SUMMER SQUASH

Summer squash - the plant that keeps on giving. We grow mainly zucchini, because it seems to be what most our of members like. We harvest zucchini every other day at least, because it can literally grow 6 inches overnight! The key to having a good zucchini dish is the size of the zucchini. It is our job to make sure that the zucchini doesn’t over grow, making it watery and difficult to cook with. Zucchini cooks very quickly, and tends to get mushy if cooked for too long or with additional water. We try to cook zucchini in ways that dry out the fruit - grilling, broiling, and roasting are all great ways to reduce some of the moisture and get the most of the meaty texture. Zucchini is also great raw! Put it in pasta salads or shred it into a coleslaw.

STORAGE: Even though most refrigerators are a few degrees colder than the ideal temperature for these crops, we find that these veggies stay crisper inside the fridge inside a closed container or plastic bag, rather than out on the counter.

PRESERVATION: To extend the harvest, cut and freeze. When we get overloaded with zucchini, we make zucchini fritters and freeze them for the winter.