In Season: July to September
Summer squash are famous for the abundant crop that they usually produce. This makes them both abundant at the market and affordable! Varieties of summer squash include; zucchini, crookneck, straightneck and patti pan. All of these types of squash (including zucchini) are interchangeable in recipes. Summer squash are great sautéed, grilled, as an addition to soups and stews and in baking. Their mild flavour and nice texture make them incredibly versatile. Summer squash flowers are also edible and are a great addition to salads, sautéed and added to pasta or even breaded and fried.
Summer squash need to be refrigerated right away. Store them in a perforated plastic bag or wrapped in a tea towel in a sealed plastic bag in the vegetable bin of your refrigerator for up to a week and a half.
Summer squash is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Vitamin A, Thiamin, Riboflavin, Niacin, Calcium, Iron and Phosphorus, and a very good source of Dietary Fibre, Vitamin C, Vitamin B6, Folate, Magnesium, Potassium, Copper and Manganese.