| IN SEASON: | June, July, August, September |
| STORAGE: | Store unwashed in perforated plastic bag in the refrigerator. Summer squash dehydrates quickly so if able, store in the high humidity area of refrigerator. It should last 1 week in these conditions. Any bruised or blemished should be eaten promptly as the will deteriorate quickly. Freeze for long-term preservation. |
| COOKING TIPS: | Because summer squash had such a high water content you may want to remove some of the water for certain dishes so that the dishes aren’t runny or watery. To remove some of the moisture from the squash before cooking, sprinkle the raw flesh with salt, place cavity side down on a couple of layers of paper towels and allow to stand for 20 to 30 minutes. The salt will draw the moisture out and the paper towel will absorb it. Rinse with cold water before cooking. |
| VARIETIES: | zucchini, patty pan, yellow crookneck |
| + SUMMER SQUASH RECIPES | |