Vegetable Profile: (Cucurbita pepo)
Nothing says summer like some colorful, tender-fleshed summer squash to brighten up your plate. And like many things, the flavor of locally grown, fresh harvested summer squash towers over the often floppy, sad summer squash you find in the grocery store out of season and shipped thousands of miles to the store shelf. We grow many varieties, including zucchini, yellow zucchini, yellow crookneck, Italian zucchini, and patty pan.
Similar to its relative the cucumber, summer squash nourishes the stomach, spleen, large intestine, and liver. It's a cooling, hydrating vegetable with some carotenes and possible protective qualities against cancer.
Summer squash have the softest, most delicate skin of any of its squash relatives, so store it carefully in the crisper to prevent bruising or softening of texture. Use within 3-4 days.
Young summer squash can be sauteed or steamed lightly in butter or olive oil. Simply remove the stem and chop the rest.
If you have a ripe summer squash, they work well for baking. Simply cut in half, scoop out the seeds, prick the skin with a fork, and stuff with tomatoes and cheese (or a stuffing of your choosing). Bake at 350 degrees or until tender.
The New Whole Foods Encyclopedia by Rebecca Wood
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!