Zucchini and Squash

Fun fact: August 18th is “National Sneak Some Zucchini Onto Your Neighbor’s Porch Day.” These obscenely prolific crops are members of the cucurbit family and are available in a wide range of colors, shapes, flavors, and textures. Squash can be categorized loosely into two categories. Summer squash (which also includes zucchini and marrow) is cultivated for fresh consumption during the summer months as the name suggests. Summer squash fruit matures quickly and can be eaten right away (cooked or raw). Winter squash varieties are those that mature toward the end of the growing season and may require a curing and storage period, meaning that they would be cooked and consumed in late fall and winter. Squash blossoms are also edible and considered a delicacy. They are typically stuffed, dipped in batter, and fried—a summertime classic.