Summer Squash

Summer squash is a fast-growing, tender fruit harvested while immature when its skin and seeds are soft and fully edible. Unlike winter squash, it has a short storage life, a high water content, and a mild flavor. Popular types include zucchini, yellow straightneck/crookneck, and pattypan squash.

Storage

Store whole, unwashed summer squash in a breathable plastic or paper bag inside your refrigerator's crisper drawer. Leave the bag slightly open or poke holes for air circulation. Handled this way, fresh zucchini and yellow squash last for 1 to 2 weeks. Do not wash them until right before you use them. Keep squash away from high-ethylene items like apples, bananas, and tomatoes that accelerate ripening and decay.

Usage

It can be eaten raw in salads, sautéed quickly with garlic and olive oil, roasted at high heat, grilled, or baked into comforting casseroles. Smaller squash offer the best crisp flavor, while oversized ones work great for grating into breads or hollowing out into stuffed boats.

Recipes

Roasted Summer Squash

Summer Squash Sautee (ingredients also from farm stand: zucchini, garlic, cherry tomatoes)

Yellow Squash Patties (ingredients also from farm stand: onion, egg)

Summer Squash Salad (ingredients also from farm stand: zucchini, mint, lemon)

Summer Squash Bread (ingredients also from farm stand: egg)

Summer Squash Pizza (ingredients also from farm stand: basil, oregano, zucchini, cherry tomatoes)