Summer Squash: Also Called; Soft-skinned squash

Varieties: Zucchini (green and yellow) Pattypan Yellow crookneck

Season: All year

Look For: Young squash heavy for their size, with smooth skin, no soft spots or blemishes.

To Store: Refrigerate; use within a few days.

To Prepare: Scrub gently using a soft brush, with running cold water. Cut a slice from each end. Do not remove seeds or skin if tender and young. Cut into the shape desired.

To Cook: In a saucepan over high heat, in 1/2 inch of boiling water, heat squash to boiling. Reduce heat to low; cover; simmer halved squash 5 minutes, sliced for 3 minutes.

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