SUMMER SQUASH

Summer Squash –

(yellow straight neck, crookneck)

Harvesting –

  • Harvest zucchini and yellow squash before they reach 8” long.

  • Patty pan squash should be the size of a doorknob and almost entirely yellow

  • Early-mid July – September

  • Summer squash are very productive once they mature and can get excessively big in just a few ays. Larger squash has a tougher texture and more seeds.

  • If the squash shows signs of rot, or pest damage it is no longer desirable to eat.

Storing zucchini and summer squash –

  • Store squash for 1-2 weeks in the fridge at 41–50°F and 95% humidity.

Using zucchini and summer squash –

  1. Grilled Summer Squash: Slice summer squash into thick rounds, brush them with olive oil, sprinkle with salt and pepper, and grill until tender and slightly charred. Grilled summer squash makes a delicious and simple side dish for summer meals.

  2. Summer Squash Pasta: Spiralize or thinly slice summer squash and use it as a pasta substitute. Sauté the squash in olive oil with garlic, cherry tomatoes, and herbs for a light and flavorful “pasta” dish.

  3. Summer Squash Fritters: Grate summer squash and mix it with breadcrumbs, eggs, grated cheese, and herbs. Shape the mixture into patties and pan-fry until golden and crispy. Serve the fritters as a tasty appetizer or vegetarian main course.

  4. Sautéd Summer Squash and Zucchini: Melt butter in skillet with onions and add sliced squash. Cook until tender with some caramelization. Add salt and pepper to taste.

  5. Stuffed Summer Squash: Cut summer squash in half lengthwise, scoop out the seeds, and stuff them with a mixture of cooked grains, chopped vegetables, cheese, and herbs. Bake until the squash is tender and the filling is heated through for a satisfying and healthy stuffed squash dish.