Summer Squash Time of Year

Reader Contribution by Sherry Leverich Tucker
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Luckily this prolific producer is very versatile. If you can steer clear of the Squash Vine Borer and keep the squash bugs at bay you shouldn’t have any problem growing a thriving and producing summer squash bush. There are many tasty varieties, though they are all similar in texture and taste. Every summer we grow zucchini, yellow straight-necks and patty-pans. Sometimes we grow different varieties of zucchini, yellow crook-necks, and this year my mom is trying out an Italian zucchini. We have found that the quality of yellow squash can vary, so it pays to buy your seed from a good source. Characteristics that I do not like to see in my yellow squash is a hard bumpy skin (rendering the squash almost gourd like), a dark yellow skin (which can be tough), or narrow necks with pot-bellied bodies (full of seed with little to eat).

When it comes to eating summer squash it is fun to get creative and consider all the options. It is good fried, grilled, baked, steamed and even combined with other foods. Here are a few recipes I like.

Fried Squash

Thinly slice (1/8″) summer squash (my favorite is yellow) and dredge the slices in a mix of half cornmeal, half flour, and a little salt and pepper. Pan fry one layer at a time in a large iron skillet with about ¼” of oil. Keep turning until golden brown on both sides (and as crispy as you prefer). Place cooked squash on a paper towel to soak up extra oil and serve hot! Fried squash is an old fashioned side dish. Growing up mom would make fried squash as an accompaniment to any good meal. I think it would be great with a cucumber dressing or even with some fresh salsa.

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