Your Monday Challenge:
I recently saw a Kroger ad that said “cherries are now at their cherriest”🍒
Does that mean my “squash are now at their squashiest”? 🤣
If you have a garden (or a neighbor with one) then you are likely facing an abundance of summer squash right about now. Did you know that a single summer squash plant can produce up to 25 pounds of squash? No wonder gardeners are eager to give them away!
Summer squash includes chayote, patty pan, yellow straightneck, yellow crookneck, and zucchini. Yellow crookneck and zucchini are the most common and can usually be found in your market year-round.
Zucchini, also known as courgette, has a deep green skin and soft white flesh and is often mistaken for cucumber. Yellow crookneck squash differs slightly from zucchini in shape - it usually has a fatter bottom end and tapers toward the neck. They can be used interchangeably in most recipes.
Here are some fun facts about summer squash that you’ll be happy to know just in case you’re gifted a good amount:
The word “squash” is an adaptation from several Native American words meaning “something eaten raw.” Summer squash are tender enough to eat uncooked and are a pleasant addition to a veggie platter or salad.
The orange-colored blossoms are edible and contain many of the same nutrients found in the squash. Slice up raw blossoms to garnish your pasta dish or your soup, or add them to your salad.
Summer squash are about 94% water, making them one of the lowest calorie vegetables. One cup of raw sliced summer squash has less than 20 calories.
Summer squash are a great source of fiber, beta carotene & lutein, vitamin C & K, folate, potassium, and manganese. So, if you’re watching your weight, keep sliced summer squash at the ready to fill you up and keep you hydrated but don’t peel them because you’ll lose some of the nutrition.
Squash can grow quite large - The biggest zucchini recorded was 7 feet 10 inches! I find larger squash to be spongy and bitter. Pick or buy them when they’re 6-8inches for the best flavor.
There are several ways to enjoy your garden fresh summer squash:
Eat them raw in a salad or with a healthy dip. Try using different shapes like shredding, spiralizing, or cutting into thin ribbons for variety.
Spiralize them and serve, hot or cold, with pasta sauce and tomatoes.
Roast or grill them to include in a nourish bowl (with a grain, green, and bean).
Add diced or shredded yellow squash to stews, casseroles and soups
Use them in baked good like breads and muffins. Zucchini bread anyone?
Add them to your morning smoothie to boost up the nutrition.
Your challenge this week is to enjoy summer squash. Experiment with different ways to prepare it.
What is your favorite way to prepare squash?
Post in the comments below and let me know.
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