Call it what you like, I grew up calling it good eating. My favorite and simple way to prepare summer squash is to slice it thin and sauté it with a little butter, onion, salt and black pepper and of course, with a little bacon. I also make a mean squash casserole, one that my momma taught me.
Now don’t think it is too late to plant seedlings of summer squash. It can be planted up until 8 weeks before the first expected fall frost and bush types do well in containers. Most summer squash require 45 to 50 days to maturity. So if you want some, get to planting.
Early Yellow Summer Crookneck variety (classic open-pollinated crookneck; curved neck; warted; heavy yields)
Sundance variety (hybrid; early; bright yellow, smooth skin)
Early Prolific Straightneck variety (standard open-pollinated straightneck, light cream color, attractive straight fruit)
Goldbar variety (hybrid; golden yellow; upright, open plant)
Ideally, harvest summer squash at 6 to 8 inches in length. The most important characteristic to remember is that summer squash is best when immature, young and tender. Place squash unwashed in plastic bags in the crisper drawer of the refrigerator. Wash the squash just before preparation. As with most vegetables, water droplets promote decay during storage. The storage life of summer squash is brief, so use within two to three days.
Now here’s another recipe I like to prepare this time of year. Simple squash goodness. Enjoy!
2 tablespoons all-purpose flour
1/2 cup milk
1/2 teaspoon salt
1 1/2 cup mashed yellow squash (about 3 or 4 parboiled in salted water)
4 eggs, separated
Beat the egg whites to a stiff stage. Fold into the squash mixture. Pour into a buttered ring mold or baking dish. Set into a pan of hot water and bake for 1 hour in a 350 degree F. oven. Serve at once.