Summer Squash Lasagna

This is my latest version of summer squash lasagna. It is creamy and filling and a perfect way to make use of in season squash. You can feed a crowd or freeze individual portions for later. The ingredient list follows and to see how it's put together just watch the short video above. Of course I added some of my own music to keep you entertained!

For the sauce:
3 lbs. fresh summer squash (any variety)
3 Tbs flour
2 cups chicken stock
1 cup heavy cream
Kosher salt
Black pepper

For the cheese filling:
1 24oz small curd cottage cheese
1 16oz whole milk ricotta
1 medium carrot
1 celery rib
1/2 medium white onion
1 large can sliced black olives
2 large eggs
1/4 cup chopped fresh Italian parsley

To assemble you'll also need:
1 16oz package lasagna noodles (cooked to package directions)
2 lbs. shredded mozzarella
1 cup grated Parmesan

Introduction to pressure canning, beets

I consider gardening just an extension of cooking. Like wise, canning is an extension of both, So here is an example of pressure canning, useful to the home gardener as well as those wishing to preserve in season produce when it's at it's seasonal peak. If you think this is something you want to do, I suggest you purchase Ball's "Big Blue Book" as a first step. It contains everything you need to know to explore home food preservation. And for your listening pleasure, I've included two tracks with the most ridiculous number of vocal parts I've ever recorded. It's not likely to happen again.

The Hard Scrabble Gourmet Pickles some Peppers

Pickling is a great way to preserve summer vegetables. Just about any vegetable can be pickled with the exception of eggplant. Think outside the dill pickle box and try other flavors. Onion, garlic, carrots and herbs like basil or tarragon make great flavor add ins. Below is my basic brine which can be used to pickle an array of vegetables, even fruit!

Makes one quart or two pints
1 3/4 cups water
3/4 cup vinegar
2 Tbs pickling salt

Adjust the recipe for the number of jars your planning to use. If you really want to dive deep into canning I highly recommend Balls "Big Blue Book". It's the bible for food preservation.