Zucchini, that overly abundant home-garden staple of summer, is a staple on our farm too. We grow it side by side with summer squash, occasionally mixing in adorable little patty pan squashes as well. These squashes love growing in the sandy soil along route 104.
Season: Late June – Mid October
Damage will occur if Summer Squash or Zucchini get too cold. Your crisper drawer is the best place for it, wrapped loosely in a plastic bag. It can also be kept at room temperature for short periods time (24 hours).
Freezing: Slice in 1-inch pieces. Blanch for 3 minutes. Place in freezer-safe containers and freeze. Alternatively, freeze already prepared zucchini such as grilled.
Dried: For comprehensive instructions on drying, click here. Try adding herbs and other seasonings for variety!
Summer Squash & Zucchini can be consumed raw or cooked. Served raw on vegetable trays, it is delicious with dip. It's excellent sauteed with other vegetables and served as a side or over pasta. Zucchini is famous for it's roll in quick breads, and appearances in minestrone soup. Try it grilled, broiled, roasted or steamed, season with garlic, herbs, and a little salt or balsamic vinegar.
Other suggestions: ginger, soy sauce, garlic and hot pepper flakes(optional); parmesan and oregano; lemon zest, lemon juice, thyme, oregano and garlic.
About Summer Squash
Squashes are native to North America and have been cultivated for thousands of years. They were a staple of early the American diet. Early explorers of North America took squash back to Europe where it was cultivated. Zucchini as we know it today was first produced in Italy in the 1920s.
Interesting Fact: The squash is botanically a special type of berry!
Squash is low in fat, saturated fat-free, low sodium or sodium-free, cholesterol-free, low in calories and high in vitamin C.
- All parts of the squash plant are edible. Seeds can be eaten as-is or ground into paste. The leaves are often eaten as greens.