Squash Season Is Upon Us

It’s summer for another few weeks, so keep enjoying all the strawberries and watermelon you can. But you know what’s also thriving right now? Summer Squash.

Despite its name, summer squash is generally available year-round, but this is a great time of year to order it and take advantage of the bounty produced by the local farms we source from. Our current stock of Summer Squash includes zucchini, yellow squash, yellow patty pan, and green patty pan, all of which we have on hand right now. (We also have baby green zucchini. Order it while you can!)

Zucchini (originally bred in Milan in the late 19th century) and yellow squash are vining herbaceous plants whose “fruit” are harvested when their immature seeds and rind are still soft and edible. That’s why they’re often grilled for salads or sides, or thinly sliced lengthwise as a popular and healthy substitute for pasta. Patty pan squash, with its flat-bottomed shape, are ideal for stuffing. 

We’ll mention one more variety of summer squash, even though its season is close to ending . . . because we really like the name: gold bar squash. It’s a gorgeous gold color, and the flesh is dense and dry — less watery than green or yellow summer squash. It’s one of the best summer squash for stuffing, since the shell holds together nicely when baked.

And speaking of seasons changing, we like to think about Winter Squash now as well.  Late-growing, less symmetrical, odd-shaped or rough-skinned varieties, small to medium in size, are usually called winter squash. Unlike summer squash, they’re harvested and eaten when their seeds have matured fully and their skin has hardened into a tough rind. Many varieties can be stored for use during the winter, and winter squash is generally cooked before being eaten.

Roasted delicata squash, sweet and creamy in texture, makes a tempting autumnal side dish. Acorn squash has a buttery orange interior and is very easy to prepare. Kabocha squash is one of our fall favorites. Also known as Japanese pumpkin, it has a light, fluffy texture and tastes like a combination of sweet potatoes and pumpkin. It’s wonderful puréed, or simply roasted in a hot oven.

Winter squash like butternut and spaghetti are generally available year-round, as well, but they’re really nice on menus in the fall, baked and served with butter and spices. And there are dozens of ways to make butternut squash soup.

Give us a call, or ask your Agri representative what they suggest for your needs!