Summer squash
Summer
Description: Three main kinds of summer squash are available: zucchini, yellow, and patty pan.
They range in color from a white, light green through yellow to almost
black. In shape, they range from round with scalloped edge to crookneck
to long.
Selection: Choose young tender squash, small to medium in size, with shiny, taut skin. Avoid any with soft spots or scarring.
Storage and handling: Refrigerate in a plastic bag for up to a week. When ready to use, wash and trim the ends. No need to peel if young and tender.
Preparation: Sauté thin half-moons of zucchini and yellow squash in olive oil and garlic, and serve as a side dish or toss with pasta.Steam peeled squash chunks in a basket, covered, over boiling water, 15-20 minutes. Boil unpeeled chunks of squash until soft, about 20 minutes
.
Serving suggestions: Use young
squash raw in salads or on vegetable trays. Since squash are rather
bland in themselves they are usually paired with other foods such as
tomatoes or herbs (SIS, p. 112). Larger squash can be stuffed. Shred and
use in baked goods muffins, cookies or cakes (SIS, p. 160).
Nutrients: Vitamins B6 and C, riboflavin.
1 lb. raw = 4 cups1 lb. cooked = 2 1⁄2-3 cups
Joanne Vanderhoef
Marketing and Media Specialist
Bones Steakhouse
Located in the Battle Ground Village
http://www.bonessteak.com
Reference Simply in Season
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