Soup Ingredient

Since the summer squash, both yellow and green zucchini is so prolific right now, I have been grating trays and trays of the stuff to run through the food dehydrator. Squash are mostly water and even though I fill the trays up, only a small amount is left after the drying process. It will probably take all seven trays filled at least twice to get enough volume to fill a gallon bag about halfway (this would be the minimum amount that I would need for my fall and winter supply).

Squash is just one dehydrated ingredient that I like to keep on hand to use in soups and stews during the winter months. As the garden continues to produce, I will also dry onions, carrots, beans, beets, potatoes, tomatoes, and a little cabbage. Once the mushrooms come on in the fall, I’ll be drying a  large amount of them also.

If I get fancy, I’ll make up little packages of mixtures, but usually I just have a bagful of each one and just grab a tablespoon or a handful as needed.