![]() ![]() While squash refers to a food typically served as a vegetable in America, in Britain the term squash refers to a non-alcoholic, concentrated fruit syrup also called dilute or cordial depending upon the percentage of fruit in the mixture. You may want to consider peeling the toughened skin and grating the squash to serve as a source of moisture and texture in baked goods like cookies or cakes. If you find the squash in your garden have become overgrown (usually when the overabundant supply makes it impossible to harvest and consume them quickly enough), keep in mind they won’t be as tender and delicious as the smaller ones. A quick stir-fry works well, as do a few minutes on the grill like the dish in the photo, which combines grilled zucchini with tomato and red onion in a Balsamic vinaigrette. Any cooking method you choose should be something swift to avoid turning your squash into mush, unless you’re making soup as in the recipe below. ![]() You can keep them refrigerated for up to five days before preparing them.įresh, local squash can be eaten raw or cooked. When buying squash, select those that are between 6 and 8 inches long with unblemished, shiny skin. ![]() Summer squash, with varieties such as zucchini, pattypan and crookneck, have a mild flavor, tender flesh, thin skin, soft seeds, high water content, and are rich in vitamins A and C. Squash were interspersed among the hills so their leaves could shade the ground, preserving moisture and inhibiting weed growth. A few weeks after the corn, beans were planted in the same hills, so the beans contributed nitrogen to the soil and the cornstalks served as beanpoles. Many tribes of indigenous people interplanted their crops, starting with corn planted in a series of small hills. In addition to corn and climbing beans, squash is considered one of the “three sisters,” a set of crops traditionally grown together. Their name comes from the Native American word “askutasquash,” which translates to “eaten raw or uncooked,” although most winter squash are better when they’re cooked. Native to North and Central America, there is evidence squash have been cultivated for over 5,000 years. The term squash refers to the fruit produced by the gourd family of vining plants. This is prime time for the varieties known as summer squash, so called for the time of year they are harvested, as compared to winter squash. If you’ve been to a farmers market, supermarket or roadside stand lately, you’ve likely seen a wide range of fresh squash available. ![]()
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