{"id":1812,"date":"2024-07-31T12:36:46","date_gmt":"2024-07-31T16:36:46","guid":{"rendered":"https:\/\/rt23.com\/hgjournal\/?p=1812"},"modified":"2025-08-06T12:21:22","modified_gmt":"2025-08-06T16:21:22","slug":"rt23-nj-garden-recipes","status":"publish","type":"post","link":"https:\/\/rt23.com\/hgjournal\/rt23-nj-garden-recipes\/","title":{"rendered":"rt23 NJ Garden Recipes"},"content":{"rendered":"\n<p><a href=\"#sautee\">sauteed squash<\/a> &#8211; <a href=\"#freeze\">how to freeze summer squash<\/a> &#8211; <a href=\"https:\/\/rt23.com\/hgjournal\/rt23-nj-garden-recipes\/2\/\">Cucumbers <\/a>&#8211; <a href=\"https:\/\/rt23.com\/hgjournal\/rt23-nj-garden-recipes\/3\/\">Tomatoes!<\/a> &#8211;<\/p>\n\n\n\n<p>This year, we grew a large number of summer squash plants and have been harvesting an abundance of summer squash. I had never cooked squash before, but I had enjoyed it as a side dish at many restaurants. I decided to try cooking it myself. I started with a simple recipe that called for a few basic ingredients: rosemary, garlic, salt, and pepper. I was surprised at how easy it was to cook and how delicious it tasted. I am really enjoying eating the squash we grew this year, and I am glad that I tried cooking it myself.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/rt23.com\/hgjournal\/wp-content\/uploads\/2024\/07\/731-sautee-3-jpg.webp\"><img decoding=\"async\" src=\"https:\/\/rt23.com\/hgjournal\/wp-content\/uploads\/2024\/07\/731-sautee-3-1024x771.webp\" alt=\"\" class=\"wp-image-1813\"\/><\/a><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"sautee\">Sauteed Summer Squash Recipe<\/h2>\n\n\n\n<p>This recipe is also suitable for preparing zucchini alone or mixed with summer squash. If you add chopped chicken and top it with grated Parmesan cheese, it can serve as a complete meal.<\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/rt23.com\/hgjournal\/wp-content\/uploads\/2024\/07\/squash-2-1-jpg.webp\"><img decoding=\"async\" src=\"https:\/\/rt23.com\/hgjournal\/wp-content\/uploads\/2024\/07\/squash-2-1-1024x771.webp\" alt=\"\" class=\"wp-image-1814\"\/><\/a><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 tbsp. Olive Oil<\/li>\n\n\n\n<li>Summer Squash cut into 1\/4 to 1\/2 inch slices<\/li>\n\n\n\n<li>1 tsp. Rosemary<\/li>\n\n\n\n<li>1 garlic clove (crushed)<\/li>\n\n\n\n<li>1\/4 tsp sea salt<\/li>\n\n\n\n<li>1\/4 tsp fresh ground pepper<\/li>\n\n\n\n<li>fresh cherry tomatoes sliced in half (optional)<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p>Heat skillet with olive oil and add crushed garlic to flavor the oil. Add squash in a single layer and cook for approximately 3 minutes or until al dente. Add rosemary, sea salt, pepper and cherry tomatoes. Cook an additional 3 minutes and serve. Done!<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/rt23.com\/hgjournal\/wp-content\/uploads\/2024\/07\/731-sautee-2-jpg.webp\"><img decoding=\"async\" src=\"https:\/\/rt23.com\/hgjournal\/wp-content\/uploads\/2024\/07\/731-sautee-2-1024x771.webp\" alt=\"\" class=\"wp-image-1816\"\/><\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n<p>For the original recipe from McCormick, use this link: <a href=\"https:\/\/www.mccormick.com\/recipes\/salads-sides\/summer-squash-saute\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">https:\/\/www.mccormick.com\/recipes\/salads-sides\/summer-squash-saute<\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"freeze\">Freezing Summer