Waste Not

Easy Squash Pickles

June 18, 2015
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Pickling is one of the “chapters in our book,” says Executive Chef Gabe Garcia of Tierra Sur restaurant at Herzog Wine Cellars in Oxnard. Garcia makes these zesty pickled squash and zucchini versions in the summer, when the dill pickle on the burger changes to this squash one.

More than a flavorful summer sandwich condiment or item on a charcuterie tray, these easy pickles help cooks use up zucchini and squash from overly zealous summer gardens.

And when these squash are enjoyed instead of being tossed, they become part of the solution to reduce food waste. It’s estimated that 40% of food in the U.S. is wasted, according to a Natural Resources Defense Council study. Diverting this food from the waste stream could help to feed people with food insecurity, reduce landfill waste and gain benefit from the money, energy and water used to produce the food.

Article from Edible Ojai & Ventura County at http://edibleventuracounty.ediblecommunities.com/eat/easy-squash-pickles
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