Summer Squash
Summer squash are picked when they are quite young,
long before they are ripe. There are many different varieties but
the most well-known are the globe squash, zucchini, marrow squash,
crookneck squash and summer squash.
The peel and skin differentiates the winter squash from the summer squash. Summer squash is more tender-tasting and more easily bruised; it requires careful handling. Contrary to winter squash, summer squash can be eaten raw. Both are widely used in Italy and in Provence, France.
Summer squash varieties
Zucchini
Without a doubt the best-known summer squash, zucchini is a soft
squash that looks like a cucumber. Its thin, smooth skin can be
yellow or green, and sometimes streaked. Zucchini flesh has high
water content and little taste. Zucchini are best when they measure
between 15-20 centimetres.Zucchini flowers are also edible and are
delicious fried. Marrow squash look very much like a large
zucchini.
Globe Squash
There are two different varieties of globe squash: the
green Emerald Globe and the yellow Champagne Globe.
They are lovely round squash about the size of an orange. The
Emerald is speckled green while the Champagne is a pleasant yellow.
Both have white flesh that is firmer than that of the
zucchini.
Crookneck Squash
Both the skin and flesh of the crookneck squash are yellow. It has
a thin, curved swan-like neck and is covered with tiny bumps. Its
flesh is mildly sweet and watery. The thin, tender skin of the
crookneck squash doesn’t need to be peeled in many recipes.
Patty pan Squash
The patty pan squash is a rare summer squash. It is round
with a curved edge similar to a soup spoon or a mushroom cap. Its
skin is smooth and hard. The firm, sweet flesh can be white or
bright yellow depending on the variety. The patty pan squash is not
as tender as the zucchini.
- Summer squash should be firm and tender with shiny unblemished skin. A bright peel means that the squash is young and flavourful.
- The squash should be heavy for its size.
- Squash should be washed and the extremities removed.
- Summer squash can be served whole, halved, peeled, diced, julienned or sliced.
- Summer squash can be eaten raw or cooked. Raw, it can be eaten by itself, added to salads, or used in appetizers or sandwiches. Cooked, summer squash can be used in soups, ratatouille and cheese sauces. It can be fried or puréed and used in cakes and biscuits or served as a vegetable side dish. It is excellent braised, sautéed, roasted or steamed.
- To stuff, slice in two lengthwise (patty pan squash should be sliced differently), scoop out the center and fill with garnish.
- Because summer squash cooks quickly, it should be added at the end of the cooking process.
- Squash is delicious seasoned with herbs and spices summer squash is excellent sautéed with dill, mint, butter, lemon and garlic.
- Can be grilled on the barbecue with a small amount of olive oil and herbs.
- Patty pan squash should be treated like zucchini.
- Smaller patty pan squash can be preserved in vinegar.
Summer squash is available year-round in the produce section of your local METRO supermarket.
Summer squash provide energy and are rich in fibre, vitamins A and B and potassium. An orange squash indicates that it contains vitamin A.
The skin of the summer squash is tender and easily bruised. It should be handled with care. Summer squash can be refrigerated for a few days in a perforated plastic bag.