Squash<\/h2>\n\n\n\n<p>Freezing<br>Blanching<br>Summer squash, like most vegetables, must be blanched before they can be frozen. Blanching stops enzyme actions that can cause loss of flavor, color and texture. Blanching works best if you heat 1 gallon of water to boiling in a large pot fitted with a wire basket or colander. Wash and cut summer squash into 1\/2-inch slices, or grate flesh for baking use. Add no more than 1 pound of squash (4-6 cups) to the boiling water. If the water does not return to a boil within 30 seconds to 1 minute, then you added too much. Once the water returns to a boil, blanch squash for 3 minutes (4 minutes at elevations greater than 3,500 feet). After 3 minutes, remove the squash, using the basket or colander, and plunge pieces into cold water or ice water. The quicker the slices or grated squash cool, the more crispness they will retain.<\/p>\n\n\n\n<p>Freezing<br>Fill pint- or quart-size freezer bags close to full. Squeeze out the excess air. Or, tightly pack rigid freezer containers leaving a \u00bd &#8211; 1 inch headspace. For all containers: seal, label and freeze. To freeze squash slices so that they do not stick together, place them in a single layer on a cookie sheet. Cover with plastic wrap and freeze solid. Once the slices are solid, place them into freezer bags or rigid freezer containers.<\/p>\n\n\n\n<p>For more about preserving squash use this link <a href=\"https:\/\/extension.usu.edu\/preserve-the-harvest\/research\/summer-squash\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">https:\/\/extension.usu.edu\/preserve-the-harvest\/research\/summer-squash<\/a><\/p>\n\n\n\n<!--nextpage-->\n\n\n\n<h2 class=\"wp-block-heading\">Cucumbers!<\/h2>\n\n\n\n<p>The end of summer is a time of transition for many of us. The days are getting shorter, and the air is getting cooler. For gardeners, it&#8217;s the time of year to harvest the fruits of our labor. We&#8217;ve been busy harvesting our crops, and now that we&#8217;ve gathered them, we&#8217;re ready to share our delicious recipes and techniques for preserving them into the winter and new year.<br><a href=\"https:\/\/rt23.com\/hgjournal\/?p=1004\"><\/a><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/rt23.com\/hgjournal\/wp-content\/uploads\/2024\/08\/804-pickles-jpg.webp\"><img decoding=\"async\" src=\"https:\/\/rt23.com\/hgjournal\/wp-content\/uploads\/2024\/08\/804-pickles-1024x771.webp\" alt=\"\" class=\"wp-image-1829\"\/><\/a><figcaption class=\"wp-element-caption\">shelf stable canned  kosher dill pickles<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Pickles: Fresh pack and Shelf-Stable<\/h2>\n\n\n\n<p>I have a large crop of cucumbers from my garden this year, and I am enjoying preserving them for the next year by canning them in a hot water bath. I am also making fresh-pack half-sour pickled cucumbers as a summer treat. Half-sour pickles are easy to make and are delicious treat at summer barbeques.<\/p>\n\n\n\n<p><strong>Half Sour Pickled Cucumber Recipe<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/rt23.com\/hgjournal\/wp-content\/uploads\/2024\/08\/808-pickle-jpg.webp\"><img decoding=\"async\" src=\"https:\/\/rt23.com\/hgjournal\/wp-content\/uploads\/2024\/08\/808-pickle-1024x771.webp\" alt=\"\" class=\"wp-image-1839\"\/><\/a><figcaption class=\"wp-element-caption\">half-sour pickles fermenting with fermenting lids<\/figcaption><\/figure>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<p>4 cups spring water<br>2 TBSP Sea Salt (add additional 2 TSP if coarse)<br>1 TSP Black peppercorn<br>1 TSP Mustard seed<br>1 TSP Dill seed<br>5-6 sprigs fresh dill<br>2 cloves garlic (chopped)<br>1\/4 TSP pickle crisp or food grade calcium chloride.