While I was outside, using the wood chipper, my daughter was busy dealing with our last summer squash!

She made four 750ml jars of refrigerator pickles with most of them.

The rest went into a summer squash and tomato soup. I think she actually used canned soup as a base, with the summer squash and the teeny tomatoes we’d harvested recently, plus our own onions and garlic, added in, then whizzed with the immersion blender when they were cooked.

It was absolutely delicious!

The Re-Farmer