Pronunciation: sum-ur skwash
Other Names: Italian Marrow
Season: In the U.S., summer squash are available yearround. They are at their best between May and July.
Selection Do's and Don'ts:
- Do buy squash that have a glossy or shiny, unblemished skin.
- Do buy squash that are heavy for their size and feel firm.
- Don't buy squash whose rinds are very hard or very soft.
- Don't buy squash that are much larger or smaller than the average.
Storage: Store summer squash in the refrigerator, unwashed, in a plastic bag. It can be kept this way for up to one week, if there are no punctures or blemishes in the squashes skin.
Preparation: Summer squash can be so easily prepared in so many ways: stir fry it, grill it, steam it, mash it, fry it. Just don't peel it; the peel is where all the nutrients are.
Why Should You Eat Summer Squash?: Summer Squash is:
- high in manganese and vitamin C
- a good source of many other nutrients, including vitamin A, magnesium, riboflavin, and folate
- is naturally high in fiber and low in calories, fat, and sodium.
Varieties: There are three prominent varieties of summer squash.
- Crookneck or Straightneck Squash
- Zucchini
- Pattypan
