INGREDIENTS

INSTRUCTIONS

WHEN AND HOW TO HARVEST Time from planting to harvest depends on the
variety, as does the yield you can expect. Harvest summer squashes
when they're young--they taste delicious when they're small, and if
you leave them on the plant too long they will suppress flowering and
reduce your crop.  Harvest summer squashes like the zucchini and
crookneck varieties when they're six to eight inches long; harvest  the
round types when they're four to eight inches in diameter. Break  the
squashes from the plant, or use a knife that you clean after  cutting
each one; if the knife is not perfectly clean, it can spread  disease
to other plants.  STORING AND PRESERVING Summer squashes can be stored
in the  refrigerator for up to one week; don't wash them until you're
ready  to use them. They can also be frozen, canned, pickled, or dried.
SERVINGS SUGGESTIONS Summer squashes lend themselves to a good  variety
of culinary treatments. Saute slices of summer squash with  onions and
tomatoes for a robust but delicately flavored side dish.  Add sliced
zucchini and mushrooms to a thick tomato sauce for  spaghetti. Halve
summer squashes and stuff with a meat or rice  mixture, or bake them
with butter and parmesan cheese. Pan-fry slices  of summer squash, or
simmer them with fruit juice for a new flavor.  Use the popular
zucchini raw on a relish tray and among vegetables  for a tempura, or
slice it thinly in salads. Use the larger fruit for  making zucchini
bread.  Source: Vegetable Gardening Encyclopeida by Galahad Books, NYC,
NY  Posted by Michael Prothro KOOK-NET  :þ Mike's Resort BBS,
Fayetteville,AR,(501)521-8920þ  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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