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Fresh & Local

Wed., Sept. 20, 2006

Summer squash and zucchini

Look for: Select small to medium-sized squash that are firm and heavy for their size. Large squash can have coarse, stringy flesh and large seeds.

To use: Wash well and trim the ends.

Best in: Almost anything. Season squash with herbs and steam, stir-fry or sauté it. Raw or steamed squash can be tossed into a salad. Combine squash with tomatoes, or tomato sauce or cut it into narrow ribbons with a vegetable peeler to mix with a pasta dish. Squash can be stuffed, stirred into soups, stews, chowders or grated for fritters. It is delicious grated and added to muffins, quick breads and cake batter.

Look inside today’s section for a recipe for Alice Waters’ Zucchini Fritters from the WSU Organic Farm newsletter and the recipe for Zucchini-Crusted Pizza from Diane Green of Greentree Naturals.


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