Types of Summer Squash

Squash can be subdivided into two groups, summer squash and winter squash. This does not refer to when the squash are harvested, but how long they last. Winter squash keep for much longer than summer squash, thus are able to be stored for the winter. Summer squash are harvested when still immature and need to be cooked or frozen soon after harvesting. There are four classifications of summer squash: straightneck, crookneck, scallop and zucchini.

Crookneck

Crookneck squash are typically yellow with bent or "crooked" necks. They are not as popular as zucchini and straightneck squash because they are not as easy to package and ship. Breakage can occur at the neck during harvest and transportation. Examples of crookneck squash include Destiny II, Dixie, Gentry, Medallion, Meigs, Prelude II and Supersett.

Straightneck

Straightneck squash are among the most popular varieties of squash because of the ease in harvesting and transportation, compared with crookneck squash. Examples of straightneck squash include Cougar, Enterprise, Fortune, Golddrop, Lemon Drop L, Liberator III, Lioness, Multipik, Monet, Seneca Prolific and Superpik. Straightneck squash can typically be harvested between 40 and 50 days after the first fruit appears. Most have a large bulb that tapers down toward a thin neck. The typical color of straightneck squash is yellow, but some are a light green.

Zucchini

There are three varieties of zucchini: Elite, Senator and Spineless Beauty. The Senator and Spineless Beauty are both hybrids and take less time to harvest, on average a week less than the Elite Zucchini. Zucchini are all around 5-7 inches long and are dark green and cylindrical.

Scallop

There are two types of scallop squash, Early White Bush and Peter Pan. The Early White Bush is the most popular of the two. It is a flattened circular squash, white in color with a tinge of light green. The Peter Pan is a light green hybrid of the Early White Bush, and takes about a week less to ripen and harvest.

Cooking Summer Squash

Summer squash are almost always served cooked. One of the most popular ways to prepare squash is to steam it. Wash and cut up the squash, then place it on a wire rack on top of about a half inch of boiling water and cover. Cook the squash until it's a little tender. Steamed squash should be tossed with butter or different sauces, or can be used in other recipes. Squash can also be sauteed in butter or oil and seasoned with herbs. Summer squash can also be grilled, boiled, or added to various recipes to complement the flavor of other foods.

Storing

Summer squash usually shouldn't be stored more than three to four days in a refrigerator. After this time, deterioration will set in. The best way to store squash is to freeze it. The squash should be washed and cut into 1/2-inch pieces. Blanch the squash in water for three to four minutes and then cool it quickly. Wrap up the squash and freeze it promptly. Frozen squash can be added to soups or other dishes.

References

• All About Squash
• Summer Squash Production

Resources

• Summer Squash Recipes