Agriculture Reference
In-Depth Information
of the supply picture, accounting for almost 40 percent of the squash consumed in the Un-
ited States (530 million pounds imported vs. 885 million pounds domestic).
H O W T O C H O O S E: Whatever the type, summer squash should be firm
and free of wrinkles and nicks. Really fresh squash will bristle with tiny hairs. The zuc-
chini and its relatives and scalloped squash should be deeply colored, but crookneck and
straightneck squash should be pale - by the time their rinds have turned gold, they will be
hard and warty (this is not true of Golden Zucchini).
H O W T 0 S T O R E: Summer squash are fairly perishable and should be cooked
within a week of harvest. They should be refrigerated until ready to use, sealed in plastic
bags to slow respi ration. Do not wash the squash until right before cooking, as any mois-
ture on the skin will make it spoil faster.
HOW T O PREPARE: Summer squash are eaten whole, peel and all, so the only pre-
paration necessary is removing the remains of the stem and any scar at the blossom end.
Since squash cook fairly quickly, it makes a big difference how thick it is cut. Sliced thin,
it will melt away to a rough puree. If you want pieces to remain intact, cut it into thicker
sections.
O N E S I M P L E D I S H: Summer squash is the perfect vegetable for braising.
Cut it up and cook it with a little olive oil, about 2 tablespoons water and some garlic in a
covered skillet over medium-high heat. When the squash begins to become tender, remove
