pack hot vegetables in sterilized quart jars. Pour above mixture over and seal lids in the following manner:

Use a dry seal: Take lid with a pair of tongs or pliers and hold jar lid over heat until the rubber begins to bubble-place on jars immediately.

Submerse jars in a water bath and process for twenty minutes.


2 large carrots, shredded
4 squash julienne
1 medium green pepper, chopped
1 small onion, chopped


1 cup (8 ounces sour cream)
cup mayonnaise or salad dressing
2 Tablespoons vinegar
2 Tablespoons sugar
2 teaspoons celery seed
to 1 teaspoon grated lemon peel
teaspoon salt
1/4 teaspoon pepper

In a large plastic bag, toss the carrots, squash, green pepper and onion. In a bowl combine all the dressing ingredients. Pour into bag: toss. Chill until serving.


Cut up two or three squash in small pieces
Cut up two cucumbers in chunks
Cut up three tomatoes in large pieces

Toss together and add a prepared Italian Dressing. Prepare this first and allow it to marinate and chill in the 'fridge while the meal is being prepared. Don't forget to bring it to the table.

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