Summer Squash

Background Information:
We grow several types of summer squash that include zucchini, patty pan and Mexican squash. They come in colors from deep green to bright yellow, but all can be cooked similarly.

Basic Cooking Strategies:
Squash can be roasted, sautéed, grilled or eaten raw. Each cooking method will bring a slightly different flavor. Squash can be used as a substitute for potatoes in dishes like potato pancakes, but they have more moisture and should be salted then, the excess liquid drained. Of course, squash can be used in quick breads, like zucchini bread, to add moisture and fiber.

Storage Information:
Use summer squash, within 2-3 days of receiving it for optimum freshness. The sugars will turn quickly to starch within a few days. They will also bruise slightly when stored, these bruises can be cut off if desired.

Recipes:

Roasted Sweet Potato Corn Salad
Squash Pizza
Summer Corn Succotash
Summer Squash Fritters
Mixed Roasted Vegetables
Oven Baked Squash Sticks
Baked Squash Fritters
Summer Squash Paprikash

Rancho Piccolo      |     1120 Commerce Avenue # 7, Atwater, CA 95301      |     (209) 201-1053      |     ranchopiccolo@hotmail.com

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