Food of the Week: Summer Squash
The delicate flavor, soft shell and creamy white flesh of summer squash is a perfect addition to any summer meal. Once only available in the summer, they are now available throughout the year; however, they are in season between May and July when they are at their best and most readily available.
Summer squash, members of the Cucurbitaceae family and relatives of both the melon and the cucumber, come in many different varieties. While each type varies in shape, color, size and flavor, they all share some common characteristics. The entire vegetable, including its flesh, seeds and skin, is edible. In addition, some varieties of the squash plant produce edible flowers. Unlike winter squash, summer squash are more fragile and cannot be stored for long periods of time.
- Health Benefits
- Description
- History
- How to Select and Store
- How to Enjoy
- Individual Concerns
- Nutritional Profile
- References
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