Delectable Summer Squash

Contrary to popular perception, summer squash is available throughout the year but especially abundant during the summer months. This squash category got its name because it is usually eaten early in an immature state.

Compared to its winter counterparts, the summer squash varieties are very perishable, and unless frozen, they cannot be stored for extended periods of time.

Relatives of pumpkins, melons and cucumbers, most new summer squash varieties are hybrids. Find out what they are.

Green and yellow zucchini

Similar to a cucumber in shape, the zucchini is probably the most abundant and versatile of all the summer squashes. It can be steamed, sautéed, grilled or baked.

All parts of the zucchinis are edible, including the seeds and the skin. Tapia Farms was selling both green and yellow zucchinis for $2 a container.

“We will probably have them 'till August,” said Frank Herrera, an employee of the Encino-based farm. “We will also be harvesting other kinds of summer squash in the next few weeks.”

Patty pan squash

Also called scallop or sunburst squash, the patty pan is round and flat like a plate with scalloped edges. No more than two to three inches in diameter, some even claim that this variety resembles toy tops or flying saucers.

The most popular color is yellow, but patty pans also come in white and green. Capay Farms only had the yellow variety for $2 a pound.

Some cooks scoop out the tender flesh and mix it with garlic before re-stuffing it. Others slice, coat and fry it until its golden brown. It is also sometimes used as a decorative food container. The Polish are known to pickle patty pans in sweet vinegar.

Mexican squash

Cortez Farms was the only vendor that had this mild-tasting, zucchini look-alike. Larger and more oblong in shape than zucchinis, the Mexican squash is also almost seedless.

Its sweet taste makes it an ideal choice for stir-fries and other vegetable medleys. “You can also roast, sauté or grill it,” said Fortuno Hernandez, an employee.

Also known as tatuma squash, the Santa Maria grower was selling the light green squash for $1.50 a pound.

Crook neck and straight neck squash

Quite well-known in American cooking because of its versatility and substitution properties, the crook neck and straight neck squashes can be deep-fried, stir-fried, microwaved, steamed, boiled, stuffed or baked, just like the zucchini.

Mild in flavor, this variety is also a popular addition to main dishes and pasta sauces for that much-needed texture, flavor and color.  It can also be served raw as part of a vegetable platter with dips or as part of a salad.

Get these yellow beauties from Capay Farms for $2 a pound.

Summer squash buying and storage tips from Capay Farms:

• Look for firm and glossy skin.
• They should be fairly heavy for their size.
• Refrigerate and store in plastic bags for no more than a week.
• If storing in the freezer, use within four months.

The Agoura Farmers Market is open from 9 am to 2 pm every Sunday at 5835 Kanan Rd.