SQUASH AND ZUCCHINI

When to Buy/In Season:
Summer, year round in warm climates

How to Select:
Look for: small, young squash, heavy for their size, with skin tender enough to yield easily to thumb pressure

Organic Issues:

Pesticide Issues:
EWG 2009 Dirty Dozen, summer squashes rank #17 for highest levels of pesticide residues

How to Store:
Fresh:
refrigerate and use within a few days

Squash is sensitive to ethylene, formed naturally from certain other produce, so store away from

Apples
Apricots
Avocados
Bananas, unripe
Cantaloupe
Figs
Honeydew
Nectarines
Peaches
Pears
Plums
Tomatoes

Frozen:
To Freeze from fresh:

Preparation: Choose young squash with tender skin. Wash and cut in 1/2-inch slices.

Blanch: Water blanch 3 minutes. Cool promptly, drain, package, seal and freeze.

Grated zucchini (for baking)
Choose young tender zucchini. Wash and grate without peeling. Steam blanch in small quantities for 1 to 2 minutes until translucent. Drain well and pack in containers in amounts needed for recipes. Cool by placing the containers in cold water. Seal and freeze. If watery when thawed, drain the liquid before using the zucchini.

Cook from Frozen: 10 – 12 minutes, using 1/2 cup lightly salted water for each pint (2 cups) of vegetables. For casserole, cracker or bread crumbs may be added to absorb moisture.

Photo Source: podchef

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