Yellow Summer Squash
Bright yellow in color and firm to the touch, summer squash are a summertime favorite. Yellow summer squash grow on vines and are best picked when medium sized.
The skin is usually left on the squash, as it is thin and adds to its nutritional value and a pop of color on the plate. Simply wash and trim the ends. Summer squash can be enjoyed in raw and cooked preparations.
Refrigerate in a plastic bag in the fridge for up to a week
- Nutrition- Vitamin B6, C, riboflavin
Patty Pan Squash
This squash has a very cool, and unusual saucer shape, it is also known as saucer squash. The firm white flesh of the patty pan has been compared to the flavor of artichokes.
Remove the skin on the outside if it is too tough, which means the squash is older. The squash are also sold mini, and can be preserved.
Store patty pan in the refrigerator for 5-7 days, the smaller the squash the sooner it should be used.
- Nutrition- vitamin B6, C, A, fiber, magnesium, potassium
Some of the zucchini and summer squash was cut into “noodles” with a veggie peeler (those of you with spiralizers-here’s a great opportunity!)
Save your ends and seed-filled middles in the fridge. When you have enough, try a variation of scrappy pickles, such as this one by Rachel Ray!
Recipes Using Summer Squash
Whether using a simple and inexpensive spiralizer hand tool, or fancy Kitchen Aid attachment, the beginning of zucchini season is a wonderful time to try zoodles! This marinade provides a very flexible way to enjoy zucchini noodles or “zoodles” with whatever other veggies you have on-hand. I used pressed tofu for this recipe, but you can easily make it work with meat, too.
The quintessential August recipe! This recipe from Alice Waters is Jess’ favorite at the moment. Taking the time to salt the eggplant removes any potential bitterness that may effect the overall flavor of the dish. (If you’re looking for fancy, there are many beautiful layered ratatouille versions out there as well.) This version uses a basil boquet that is removed after cooking, so you can get away with using basil that’s starting to bolt, making it a great end-of-season recipe!
This is one of two variations on this seasonal dish (hence Jess labeled this one “Ratatouille 2015”). It’s a recipe we love due to it’s generous use of many late summer veggies, flexibility of ingredients, and, of course, tastiness. Enjoy as a side dish, as a main dish on top of some pasta, or use your imagination!
Another recipe from the road. Though the ingredients are all flexible in this recipe (just the way we like them so you can work with your seasonal veggies) Sarah’s chili lime seasoning is a great one for whatever veggies and meats you choose to include. As always, work with the season and have fun making it your own!