I kinda like the ‘you betcha’ myself.
You are just a wealth of knowledge. Thanks for sharing your expertise with all of us novices out here. Your dried squash sounded so good I’m thinking of picking up a few at the store to try drying while my garden’s coming along.
>>>Your dried squash sounded so good I’m thinking of picking up a few at the store to try drying while my garden’s coming along.
<<<
Slice thin and dry completely (actually, I remove the really dry ones and leave the others to finish drying...) You don’t need to pre-treat or anything - just dry till they are very crisp.
YUM - I have decided I like the zucchini better than the yellow squash (more flavorful), but with dip, both are great.
Being the perpetual experimenter, I now have a cucumber sliced and in the dryer to try them as chips... I never heard of it, but thought, what the heck... might be good... Will let everyone know.
>>>You are just a wealth of knowledge.<<<
LOL - some would question the need for some of the knowledge...
How to do things (particularly the old way) has always intrigued me. My favorite place in the whole world would have to be New Ross Village/Farm in Nova Scotia... Everything from sawmill to cooper to ox frame making to stone sledges to butter making, and on and on... I could be perfectly happy setting up my shelter there and living by growing/preserving/cooking/doing/making whatever you needed.
Sturbridge and Williamsburg take too many shortcuts and are too commercialized. Last time I was up there at New Ross Farm, there was absolutely no commercialization push other than the shop near the entrance. You actually got to use a treadle lathe or a treadle jig saw, blacksmithing, etc. they let you get right in and work with the artisans. Fantastic! (Somewhere there is a yoke for a team of oxen that I did some work on.)