Season:
June through October.
Nutrition Facts:
Summer squash is low in calories, containing only 20 calories per cup raw. It contains vitamins A and C and is naturally free of fat, cholesterol, and sodium.
Selection:
Popular summer squashes include yellow crookneck, yellow straight-neck, zucchini, cocozelle and patty pan. Summer squash should be picked or purchased when young and tender; both skin and seeds are eaten. The peel holds many of the nutrients so do not peel. It should be harvested at 6 to 8 inches in length. Patty pan squash are ready when they are 3 to 4 inches or less in diameter.
Storage:
Place unwashed squash in plastic bags and store in the crisper drawer of the refrigerator. Wash just before preparation. Use within two or three days.
Preparation:
Summer squash is a mild-flavored vegetable and combines well with herbs and seasonings. Try it with basil, allspice, rosemary, and marjoram. Cook as a vegetable or use in stews, casseroles, and main dishes. It can be grilled, steamed, boiled, sautéed, fried, eaten raw in salads, or used in stir fry recipes.
Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.