Zucchini and summer squash are plentiful this year, as usual.
A few weeks ago, I noticed it for sale along the road, and then recently I noticed that much of was for sale is now marked “free.”
Just a few summer squash plants will provide enough squash for a family, so often if people choose to put it in their garden, they end up with more than they are able to eat.
Summer squash is a generic term for zucchini and yellow squash, and it grows easily in our climate. Summer squash is low in calories, only 20 in a one-cup serving. It is also a good source of vitamins C and B6. It cooks quickly, can be eaten raw and has a mild flavor that makes it very versatile.
When you begin to feel inundated with summer squash, there are a few ways to get ahead of your crop without sabotaging your garden. If you have grown summer squash this year, try to pick it small, roughly 6 to 10 inches. The skin and the seeds on a smaller squash are more tender and appetizing.
Another way to get ahead of your crop is to try eating the blossoms. Squash blossoms are considered a delicacy by some, and if you eat some of the blossoms, you will have less fruit. Squash blossoms are commonly prepared by battering and deep frying them, though they can be stuffed and baked, steamed, added as a colorful garnish to pasta or added to a summer soup, with zucchini and corn.
Another common preparation is as a quesadilla filling with a creamy cheese. The blossom is delicate so it needs to be cooked only briefly if you are steaming or baking it and can be added just 1 to 3 minutes before serving a hot soup.
If you have a lot of the squash, do not hesitate to add it to any dish. Summer squash goes great with Italian flavors but would go equally well with stir fries and curries and can be skewered for kabobs. Squash slices can replace lasagna noodles in both traditional lasagna and other casserole dishes.