Peach overload.

Don't want to do with all of those delicious peaches?  Here is a step-by-step tutorial on how to freeze peaches courtesy of Better Homes and Gardens.

Step 1:  Slit the skin on each peace.

Use a sharpe knife to make a shallow X on the bottom of each peach.   

Step 2:  Blanch the peaches.
Bring a large pot of water to boiling.  Fill a large bowl with ice water.  Working in batches, carefully lower 3 or 4 peaches into the boiling water for 30 to 60 seconds. 

Step 3:  Quickly cool peaches
Using a slotted spoon, transfer peaches from boiling water to the bowl of ice water. 

Step 4:  Peel peaches
When the peaches are cool enough to handle, use a knife or your finger to peel the skin from each. 

Step 5:  Remove pits
Using a sharp knife, cut each peeled peach in half around the pit.  Gently twist each half to expose the pit.  Using the knife, pry the pit out of each pit.

Step 6:  Slice peaches
If desired, cut each peach half into slices. 

Step 7:  Prepare peaches for freezing. 

There are three ways to freeze peaches: 

• Water pack:  pack peaches into a pint or quart size freezer container or bag, leaving 1/2-inch headspace for pints and 1-inch headspace for quarts.  Pour water over the peaches, maintaining the specified headspace. 
• Sugar pack:  pack a small layer of peaches into a pint or quart size freezer container. Sprinkle lightly with sugar; repeat layering, leaving 1/2-inch headspace for pints and 1-inch headspace for quarts.  Cover and let stand for 15 minutes or until juicy before freezing. 
• Syrup pack:  prepare desired syrup (see below). Pack peaches into a pint or quart size freezer container or bag, leaving 1/2-inch headspace for pints and 1-inch headspace for quarts. Pour syrup over the peaches, maintaining the specified headspace. Tip:  Allow 1/2 to 2/3 cup syrup for each 2 cups peaches. 
• Very light syrup:  Use 1 cup sugar and 4 cups water to yield 4 cups syrup. 
• Light syrup:  Use 1-2/3 cups sugar and 4 cups water to yield about 4-1/4 cups syrup. 
• Medium syrup: Use 2-2/3 cups sugar and 4 cups water to yield 4-2/3 cups syrup. 
• Heavy Syrup:  Uses 4 cups sugar and 4 cups water to yield 5-3/4 cups syrup. 

Step 8:  Freeze Peaches

• Wipe container rims (if using). 
• Seal containers or bags according to manufacturer's directions, pressing out as much air as possible. 
• If necessary, use freezer tape around lid for a tight seal. 
• Label each container or bag with its contents, amount, and date.  Lay bags flat; add bags or containers to freezer in batches to make sure they freeze quickly.  Leave space between containers or bags so air can circulate around them. 
• When frozen solid, the containers or bags can be placed closer together. 
• Use frozen peaches within 8 to 10 months.

Squash pancakes? Yes, please!

Squash: Another fruit masquerading around as a vegetable.

          Most of us would call squash a vegetable without hesitation, but from a botanical standpoint squash is a fruit (because they contain the seeds of the plant - the same rationale of why tomatoes are actually a fruit).

         Squash has been around for a long time (some believe they are to have originated in Mexico and South American over 7,500 years ago along with corn and beans). In the Americas, we've been growing and serving squash for over 5,000 years. With the name "squash" being derived from Native American works meaning "something eaten raw." 

          There are two categories of squash:  summer and winter.  Generally, summer squashes are divided into four groups:  crookneck, zucchini (green & yellow), straightneck and scallop (pattypan).  They all have thin edible skins and soft seeds, and are low in calories, fat and cholesterol and are a good source of fiber, vitamin C and vitamin B6..  They have tender flesh with a sweet and mild flavor - and require little to no cooking.  

          It is recommended that squash be salted 15 minutes prior to cooking because of their high water content and blotted dry.  Dry heat cooking methods, such as stir frying, grilling, roasting or sautéing to avoid your squash turning into mush.  However, steaming and simmering in a sauce work well, too.  

          If you find yourself with too much summer squash on hand, you can save some for later by freezing the excess.  Wash and cut in 1/2-inch slices or grate.  Cook in boiling water for two minutes.  Drain and cool immediately in ice water.  Drain and package in freezer bags, leaving 1/2-inch of head space at the top.  Seal and freeze. 

       I'll leave you with these interesting tidbits about squash....

• Squash is one of the most important vegetable crops in New Jersey. 
• Squash is related to melons and cucumbers. 
• Different varieties of squad can be interchanged in recipes because they have similar texture and flavor (e.g., if a recipe calls for zucchini, you can substitute yellow squash if you don't have any zucchini on hand). 
• Pumpkins are a variety of winter squash. 

Sources:  about.com; livestrong.com; USDA