Summer may be on the wan, but area farmers are now harvesting a second crop of summer squash, mainly yellow squash and zucchini, for sale at local farmers markets.
Summer squashes have thin, edible skins and soft seeds, a mild flavor and a tender flesh with a high water content. Select small, immature specimens free of bruising and blemishes. Refrigerate and use as soon as possible; they don’t keep long.
Summer squash can be prepared by steaming, baking, sautéing and deep frying. It can be eaten raw in salads, marinated or used for dippers. It is high in vitamins A and C and niacin.
One of our staff’s all-time favorite recipes uses yellow squash. When Betty Starnes shared the recipe years ago, she said she usually makes it with shrimp, but the staff prefers crawfish.
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