You know it’s midsummer when the summer squash start arriving. These beautiful plants with yellow flowers are a productive bunch and a true testament to the words “summer bounty." Zucchini, patty pan, yellow crookneck and straightneck are all varieties of summer squash. These veggies are abundant, versatile, and flavorful. They can be sauteed as a side dish, sliced raw and served with a dip or added to a tasty quick bread. Their mellow flavor is a cool complement to a hot, summer night!
Selecting and Storing
- Select smooth, firm squash with glossy skin. Damaged or bruised squash will deteriorate quickly.
- For best flavor, eat soon after picking.
- Choose squash that are small for best quality and flavor. If they become very large, use them for bread or other baked goods.
- Stored squash in a plastic bag in the refrigerator for up to a week.
- For longer storage, wash and grate. Place grated squash in a steamer basket, cover and steam for a minute or two. Place in plastic freezer bags or containers, leaving head space. Discard any extra liquid when thawing.
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Fun Facts
- The more you cut, the more you grow! Pick every few days to keep plants productive.
- Squash was named by the Narragansett people of Rhode Island who called it " askutasquash”, which means eaten raw or uncooked.
- In 1997, a squash weighing 962 lb. was grown by Steve Hoult of Stouffville, Ontario, Canada!
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Nutritional Information:
- Summer squash is a great source of Vitamin A, potassium, calcium, and especially Vitamin C.
- It is made up of 94% water. It’s easy to digest and good at replacing lost fluids on hot summer days.
- It is also a good source of lutein and is low in calories.
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Recipes:
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For a list of farms in your area and more recipes, visit www.localdifference.org.
Taste the Local Difference is a project of the Michigan Land Use Institute’s Entrepreneurial Agriculture Project, which works to grow jobs, save farmland, and build healthier communities with food that’s thousands of miles fresher.
Sources/Links:
From Asparagus to Zucchini
Vegetarian and Vegetable Cooking
www.gardenguides.com
