Zucchini
Culinary Use, Storage, & Benefits
Vegetable Profile: Summer Squash (Cucurbita pepo)
Description
Nothing says summer like some colorful, tender-fleshed zucchini to brighten up your plate. And like many things, the flavor of locally grown, fresh harvested summer squash towers over the often floppy, sad summer squash you find in the grocery store out of season and shipped thousands of miles to the store shelf. We grow many varieties, including green zucchini, yellow zucchini, and patty pan.
Patty pan is a type of zucchini, with a flying saucer shape
Nutrition
Similar to its relative the cucumber, zucchini nourishes the stomach, spleen, large intestine, and liver. It's a cooling, hydrating vegetable with some carotene and possible protective qualities against cancer.
Storage
Zucchini has the softest, most delicate skin of any of its squash relatives, so store it carefully in the crisper to prevent bruising or softening of texture. Use within 3-4 days.
Use
Young zucchini can be sauteed or steamed lightly in butter or olive oil. Simply remove the stem and chop the rest.
If you have a larger, more ripe summer squash, they work well for roasting or grilling. Simply cut in half, scoop out the seeds, prick the skin with a fork, and stuff with tomatoes and cheese (or a stuffing of your choosing). Bake at 350 degrees or until tender. They also hold up well on the grill.
Sources:
The New Whole Foods Encyclopedia by Rebecca Wood
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!
