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Summer squash is one of our favorite late spring, early summer vegetables because of how versatile it is in the kitchen. We grow a few different varieties of summer squash, including: zucchini, yellow crookneck, and a modern version of the Italian heirloom "costata romanesca."
Store summer squash in a well ventilated/not sealed bag in the refrigerator for up to one week.
At the very beginning of summer squash season, we like to eat squash raw, shaved in a salad, to taste it in all its squashy glory. But most often, we eat summer squash roasted or grilled at a high temperature with garlic. Cooking it this way is the best way to preserve its tender, almost silky texture. We also like to make squash into quick pickles for the winter, or seared and marinated on the stovetop.
Zuni Cafe Zucchini Pickles (little jars of these make great gifts and are incredible on a burger)
Canal House’s Marinated Zucchini
Deborah Madison’s Sauteed Zucchini with Basil & Walnuts
Shaved Raw Summer Squash Salad with fresh herbs
Alice Waters’ Summer Squash Fritters
Andrea Reusing’s Squash “noodles” with Ricotta
Shaved Fennel & Zucchini Salad with Dill & Feta
Pasta Primavera with Summer Squash
Braised Zucchini with Lemon & Mint
Summer Squash Soup with Coconut Milk
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