In Season: Summer Squash

I do this every year: I plant too many squash seeds in the ground.  In my "coming out of my winter hibernation" mindset I suddenly have amnesia.  How big can squash plants get anyway?  Plus, I am eager to grow things. A lot of things.

Turns out they can get plenty big.  And my wish to grow things inevitably comes true.

This year I planted four different types of summer squash: zucchini, patty pans, yellow squash, and a cool stripy hybrid of green and yellow.  Needless to say, when I got back from our Fourth of July vacation, a virtual jungle had grown in my garden, literally overnight.  Below is what I pulled out.  And this is not the last of it.

I think I over plant because I secretly love bumper crops.  They force you to get creative and come up with new ways with one type of vegetable.  On the agenda this year is zucchini bread (made with whole wheat pastry flour of course), a yellow squash and fresh corn bread (the squash gets hidden in there very nicely, both being yellow), a French ratatouille and a summer squash gratin.  I will make extra of the breads and freeze them for later.

Here is the real reason I love eating summer squash. At only 18 calories a cup (don't you love that about vegetables?) summer squash is off the charts in terms of antioxidants.  It is a true anti-inflammatory food and because of its high fiber (2.5 grams per cup) content, helps regulate blood sugar.

When you pick summer squash, be sure to use it right away.  It is on the fragile side and won't very long in the refrigerator, five days tops.  Steam it, saute it, grill it or try my recipe for Zucchini Applesauce Bread HERE. More recipes coming as I use up my summer squash.  As you can see, I have a lot to get through.  But, whatever you do, try summer squash.  You won't regret it.

What do you do with summer squash?  Share the love below!

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