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Healthy and Sustainable Food
 Summer Squash
DATES AVAILABLE:
New England: July through September
Mid-Atlantic: Mid-June through mid-October
BRIEF DESCRIPTION:
Summer squash (Cucurbita pepo, Cucurbitaceae) are tender vegetables with bright green, yellow or white skin that is often glossy. Varieties can range in length from just a few inches to more than a foot; some are long and slender while others are oblong or round. Unlike winter squash, summer squash have edible skin with tender, lightly colored inner flesh and small, edible seeds. Cultivated squashes are descended from wild squashes native to Central America.
VARIETIES:
“Yellow Crookneck” have bright yellow skin, and a slim, bent neck that extends to an oblong shaped squash. “Yellow Straightneck” also have bright yellow skin but they are long, straight, and cylindrical. “Pattypan” are round and petite with scalloped edges; their skin can be yellow, white or green. Among the zucchini, “Ambassador” are medium sized, slim and bright green, and “Elite” are slender, straight, and dark green; usually 7 to 8 inches in length. “Costata Romanesca” are ribbed and greenish gray with pale green specs; they grow to be extremely long (some can grow to 3 feet). “Gold Rush” have bright yellow skin and green stems; they grow to be about 7 inches in length. “Eightball” or “Blackball” are small and round and have a similar flavor to other zucchini varieties.
USING SUMMER SQUASH:
At the market, look for squash that are firm with smooth skin that is intact and free of bruises and blemishes. Delicate pale orange and green squash blossoms can also be found at many markets. Summer squash have a clean mild flavor that is very versatile. Raw squash has a soft but firm texture that becomes softer and sweeter when cooked. Wash to remove any exterior dirt, however there is no need to peel the soft skin as it is flavorful and contains many nutrients. Summer squash can be enjoyed raw in salads or vegetable platters. Squash can also be roasted, grilled, sautéed, stuffed, or added to soups and casseroles. Squash blossoms can also be stuffed and are often deep-fried; blossoms should be used immediately because they do not store well.
NUTRITIONAL INFORMATION:
Summer squash is very low in calories (one cup has 18 calories) is high in vitamin C, and contains 2% of the daily recommended amount of vitamin B6.
STORAGE:
General: Store summer squash in a perforated plastic bag in the refrigerator for up to one week.
Freezing: Squash can either be cut into ½ inch slices or shredded for baking. Either way, squash must be blanched before being frozen.
Drying: Squash can be cut into slices ¼ of an inch thick blanched for 2 1/2 -3 minutes and dried. Estimated drying time is 10-12 hours in a dehydrator.
Canning: It is best to can summer squash as pickles. They can be made into traditional or bread-and butter pickles.
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