How to Harvest and Store Summer Squash

The familiar zucchini is a classic example of this prolific, and growing, family of vegetables. Home gardeners have always had a choice of pattypan, crookneck and straightneck squashes, but now these old standbys are available in an increasing number of shapes and colors.

Difficulty: Easy

Instructions

Things You'll Need:

• Gardening Gloves
• Knife
• Spoons
• Knife
• Spoons

1. Pick summer squash once fruit have reached desired size, which will vary with the type of squash.

2. Plan on picking when the fruits are no more than 6 inches long or 3 inches wide, in general. Also, their skin will not yet be hard and can be scratched with a fingernail.

3. Cut the squash from the vine with a knife, leaving a small bit of stem. If the squash is damaged, use immediately to avoid rot.

4. Store in a cool, damp spot for up to three weeks. For longer storage, scoop out pulp and can, freeze, pickle or dry.

5. Eat whole and raw; scoop out and cook, stuffed; or shred the pulp to use for baking.

Tips & Warnings

• The harvesting rules for zucchini are the same as for other summer squash: They're usually ready for first harvesting 50 to 65 days after planting, and you'll want to pick them when they are small to get the best flavor and tenderness.