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Summer squash and Winter Squash

Summer Squash - includes courgettes (green and yellow zucchini), patti pans (saucers), magda squash, any kind of squash with a softer flesh. There are plenty of creative ways to use this great vegetable that is high in fiber, vitamin C and vitamin K. They are great for making ratatouille, adding to spaghetti sauce, an alternative lasagna noodle, making cake or zucchini loaf, zucchini  'pancakes' fritters. You can even make them into interesting tasting chips in your oven or dehydrator.



Winter squashes are versatile. They differ from summer squashes in that they have a tougher skin and have a longer shelf life. They include pumpkins, acorn squash, and butternut squash among others.They can be roasted, boiled, mashed, puréed into soup, or made into curry. A favourite is Guyanese style sweet pumpkin curry.


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A ready batch.


Clean jars.


The light shining through the pink vinegar. So pretty.

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7 cups of tomatoes chopped 2 cups of onions chopped 1-2 cups of green peppers chopped 1/2 cup of cilantro chopped OPTIONAL 6 Hot peppers - chopped

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If you like a smoother salsa chop finely or after cooking pulse in a food processor if you like a chunky salsa rough chop the vegetables.