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CSA Crop List

Summer Squash/Zucchini

OSGF

Plant Family: Cucurbitaceae

Latin Name: Cucurbita pepo

Varieties We Grow: Early Prolific Starightneck, Black Beauty, Desert Dark Green Zucchini, One Ball, Cue Ball, Eight Ball, Goldmine, Safari, Tromboncino

Storage: Store summer squash and zucchini in the refrigerator for up to 1 week. All summer squash and zucchini bruise easily, so handle delicately and take extra care.

Summer squash and zucchini are easy to prepare and can add a delightful taste and texture to just about any meal. Summer squash and zucchini can be used interchangeably, though some varieties have a sweeter or nuttier taste. There are an infinite number of ways to prepare your squash; the most common ways to cook them are roasting, sauteing, grilling and air frying. 

At the BCCF, we also love fruits and vegetables that have multiple options on when to harvest and eat. For example, squash blossoms, the flowers of summer squash and zucchini, are deliciously sweet and have a very subtle squash flavor. They can be eaten raw in salads, sauteed or stuffed and fried, which is a popular method, especially in Italy. Squash blossoms can be stuffed with really anything, though cheese, like ricotta, mozzarella, and goat cheese, is a great option. When stuffing your blossoms with your mixture, make sure to not overfill and twist the blossom closed once stuffed. Gently dip your blossom into a light batter before frying or place the blossom directly onto the hot, oiled pan. 

Recipes