Summer Squash 

Whether you eat them raw, grilled, steamed, sauteed or stir-fried, summer squash are a convenient and colorful way to add vitamins A and C, and potassium and calcium to your diet.

Compared to their tough-skinned cousins, zucchini, patty pan, crookneck and straightneck squashes dehydrate quickly and should be eaten within one week after picking. You do not have to peel them.

Steam squash whole or halved to best retain texture. A 1-2 inch diameter squash needs 10-15 minutes to cook, and chunks only need 5 minutes. Be careful not to overcook.

Recipes

Red Devil Squash Creole from Vermont Valley Farm

• 6 medium crookneck squash
• 3 tablespoons butter
• 2 medium onions, sliced
• 1 red bell pepper, cut into strips
• 1 large green pepper, cut into strips
• 3 tablespoons brown sugar
• 3 tablespoons flour
• 1 quart tomatoes, quartered
• salt and pepper
• 1/4 pound grated sharp cheese

Heat oven to 350 degrees. Prepare a shallow baking dish. Steam or blanch squash until barely tender; drain. Melt butter in large skillet, add onions and pepper strips, and saute until wilted. Sprinkle brown sugar over mixture; add flour, stirring gently. Stir in tomatoes and simmer for 5 minutes. Layer half the squash in the baking dish and top with half the tomato mixture. Repeat the layers. Season with salt and pepper and top with shredded cheese. Bake 30 minutes, or until cheese is browned. Makes 6-8 servings.

Sweet and Spicy Squash from Drumlin Farm

• 2 tablespoons olive oil
• 3-4 cups summer squash, cut into 3/4 inch pieces
• 1/2 cup sweet onion, diced
• 1 leek, chopped
• 2 Hungarian Hot peppers, diced
• 3 tablespoons honey
• salt and pepper

Heat oil in skillet; add squash, onion, leek and peppers and saute until tender. Drizzle honey over vegetables. Stir in salt and pepper to taste. Remove from heat and let stand 3-4 minutes before serving. Makes 4 servings.

Zucchini Basil Soup from The Cheese Factory Restaurant

• 5 tablespoons butter
• 1 large onion, peeled and sliced
• 2 tablespoons dried basil
• (or 4-5 tablespoons fresh basil, chopped)
• 1/4 cup vegetarian stock powder
• 2 cups boiling water
• 1 large potato, peeled and chopped
• 2 teaspoons salt
• 6 large zucchini, chopped

Melt butter in 5-quart soup pot; add onions and saute until translucent. Add dried basil (if using fresh basil, wait until end to add). Dissolve soup stock powder in boiling water and stir into pot. Add 3 cups of water, chopped potato and salt; bring to a boil. Reduce heat and simmer until potatoes are tender. Add zucchini and cook 5 minutes. Remove from heat (the bright green color is the key to this soup so don't overcook). Allow soup to cool slightly; puree in blender until smooth. Add salt and pepper to taste.