Summer Squash and Zucchini

Fun Facts :

Varieties we grow: Smooth Operator, Multipik, Green Machine
Seasonality: Harvested June – late August
Crop origin: Summer squash was originally found in Mexico and other parts of Central America. There are ten-thousand-year-old summer squash seeds discovered in caves of Mexico. Zucchini also originated in the Americas, and three centuries after was introduced and cultivated in Northern Italy.
Health benefits: High in antioxidants and rich in vitamin A (important to eye health, growth, immunity, reproduction), vitamin B6 (balances amino acid in the blood), vitamin C (growth, immunity, and repairs the body). Summer squash and Zucchini also contain folate, magnesium, phosphorus, potassium, and fiber; contributing to healthy digestion, healthy blood sugar levels, heart health, and helps anemia.
Summer Squash and Zucchini are both a part of the cucurbit family — the same family as watermelons and pumpkins. The flowers of all cucurbits are edible!

Storage Information:

Temperature: 45-55F
Wash? unwashed
How to Store: store in perforated plastic bag
Where to Store: crisper drawer of the fridge
Best Used By: 4 days
Maximum Storage: 1-2 weeks

How to freeze summer squash:

Sliced: Choose young squash with tender skin. Wash, slice or cube; blanch three minutes. Cool immediately in cold water, drain and put into freezer containers. Freeze.

Mashed: Wash, slice and cook in a very small amount of water until just tender. Mash. Pour into a bowl, set in ice water to cool quickly. Package and freeze. Frozen summer squash works best in baked goods recipes.

Best way to cook: Roast, Saute, Steam

Featured recipes:

Carrot and Zucchini Latkes

CSA member, Carol, added that shredded beets are also an excellent addition!

Ingredients:
1 lb. carrots, peeled
1/2 lb. zucchini
1 small onion
2 eggs, beaten
3 Tbsp. flour
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 cup oil
1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
1 Tbsp. chopped fresh chives

Directions:
Grate carrots, zucchini and onion using large holes of box grater; place vegetables on center of large clean kitchen towel. Bring up ends of towel and twist together to form pouch. Holding pouch over sink, squeeze out excess moisture from vegetables. Place vegetables in large bowl. Add eggs, flour, salt and pepper; mix well.

Heat oil in medium nonstick skillet on medium-high heat. For each latke, carefully add 1 Tbsp. of the vegetable mixture to skillet, cooking 2 to 3 latkes at a time. Immediately spread each mound into thin circle with back of spoon. Cook 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels. Repeat with remaining vegetable mixture.

Serve each latke topped with 1 tsp. sour cream. Sprinkle with chives.

Kraft Kitchens Tips

Substitute matzo meal for the flour.

Latkes can be made ahead of time. Refrigerate until ready to serve. To reheat, place in single layer in shallow pan. Bake in 350°F oven 10 min. or until heated through.

Recipe can be easily doubled for a larger crowd. Prepare as directed, doubling all ingredients. Makes about 4 doz. or 16 servings.

So Good Chocolate Zucchini Cake

Submitted by Katie Fiske

Ingredients:
2 cups granulated sugar
1 cup miracle whip or miracle whip light dressing
2 cups shredded zucchini
2 tsp. vanilla
2 ½ cups flour
½ cup unsweetened cocoa
2 ½ tsp. calumet baking powder
1 ½ tsp. baking soda
1 tsp. ground cinnamon
1 tsp. salt
1/3 cup milk
1 cup chopped walnuts

Glaze:
2 cups powdered sugar
3 Tbsp. milk
1 tsp. vanilla

Directions:
Preheat oven to 350. Beat granulated sugar and dressing at medium speed with electric mixer until smooth. Blend in zucchini and vanilla. Add combined dry ingredients alternately with milk, mixing well after each addition. Stir in walnuts. Pour into greased 12-cup fluted tube pan or 10-inch tube pan. Bake for 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; loosen from side of pat with spatula or knife and gently remove cake. Cool completely on wire rack.

Mix powdered sugar, milk and vanilla. Drizzle over cake. Makes 12 servings.

Ratatouille on the Grill

Submitted by apprentice Cheryl Kastanowski

Ingredients:
3 tablespoons red wine vinegar
1 clove garlic, crushed with press
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 cup olive oil
2 pounds plum tomatoes, each cut lengthwise in half
2 medium red peppers, each cut lengthwise into quarters
2 medium (8 ounces each) zucchini, cut crosswise into 1/2-inch-thick slices
1 large (1 1/2-pound) eggplant, cut crosswise into 1/2-inch-thick slices
1 large onion, cut into 1/2-inch-thick slices
1/2 cup (loosely packed) fresh basil leaves, chopped
2 ounces ricotta salata or Parmesan cheese

Directions:
Prepare outdoor grill for covered, direct grilling on medium.

Prepare vinaigrette: In small bowl, whisk together vinegar, garlic, salt, and pepper. In slow, steady stream, whisk in oil until blended.

On 2 jelly-roll pans, lightly brush tomatoes, peppers, zucchini, eggplant, and onion slices with some vinaigrette. With tongs, transfer vegetables to hot grill grate. Cover grill and cook tomatoes about 6 minutes; peppers, zucchini, and eggplant about 8 minutes; and onion about 12 minutes or until all vegetables are tender and lightly charred on both sides. Return vegetables to jelly-roll pans.

To serve, on platter, arrange grilled vegetables; drizzle with remaining vinaigrette and sprinkle with basil. With vegetable peeler, shave ricotta salata into large pieces over vegetables.