Summer Squash
Tender-skinned, high-water, and best when small — summer’s most productive and forgiving crop.
Store in
Fridge crisper, unwashed, promptly
Keeps for
5–7 days warms quickly, refrigerate right away
Best eaten
Small & young large squash gets watery and seedy
Prep tip
No peeling skin is edible — just trim the ends
What It Is
Section titled “What It Is”Summer squash is a warm-season crop at Cold Springs Organics, harvested throughout July, August, and September. The farm grows several varieties — green zucchini, yellow straightneck, and sometimes patty pan — all tender-skinned and mild-flavoured with a high water content. Summer squash is best when harvested young and small; larger squash can be seedy and watery in the centre but are still usable.
Watch the Video
Section titled “Watch the Video”Download the Guide
Section titled “Download the Guide”How to Store It
Section titled “How to Store It”Refrigerate in the crisper drawer for up to 5–7 days. Do not wash before storing. Summer squash softens and loses texture quickly at room temperature — get it in the fridge promptly after pickup.
Grated squash can be frozen: salt first, squeeze out excess moisture thoroughly in a clean towel, then freeze flat in labelled bags. Works well in fritters and quick breads straight from frozen.
How to Prep It
Section titled “How to Prep It”Rinse well and trim both ends. No peeling necessary — the skin is thin, tender, and edible. Slice into rounds, half-moons, or ribbons; dice for sautés; grate for fritters and quick breads. For larger squash with visible seeds, halve lengthwise and scoop out the seed pocket with a spoon before cooking.
How to Cook It
Section titled “How to Cook It”- Sautéed — slice and cook in a hot pan with olive oil, garlic, and salt until just golden; add fresh basil or thyme at the end. Don’t crowd the pan — let it brown before stirring.
- Grilled — cut lengthwise into planks or thick rounds, brush with oil, and grill over medium-high heat 3–4 minutes per side until tender with clear grill marks.
- Fritters — grate, salt generously, and wring out as much moisture as possible. Mix with egg and flour, pan-fry in oil until golden and crispy on both sides.
Quick Meal Idea
Section titled “Quick Meal Idea”Summer squash with pasta — sauté sliced squash with garlic and halved cherry tomatoes in olive oil until just tender, about 5 minutes. Toss with cooked pasta, a splash of pasta water, olive oil, shaved parmesan, and torn basil. Season with salt and pepper. On the table in 20 minutes.