<br><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/rt23.com\/hgjournal\/wp-content\/uploads\/2024\/08\/808-ingredients-jpg.webp\"><img decoding=\"async\" src=\"https:\/\/rt23.com\/hgjournal\/wp-content\/uploads\/2024\/08\/808-ingredients-1024x713.webp\" alt=\"\" class=\"wp-image-1840\"\/><\/a><figcaption class=\"wp-element-caption\">seasoning for half-sour pickles: peppercorns, mustard seed, dill seed, garlic. not shown fresh dill.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<p><strong>Procedure<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Mix water sea salt and pickle crisp (or CaCl) and stir to dissolve<\/li>\n\n\n\n<li>Add peppercorns, dill seed, mustard seed, garlic and fresh dill into a clean wide-mouth <a href=\"https:\/\/amzn.to\/3SS9nTL\">quart ball <\/a><a href=\"https:\/\/amzn.to\/3SS9nTL\" target=\"_blank\" rel=\"noreferrer noopener\">canning <\/a><a href=\"https:\/\/amzn.to\/3SS9nTL\">jar<\/a> . Add cucumber spears and then add salt water mixture to jar.<\/li>\n\n\n\n<li>close jars with <a href=\"https:\/\/amzn.to\/4fS3JL2\" target=\"_blank\" rel=\"noreferrer noopener\">fermentation lids <\/a>an set at room temperature 3 to 4 days<\/li>\n\n\n\n<li>Remove and clean fermentation lids and close jars with lids\/rings, set in refrigerator for seven to ten days.<\/li>\n\n\n\n<li>open and enjoy deli fresh half sour pickles. Refrigerated pickles will keep for about 30 days after opening.<\/li>\n<\/ol>\n\n\n\n<!--nextpage-->\n\n\n\n<h2 class=\"wp-block-heading\">Tomatoes!<\/h2>\n\n\n\n<p>New Jersey tomatoes are known as the best tomatoes in the nation, and for good reason. The weather in New Jersey is perfect for growing tomatoes, and the fruits that are produced have juicy cavities and very little pulp. This makes Jersey tomatoes perfect for sandwiches, snacks, and entrees. New Jersey tomatoes are famous for their size and flavor. They are perfect for sandwiches, salads, and salsas. But if you don&#8217;t have room for a garden, you can find them in your local market.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/rt23.com\/hgjournal\/wp-content\/uploads\/2024\/08\/819-tom-sand-jpg.webp\"><img decoding=\"async\" src=\"https:\/\/rt23.com\/hgjournal\/wp-content\/uploads\/2024\/08\/819-tom-sand-1024x771.webp\" alt=\"\" class=\"wp-image-1853\"\/><\/a><figcaption class=\"wp-element-caption\">Jersey tomato sandwich<\/figcaption><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Official New Jersey Tomato Sandwich<\/h2>\n\n\n\n<p><strong>Ingredients<\/strong>:<br>&#8211; Fresh rye bread with Caraway Seeds<br>&#8211; Fresh sliced jersey tomato<br>&#8211;  Mayonnaise<\/p>\n\n\n\n<p>Lightly toast rye bread. arrange tomato slices on toasted rye bread with a generous amount of mayonnaise. Enjoy!<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-wide\"\/>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/rt23.com\/hgjournal\/wp-content\/uploads\/2024\/09\/906tom-jpg.webp\"><img decoding=\"async\" src=\"https:\/\/rt23.com\/hgjournal\/wp-content\/uploads\/2024\/09\/906tom-1024x771.webp\" alt=\"\" class=\"wp-image-1891\"\/><\/a><figcaption class=\"wp-element-caption\">Tomato and Mozzarella<\/figcaption><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Tomato with Mozzarella <\/h2>\n\n\n\n<p>This is a simple recipe for a great summer appetizer or snack<\/p>\n\n\n\n<p><strong>Ingredients<\/strong>:<br>&#8211; Fresh sliced Jersey Tomato (1\/4 inch thick)<br>&#8211; fresh Mozzarella cheese slices (1\/4 inch thick)<br>&#8211; Sea Salt<br>&#8211; Fresh ground pepper<br>&#8211; Oregano<br>&#8211; Balsamic Vinaigrette<\/p>\n\n\n\n<p>Lay out mozzarella cheese on plate and cover with a tomato slice. Sprinkle with salt and pepper to taste. Sprinkle liberally with oregano or Italian dressing. Drizzle with Balsamic Vinaigrette. Enjoy!