· Mid June- Early October
· Because of their bland flavor, summer squash lends themselves to many different cooking applications, taking on the flavor of whatever they’re cooked with.
· Try using them as a substitute for rice, pasta, or potatoes.
· Young, tender squash are excellent raw with dips or in salads.
· They’re also delicious steamed, fried, sautéed, stuffed, or baked in breads.
· Summer squash will keep for about 7-10 days in a refrigerator.
· Provides some vitamin A and C as well as folate.
HOW TO FREEZE SUMMER SQUASH:
Chose young squash with tender skin. Wash, slice; blanch 3 minutes. Cool immediately in cold water, drain and put into freezer bags. Freeze.