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Summer Squash
Summer squash is a tender, warm season vegetable that can be grown throughout the US anytime during the warm, frost free growing season. Summer squash is a bit different than winter squash in that it is selected to be harvested before the rind hardens and the fruit matures. It also grows on bush type plants rather thn the vining plants of fall and winter squash. Healthy and well maintained plants have the potential to produce abundant yields. Stagger your successions so you can enjoy squash for a large part of its growing season.
Summer Squash appear in a few different shapes and colors:
Scallop or Patty Pan- round and flattened like a plate with scallopped edges, often tell or green.
Constricted neck- thinner at the stem end than at the blossom end and classified as "straightneck" or "crookneck" depending on if the stem end is straight or bent. These are usually yellow in color.
Cylindrical or club-shaped- such as zuchinni. The fruits are often shades of green but may also be yellow.
Nutritional Value and Health Benefits:
According to the University of Illinoise Extension:
Because summer squash are immature, they are considerably lower in nutritional value than the winter varieties. Gernerally, there is a little variation in nurtional value between varieties. The peel contains the majority of the nutriens so never peel your squash.
Nutrition Facts (1 cup sliced, raw zuchinni)
Calories 16
Protein 1.31 grams
Carbohydrates 3.27 grams
Dietary Fiber 1.36 grams
Calcium 16.95
Potassium 280.24
Vitamin A 384 IU
Folate 24.93 mcg
Preparation and Serving:
Summer squash are great grilled, steamed, boiled, sauteed, fried, or stir fried. They mix well with onions tomatoes and okra in vegetable medleys. Male squash blossoms can also be harvested and used in salads or fried.
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