Summer Squash
Tender yellow squash and green zucchini, harvested young for the best flavor and texture
Storage
Store unwashed in a perforated plastic bag in the crisper drawer. Don't seal tightly - they need air circulation. For longer storage, slice and blanch 2 minutes, then freeze on sheet pans before bagging.
Keeps For
7-10 days when stored properly. Our young, fresh squash lasts twice as long as grocery store varieties.
Flavor Profile
Mild, slightly sweet flavor with tender skin and creamy flesh. Yellow squash is a touch nuttier than zucchini. Both have high water content that releases during cooking.
How to Prep
No peeling needed for young squash - the skin is tender and nutritious. Cut into uniform pieces for even cooking. Salt and drain shredded squash for fritters to remove excess moisture. Don't throw away the stem ends that you trim off. They are delicious and taste a bit like artichoke.
Ways to Cook
- 1 Sautéed with garlic and herbs
- 2 Grilled in thick slabs
- 3 Spiralized into 'noodles'
- 4 Baked into breads and muffins
- 5 Shredded for fritters
- 6 Roasted with olive oil until golden
- 7 Raw in salads when very young
Pairs Well With
Good to Know
Larger squash can be watery with tough skin and big seeds. We harvest young for the best texture. If you get an oversized one, scoop out the seeds and salt the flesh to draw out moisture before cooking.
Did You Know?
All summer squashes are actually fruits botanically, and they're native to Central America where they've been cultivated for over 10,000 years. The flowers are also edible and considered a delicacy!