SPRING/SUMMER VEGETABLE
Description: Summer squash comes in a variety of types, colors and sizes. The most familiar squashes are pattypan, yellow crookneck and zucchini (green and golden). Pattypan is a small, round and slightly flattened variety with scalloped edges. It ranges in color from white to yellow to green. The smaller squashes have the best taste. Yellow Crookneck is a long cylindrical squash. The top of the squash is bent in a curve like a hook. It is a yellow color with a sweet and crunchy taste and texture. Zucchini is also a long cylindrical variety with a green color. It also comes in a bright yellow color and is known as Golden Zucchini. Both varieties have a nice sweet and crunchy flavor and texture. Selecting: When selecting, choose small to medium sized pieces that have tight outer skins and are shiny in appearance. Make sure they are firm with no soft spots, scarring or bruising. Avoid those with pitted skin and those that feel spongy or even mushy to the touch. Storing and Handling: Store in a plastic bag in the refrigerator. It will last approximately 3–7 days depending on the freshness of the vegetable. Preparing: Trim the both ends and wash thoroughly with a vegetable brush under cool running water to remove all dirt and debris. Raw: young squash can be washed and then thinly sliced and used in salads. Boil: place summer squash that has been cut into chunks or cubes in a pan with a couple inches of boiling water and cover. Boil for approximately 10-15 minutes, until tender when pierced with a fork or knife. Steam: cut into chunks and fill a pot with a little water and steam in a steamer basket covered for approximately 10-15 minutes. Sauté: thinly slice and sauté in olive oil and garlic until tender. Sprinkle with a little goat cheese and ground black pepper. Depending on the thickness, it should take about ten minutes. This makes a great side dish and can even be served over pasta. Serving Suggestions: Side Dishes: As stated above, sautéed summer squash is a delicious side dish that stands alone or can be tossed with cooked pasta. It teams up well with seafood dishes too. Stuffed Squash: The larger squashes are better suited for this type of dish and can be stuffed with seasoned meat, vegetables, cheeses or bread or any combination of these items. Cakes, Muffins, Cookies: shred the squash of choice and add to your recipes. They add a lot of moisture and sweetness to these types of baked goods. Seasonings and Foods to use with Summer Squash: sweet basil, corn, dill, cheese (such as feta, goat, cheddar, mozzarella), garlic, garlic oil, marjoram, olive oil, olives, onions, oregano, thyme, tomatoes Return from Summer Squash to Spring Produce Guide
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