Summer Squash

Storage Tips

Be Gentle: Summer squash has very thin and delicate skin, so be very gentle when handling and storing to avoid bruises.
Refrigerate, Unwashed: Store squash in a produce bag (preferably perforated) in the crisper drawer. Avoid airtight containers—they trap moisture and cause rot.
Ideal Use Window: Use within 4–5 days for best texture and flavor. If it starts to wrinkle slightly, it’s still usable for soups or sautés.

Salt & Drain Before Cooking: Slice the squash, lightly salt it, and let it sit for 10–15 minutes. Then blot with a towel. This draws out excess water, helping it brown better and avoiding a mushy texture.
Don’t Overcook It: Yellow squash cooks quickly—sauté or grill for just a few minutes until just tender. Overcooking dulls its flavor and turns it soggy.
Use the Skin and Seeds: There’s no need to peel or deseed—it’s all tender and edible. For attractive presentation, slice it into ribbons or coins using a mandoline or vegetable peeler.
Try it RAW: When squash is as fresh as it is from our farm, it is tender, juicy and crunchy and so delicious eaten raw! thinly slice for salads and you’ll be blown away.

Grilled Summer Squash with Herbs & Feta – Slice lengthwise, grill until charred, top with fresh herbs, lemon zest, and crumbled feta.
Summer Squash Fritters – Shred, mix with egg, herbs, and breadcrumbs, then pan-fry until golden.
Quick Pasta Toss – Sauté with garlic, cherry tomatoes, and olive oil, then mix into pasta with fresh basil and parmesan.