I defrosted my freezer this week in preparation for hunting season. My upright freezer only needs defrosting every other year so it is not too bad. It also gives me a chance to sort and find any hidden gems tucked back out of site.
I uncovered a package of about 6 pounds of ground venison all seasoned and ready to make jerky. And I decided to make room and go ahead and can up the last of the ground elk/venison we had from last year.
I found a couple bags of beet and beet greens, one bag of yellow squash, and uhm a whole bunch of frozen zucchini squash. All from 2008!
I’ve got zucchini lining my counters and a bunch more still on the bush. So I decided I’d better get serious about using it up. I must, must, must remember to add grated zucchini to more of my meals. Zucchini is great that way. You can often add it to casseroles or chili and no one even knows it is there.
I love zucchini fried with garlic salt and topped with parmesan cheese. But only one son and I like it. Even though I only plant one plant each year we have lots extra.
Drying is my preferred method of preserving zucchini now.
Totals for last week.
7 pints pickled beets. (yum)
3 quarts and 3 pints ground elk/beef.
7 quarts chicken stock
12 quart bags corn – I counted 69 cobs.
6 pounds ground meat made into 1 gallon zip-lock bag of jerky.
Zucchini and more zucchini!