Summer Squash

The different types of summer squash that we grow are: Dark Green Zucchini (classic looking zucchini), Bennings Green Tint Squash (a light green patty pan-type squash--looks a bit like a spaceship), Yellow Crookneck (yellow and warty, with a curved neck), and Yellow Straightneck (less warty, straighter neck).

HOW TO STORE: If you're going to use it in the next couple of weeks, you can store summer squash in the fridge, unwashed, in an open paper or plastic bag in the crisper drawer. You can also freeze summer squash to keep for a few months longer. The proper way is to cut it up and blanch it (throw the veggie into boiling water for a few minutes, then pull it out and immediately submerge in ice cold water). This helps preserve it longer and keeps the color and texture better. However, sometimes we just shred the summer squash and stick it straight into a freezer bag, so we can cook or bake with the shreds later. I always like to label my freezer bags with the vegetable, the amount, and the date.

HOW TO USE: We love the versatility of summer squash, and tend to use them all interchangeably. Eat them fresh, fry them up in butter, roast them in a vegetable medley, there's no wrong way to eat a summer squash. Eleanor's favorite recipe for them comes from Animal, Vegetable, Miracle, a food/local eating memoir by Barbara Kingsolver: zucchini chocolate chip cookies!