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Zucchini contains a lot of water, and freezing seems to pull the moisture to the surface, leaving a “puddle” upon thawing. You can add frozen zucchini directly to soup without thawing, but if you’re making bread, cookies or cake, you should thaw it and blot it dry.
Summer squash have edible thin skins and soft seeds. Zucchini, pattypan and yellow are the most…
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The peak months for buying asparagus are April and May. When buying, look for firm, straight,…
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