Vegetables - Summer Squash

Most of us have grown up with a pretty limited view of squash. Zucchini from our garden in the summer, and Halloween jack-o'-lanterns and holiday pumpkin pie in the fall and winter Oh, we might have an acorn squash here and there, but that's about it. One of the reasons we might not appreciate squash comes from not knowing how to cook it, which usually means we overcook it.

Squash is a gourd, (a fleshy vegetable protected by a rind,) and some grow on a vine and others on a bush. Squash is normally divided into winter and summer varieties, but since both types are now available almost year round, it makes more sense to divide them into soft and hard-shelled varieties. Did you know that both summer and winter squash have edible flowers? Find out more about these delicate and delicious squash blossoms under selection, storage, and varieties. Summer or soft-shelled squash is harvested before it becomes fully mature, and its seeds and skin become hard. The whole squash except the stem end can be eaten either raw or cooked. It is used in a variety of recipes because of its mild refreshing flavor and satisfying texture. Summer squash is more that 95 percent water, so while it only has a moderate amount of nutrients, it is very low in calories.

Florida is the largest producer of squash, followed closely by California. Georgia and New Jersey are also large squash-producing states.

Selection & Storage
Pick summer squash that is the smallest you can find, unless you are going to stuff it, because large sized squash will have coarse, stringy flesh, and large seeds. It should have a bright, smooth skin, (dull skin is a sign of old age,) with stem ends that are fresh and green. Squash should also be firm and plump without any soft spots or pitting, and fairly heavy for its size or it may be dry and cottony inside. Varieties that are supposed to have dark green skin shouldn't show any sign of yellowing. Summer squash should be kept cool but not cold, about 41� F to 50� F with good humidity. Uncut melons in plastic bags will last several days in the refrigerator.

Squash Blossoms are naturally soft and somewhat limp, but select those with closed buds, that look fresh. They are usually found from late spring through early fall in specialty produce markets. They should only be stored in the refrigerator one day, as they are very perishable.

Preparation
Wash summer squash well to remove the grit, and then trim the ends. Once the ends are trimmed, it can be sliced, or shredded, as summer squash does not need to be peeled or seeded unless it is oversized and has a thick skin or large seeds. Chayote, unless it is very small, is an exception.

Stir-frying or saut�ing is the best method for cooking summer squash because steaming and microwaving will emphasize its high water content. Remove a lot of the undesired moisture before cooking by cutting into thin slices, or dice, (depending on the recipe,) and sprinkling the cut surfaces with salt, (� teaspoon per pound.) Let stand in a colander about half an hour, rinse, and pat dry with paper towels. To shred zucchini or summer squash, use the second-largest holes of a four-sided grater or the shredding attachment of a food processor.

Squash blossoms are prepared most often coated with a light batter, and saut�ed. They can also be stuffed with ingredients such as soft cheese and then baked, or dipped in batter and fried.

Tony's Tip
Generally, we're not fond of summer squash raw. However, try a salad of small and sweet sliced zucchini with roasted red bell pepper strips, olive oil, vinegar, and herbs.

Tony's Favorite Recipe
Roasted Summer Squash with Fresh Herbs

Varieties
Zucchini, or Italian (Courgette in French,) is generally cucumber-sized, but can range from a few inches to over a foot. The flesh is white or pale green, the skin green, subtly streaked with white, and the stem end has somewhat of a square shape.

Golden zucchini is exactly the same except the skin is yellow, although the stem remains green.

English zucchini is somewhat more bulbous with a skin that is almost evenly streaked with white and green.

Cocozelle or Italian marrow squash is very much like zucchini but with more pronounced dark green and white strips and a thicker, more tubular shape.

Yellow crookneck squash has a medium to bright yellow exterior accented by a slightly bumpy texture. It has a bottle shape with a narrow, gently curved neck. The flesh is similar to that of a zucchini, but with more obvious seeds.

Yellow Straightneck is similar to the crookneck, except that its neck does not curve. The flesh is similar to that of a zucchini, but with more obvious seeds.

Scaloppini squash looks like a zucchini that has been compressed into the shape of a top, or perhaps a small turban with a scalloped edge. Its flesh is similar to a zucchini.

Pattypan squash is somewhat flatter and pale green or white than the Scaloppini.

Sunburst is a bright yellow pattypan with a green stem.

Squash Blossoms are the flowers from both soft and hard-shelled squash. They come in varying shades of yellow and orange, with a flavor similar to the squash itself. Use as a garnish, either slivered or whole, for almost everything from soup to main dishes, or use them to add color and flavor to salads.

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