Zucchini is a staple for us because its mild flavor and firm structure (firmer than the yellow crookneck, that is) make it wonderfully versatile. It holds up in many different kinds of cooked dishes and is great pan-fried, baked, or added to soups, casseroles, pasta, etc. It’s fantastic in sweet bread, of course (so moist and satisfying—Zucchini bread is my favorite pairing with a warm cup of coffee), and we even add it raw to fruit-based smoothies for some extra veggie goodness. I don’t know too many other people who do this, but I like to slice it up raw for a snack (especially when dipped in hummus or a creamy dill dip). We also like to shred some, chop some, and slice some for freezing to enjoy throughout the winter.
There are so many preparations of zucchini, I’m sure there are entire books devoted to it. So I’m limiting myself to a sweet dish, a savory dish, and freezing instructions:
An overview of winter squash varieties will be added here later this season. Check back in the fall, sign up for our email newsletter, or follow us on social media to get a notification when it’s updated. Varieties we grow include carnival, delicata, butternut, spaghetti, sweet dumpling, ambercup, and more!
Squash Season at ME & Moore
Summer squash usually start coming on toward the end of July or in early August. This year we put in a second planting in the hopes of extending the season, so we expect to be harvesting summer squash well into September (fingers crossed!). Winter squash is usually available starting toward the end of September.
Do you have favorite squash recipes or tips and tricks you’d like to share? Send me a message! I’d love to hear from you. Or if there’s a variety that we don’t grow that we should consider for future seasons, we’d love to have your suggestions.
Yellow squash comes in two varieties: straightneck and crookneck. Crookneck squash (pictured above) has a bulbous bottom and slender neck that's curved at the top. Crookneck squash has larger seeds and a thicker, waxier skin than many other squash varieties.
Crookneck is usually a yellow bumpy squash with somewhat “warty” skin, though the skin tends to be more smooth when it's picked young. With tender, bright yellow, edible skin – sometimes warty, sometimes smooth – and barely detectible, edible seeds, crookneck is super easy to prepare.
Yellow squash is a summer variety that produces bright-yellow, flavorful fruit all season long. It grows so quickly that you'll find yourself checking your garden every day for fresh, ripe squash. Yellow squash requires full sun and daily watering to thrive and will ripen 50 to 70 days after planting.
It contains lutein which has been shown to aid in healthy eyes and helps prevent buildup of plaque in the arteries. The Yellow Crookneck squash also contains alpha-carotene, beta-carotene, folate, fiber and bioavailable copper.
You don't need to peel crookneck squash before cooking or freezing, as the majority of the nutrients in the squash are in the skin. Cut the squash into 1-inch pieces.
The Yellow Straight Neck variety is sweeter, has smoother skin, but they tend to 'go bad' quickly in my opinion . The Yellow Crookneck has a tougher skin (sometimes warty and very cool), tend to keep longer in the fridge and have more of a buttery flavor.
Because they are botanical cousins, crookneck yellow squash and zucchini — both are summer squash and in the cucurbit family —can be used interchangeably in most sweet and savory dishes.
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