Summer squash, which includes zucchini, patty pan and yellow crookneck, are in the cucurbit family and all have editable skin and tender flesh. Once the plants start to produce fruit, they do so in rapid-fire succession, with fruit growing up to 2 inches per day. That keeps our crew busy with harvests 3x per week!

Summer squash are 95% water, high in vitamin A & C, potassium and fiber, and take on the flavor of all that surrounds it which makes it a great addition to many recipes!

To Store:

Be sure that the fruit does not have any cuts or bruises (it’s soft skin can be easily damaged). If it does, use the fruit within a day or two to prevent spoilage. If the fruit has no damage, it can remain in a cool, dark place and is best if used within a week. If you don’t get to using the squash, grate it and freeze for your future culinary delight.

Preparation:

Rinse the fruit to remove any soil. Summer squash can be eaten raw or cooked. Raw, it makes a great addition to vegetable platters, salads, or dips. It can be spiralized into “zoodles”, sauteed into stir-frys, coated in olive oil and grilled, or grated and added to zucchini bread or pasta sauces. Larger fruit can be cut in half, and after scooping out seeds they make excellent “squash boats” to be stuffed with whatever you like.