Zucchini and Squash

How to harvest, clean, store, prepare/cook/eat and preserve!

HARVEST: Summer squash (which Zucchini and yellow squash are part of) is a nutrient dense food high in antioxidants, and vitamins. When harvesting, you will look for squash that grow along the main stem of the plant. Look for fruit that is larger than 4 inches long (leave the little ones to continue to grow) for best flavor. Using your snips (we provide), find where the stem connects to the main stem and carefully snip the thick squash stem freeing it from the plant. Squash plants are fragile, so use care not to damage or cut the main stem to avoid killing the plant.

CLEAN AND STORE: Summer squash just needs a rinse under water and patted dry. you can store it in the crisper of your fridge.

PREPARE/COOK/EAT: Summer squash is SUPER versatile! You can make zoodles, zucchini fritters, zucchini bread squash pie and of course, fried zucchini and squash!

PRESERVE: Summer squash can be preserved by dehydrating, freeze drying or my favorite… premade breaded squash and zucchini slices to pop in a lightly oiled pan or air fryer for fried squash even in the winter.