Veggie of the Week
Nothing says “Summer” like a fresh yellow squash, patty-pan or zucchini. Summer
squash in native to North America. Summer squash belongs to the gourd family and is picked
before the vegetable is mature while the skin is still tender. A squash plant can yield baskets of
squash. They seem to grow by the hour come July so you’ll want to have a spectrum of recipes
at your fingertips to make the most of your bounty.
For a vegetable that is typical and abundant, one might be surprised by the
impressive levels of vitamins and minerals and general nutrition wrapped up in summer
squash including fiber, Vitamins A, B6 and C; magnesium; phosphorus; copper; omega
3; antioxidants and proteins. The more yellow a summer squash looks in color, the more
carotenoids it offers.
Serving and Storage:
Summer squash is best eaten within three days for optimal nutrition. Raw slices
are perfect for snacking on alone or for dipping into hummus, or salsa, or lime juice and salt, or
salad dressings of all types. Grated, this vegetable may be added to any salad including tuna ,
chicken or egg salad. It may be added to soups, breads, fritters or cakes. Sliced, summer
squash may be sautéed or grilled and mixed with any variety of options from eggs, to potatoes,
to stir fries, to sauces and vinaigrettes.
*Summer squash does not store well. It tends to soften in frozen form but when
overabundance faces you in the kitchen, grated squash may be frozen for future use in baked
goods and soups.*