How to Choose Summer Squash
Summer squash, which includes zucchini, patty pan squash, and yellow straight and crookneck squash, is inexpensive, low in calories and, contrary to its name, available throughout the year. Does this Spark an idea?
Instructions
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1
Pick up the squash to make sure it is firm, heavy and crisp.
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2
Check the skin for cuts, blemishes and mushy spots.
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3
Check the stem to make sure it is not shriveled or discolored.
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4
Select squash with bright, glossy skin, without discoloration.
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Try to find smaller squashes, which are younger and more tender than larger ones.
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Tips & Warnings
Squash blossoms, which are also edible, are high in vitamin C, beta-carotene and potassium.
Keep summer squash in the refrigerator in a plastic bag. It will keep for three to four days.
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Comments
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Bought a huge zucchini at the local farmer's market. It is around 2-feet in length, of immense girth and heavy enough to be used as a cudgel. Slathered on a bunch of spices though the critter was immensely edible without spice(s). Granulated garlic, oregano and parsley flakes. Then a dribbling og lite Italian dressing. Since I must reduce my carbohydrate intake the concoction is a replacement for what I would truly desire eating in mass quantities; spaghetti. White a herd of hamburger mixed in and whatever store-bought sauce was on sale. Sniff. Any noodle would make my liver quiver with delight but... my beloved noodles haave to be forsaken. Macaroni and cheese with hamburger hunks or tuna mixed in... a mere memory. Sob. But, the zucchini is a substitute. Better than no vittles at all.