<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-wide\"\/>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/rt23.com\/hgjournal\/wp-content\/uploads\/2024\/08\/819-5-cheese-1-jpg.webp\"><img decoding=\"async\" src=\"https:\/\/rt23.com\/hgjournal\/wp-content\/uploads\/2024\/08\/819-5-cheese-1-1024x771.webp\" alt=\"\" class=\"wp-image-1863\"\/><\/a><figcaption class=\"wp-element-caption\">Five Cheese Pasta<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Five Cheese Pasta with Tomatoes<\/h2>\n\n\n\n<p><strong>Ingredients<\/strong><br>&#8211; Fontina cheese<br>&#8211; Mozzarella cheese<br>&#8211; Ricotta Cheese<br>&#8211; Swiss Cheese<br>&#8211; Penne Pasta<br>&#8211; grated parmesan cheese<br>Tomato marinade:<br>&#8211; 2-3 Fresh chopped Jersey Tomatoes<br>&#8211; 5-10 Fresh Basil Leaves<br>&#8211; 2 cloves garlic, crushed<br>&#8211; 1\/4 tsp. Sea salt<br>&#8211; 1\/4 tsp. Fresh ground pepper<\/p>\n\n\n\n<p>First prepare the tomato marinade by combining ingredients in bowl and refrigerate covered for at least 1 hour.<br>Boil penne pasta until al dente, drain and replace into pot. Stir in all cheeses except parmesan. Place pot in oven at 325\u00b0 F until all cheese is melted, stir pot. Serve pata into bowls and spoon tomato marinade from the refrigerator over pasta. Serve topped with partmesan cheese. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>sauteed squash &#8211; how to freeze summer squash &#8211; Cucumbers &#8211; Tomatoes! &#8211; This year, we grew a large number of summer squash plants and have been harvesting an abundance of summer squash. I had never cooked squash before, but &hellip; <a href=\"https:\/\/rt23.com\/hgjournal\/rt23-nj-garden-recipes\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26,17,18],"tags":[],"class_list":["post-1812","post","type-post","status-publish","format-standard","hentry","category-new-year-new-garden","category-nj_home_gardening","category-north_jersey_living"],"_links":{"self":[{"href":"https:\/\/rt23.com\/hgjournal\/wp-json\/wp\/v2\/posts\/1812","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rt23.com\/hgjournal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rt23.com\/hgjournal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rt23.com\/hgjournal\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rt23.com\/hgjournal\/wp-json\/wp\/v2\/comments?post=1812"}],"version-history":[{"count":24,"href":"https:\/\/rt23.com\/hgjournal\/wp-json\/wp\/v2\/posts\/1812\/revisions"}],"predecessor-version":[{"id":2610,"href":"https:\/\/rt23.com\/hgjournal\/wp-json\/wp\/v2\/posts\/1812\/revisions\/2610"}],"wp:attachment":[{"href":"https:\/\/rt23.com\/hgjournal\/wp-json\/wp\/v2\/media?parent=1812"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rt23.com\/hgjournal\/wp-json\/wp\/v2\/categories?post=1812"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rt23.com\/hgjournal\/wp-json\/wp\/v2\/tags?post=1812"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}