Summer squash
What is it?
We grow several types of summer squash! Green zucchini, yellow zucchini, yellow crookneck, ball squash, pattypans, and even two-toned Zephyr squash. You can use them interchangeably in recipes.
You will need scissors. Look for large squash, you don’t want to pick them if they’re smaller than 4 inches long. Use your scissors to carefully clip the thick stem of the squash, freeing it from the plant.
Summer squash are linked to a number of health benefits, including improved eye health, reduced risk of depression, and enhanced skin health. Squash are rich in vitamin C and high in fiber!
How do I clean and store it?
Summer squash only need a quick rinse to remove any dirt and they’re good to go! Allow the squash to dry on the counter on a towel and store in a reusable silicone bag left partially open or a container with the lid slightly askew in the fridge.
How do I cook it?
Squash are gloriously versatile in the kitchen. You can use any of our summer squash in the recipes below!
Meg’s way: heat a splash of olive oil in a nonstick skillet. Sautee the diced summer squash until browned on all sides, season with kosher salt, and add a minced garlic clove and thinly sliced jalapeno. Allow to cook just a few moments, and it’s one of my favorite summer sides!
Big squash are great for zoodles!
“Oh no, we picked 35 pounds of squash”:
Zucchini Relish (I reduce the sugar by half)