Some varieties of summer squash are available year round at grocery stores but are the freshest from April to September at Oklahoma farmers markets.
Varieties of Summer Squash
Patty Pan squash is a small, round squash with scalloped edges. It comes in colors such as green, yellow and white. It is known for its tender flesh and mild flavor.
Zucchini squash is an elongated vegetable that has a dark green color. It has a mild, slightly sweet flavor.
Yellow squash is an elongated vegetable that has a bright yellow color. This squash can have a curved (crookneck squash) or straight neck (straitneck squash). Yellow squash has a tender flesh, and slightly nutty flavor.
Eight Ball squash is a small, round squash that resembles an eight ball, hence the name. It has dark green skin with a dense, creamy flesh. The small size makes it perfect for stuffing and baking.
How to Pick and Store
Pick:
- Choose small to medium sized summer squash with glossy skin.
- Avoid squash with cuts, moldy spots, wrinkles, sunken areas or punctures and very large squash.
Store:
- Wash before eating rather than before storing to avoid faster spoilage.
- Store in refrigerator inside a loosely closed plastic bag.
- Store away from peppers and tomatoes to keep fresh longer.
- Best if used within 3 to 4 days.
- Freeze, cut squash in an airtight container, up to 3 months.
Nutrition
Summer squashes contain vitamins A and C. Vitamin A helps with healthy vision and supports the health of skin while vitamin C is important for strengthening the immune system and acting as an antioxidant within the body.
Summer Squash Recipes
Check out these recipes to see how you can use the different varieties of summer squash at home.
Love squash!