In Season: Summer Squash

Whichever variety you choose, there are plenty of recipes for summer squash

September 5, 2008 at 9:45AM by Anita Crotty | comment

Whether you grow your own, buy them at the farmers market, get them in your CSA box, or find them on your doorstep courtesy of a well-meaning neighbor, it's impossible to overlook the glut of thin-skinned squash that hits the table this time of year. Choose the long, green Zucchini or its yellow cousin, the stout and scalloped Pattypan, or the aptly named Ronde de Nice -- whichever makes its way into your basket, there will be plenty of recipes to choose from.

Enjoy your favorite varieties simmered into a creamy soup, or eat raw ribbons in a salad. Toss slices with pasta, bake a multi-colored gratin, skewer some kebabs, or bake a loaf of zucchini bread. For a fancy treat, stuff hollowed-out specimens with a savory filling before baking. When you've had your fill, put up a batch of summer garden pickles so you can enjoy the harvest for months to come.

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tags: squash, summer, in, SOLE Food Digest, season:

Anita Crotty

Anita Crotty is co-author of Married... with Dinner, an award-winning food blog that chronicles the continuing adventures of "a couple of San Francisco food dorks." Anita and her husband Cameron are both professional writers, amateur cooks, and avid diners.
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