Zucchini, Yellow Squash, Patty Pans

IN SEASON
June-August
“Summer squash” is the umbrella term for a wide variety of lovely, tender squashes, harvested before full maturity to ensure mild flavor and texture. 

STORAGE TIPS
up to 1 week
Summer squash dehydrates quickly. Store in a plastic bag or in the hydrator drawer of your fridge for a few days.

To freeze: wash, cut off ends, and slice.  Blanch in boiling water for 3 minutes, cool immediately, drain, and pack - leaving 1/2 inch headroom.

CULINARY TIPS

• Summer squash is wonderful sliced and sautéed with a little butter.  It is an easy addition to pasta sauces and stir fries.
• Try raw summer squash cut into stick with your favorite dip or in salads.
• Cut into chunks add to summer soups and pasta sauce.
• Grill thick slices for 3-4 minutes over hot coals, then 5-8 minutes on the side of the grill. Baste with marinade.
• Sauté onions in butter or oil, add summer squash and sugar snap peas. Then top with parmesan cheese and serve over pasta.
• Stuff patty pan squash with buttered fresh bread crumbs sautéed with garlic and fresh herbs. Heat through and serve.
• To remove excess water and prevent soggy, cooked dishes: Lightly salt the grated or thinly sliced squash. Place in a colander and let stand for 30 minutes. Some water will exude during the resting period. Much more will come out when squeezed or patted with paper towels. If you wish, rinse to remove the salt.

RECIPES
Root 5 Farm Stuffed Squash
Cream of Summer Squash Soup
Zucchini Frittata
Roasted Zucchini Flatbreads
Squash Ribbon Salad
Carrot-Zucchini Pancakes
Zucchini Fritters