INGREDIENTS

INSTRUCTIONS

SUMMER SQUASH
HARVEST, STORE, SERVING
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 1982
Typos by Dorothy Flatman, 1995
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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