Squash is often associated with the fall harvest, but the beauty of this vegetable is that it comes in a slew of different varieties that grow at different times of the year. Common summer squashes include the yellow variety (crookneck or straightneck), pattypan (scallop-shaped), and zucchini (yellow or green, long or round). Unlike their winter counterparts, summer squash can be eaten skin, rind, seeds and all.
How to choose them
Summer squash varieties are usually interchangeable in recipes, so just choose whichever kind looks best to you at the farmers' market. Look for squash that's free of bruises, blemishes, and soft spots. The skin should be smooth.
How to use them
Summer squash is a great addition to parties and barbecues. Slice it, brush the slices with olive oil, then sprinkle a little bit of salt and pepper before tossing it onto the grill. Alternatively, you can bake squash in the oven au-gratin-style. A squeeze of citrus and a clove of garlic make this recipe for thinly sliced zucchini salad vibrant and refreshing. Personally, I am a huge fan of a hearty zucchini bread.
How to store them
Store summer squash in the crisper drawer of the fridge for up to one week.