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Summer squash is one of our favorite late spring, early summer vegetables because of how versatile it is in the kitchen. We grow a few different varieties of summer squash, including: zucchini and costata romanesca.


Store summer squash in a well ventilated/not sealed bag in the refrigerator for up to one week.

Cooking Tips

At the very beginning of summer squash season, we like to eat squash raw, shaved in a salad , to taste it in all its squashy glory. Also, we eat summer squash roasted or grilled at a high temperature with garlic. Cooking it this way is the best way to preserve its tender, almost silky texture. We also like to make squash seared and marinated on the stovetop. It is also used in many taquerias in Latin America and L.A. in the famous fake guacamole that is served with street tacos. In a more italian style, you can make zucchini noodles or zucchini pasta. You can also make zucchini gazpacho. But honestly one of my favorite ways to eat zucchini raw is in zucchini carpaccio


Garlic Roasted Summer Squash

Zuni Cafe Zucchini Pickles (little jars of these make great gifts and are incredible on a burger)

Canal House’s Marinated Zucchini

Deborah Madison’s Sauteed Zucchini with Basil & Walnuts

Shaved Raw Summer Squash Salad with fresh herbs

Soupe au Pistou

Alice Waters’ Summer Squash Fritters

Andrea Reusing’s Squash “noodles” with Ricotta

Summer Squash Gratin

Shaved Fennel & Zucchini Salad with Dill & Feta

Pasta Primavera with Summer Squash

Braised Zucchini with Lemon & Mint

Summer Squash Soup with Coconut Milk

Summer Squash & Fennel Salad with Dill & Goat Cheese

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