Summer Squash

At the very beginning of summer squash season, we like to eat squash raw, shaved in a salad, to taste it in all its squashy glory. But most often, we eat summer squash roasted or grilled at a high temperature with garlic. Cooking it this way is the best way to preserve its tender, almost silky texture. We also like to make squash into quick pickles for the winter, or seared and marinated on the stovetop.

​Ideal temp: 40-50°F. Keep in your fridge, but in the warmest spot (front of shelves). Store unwashed in an open plastic bag - a sealed plastic bag in cold storage will lead to faster decay. Be careful of bruising. Rinse and dry before use. Storage life: 10-14 days.