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Summer Squash Has an Edible Rind


Harvesting when it's immature allows you to eat the rind of summer squash. Zucchini, pattypan or yellow summer should be eaten shortly after picked. Winter squash has a longer storage life because of the thick rind.

Treating zucchini as a vegetable is actually incorrect. Zucchini is an immature fruit with the zucchini we normally eat is the swollen "ovary" of the zucchini flower. The zucchini flower is battered and deep fried.

Three Sisters - Squash, Corn, Beans

All squash has its ancestory in the Americas. Native Americans grow the "Three Sisters"- squash, corn and beans.

The Three Sisters have been planted by Native American gardeners in many different regions of the Americas. All three seeds are planted in the same hole.

Each plant helps the others grow. The corn stalk grows tall and sturdy for the beans to climb up. This is called "companion planting." The beans roots captures nitrogen from the air, and enriches the soil which helps corn which needs nitrogen rich soil.

The squash also sends out very long, winding vines, but likes to stay close to the ground. The large leaved plants are planted in between the rows of corn and beans, and actes as ground cover; keeping the weeds away, provides shade for the corn's very shallow roots, and keeps the ground moist.

Summer Squash and Zucchini

Yellow Summer Squash and Zucchini are often used interchangeably. Their mild taste allows the squash to take on the taste of whatever is added to it.

Lynn's Zucchini and Yellow Squash

Cooked Zucchini and Yellow Squash


  • 2 zucchini sliced

  • 3 yellow summer squash sliced

  • 1 small onion minced

  • olive oil

  • salt and pepper to taste

  • How to Prepare:

  • 1)Heat olive oil in large pan

  • 2)Place all ingredients in pan

  • 3)Stir occastionally and let simmer until tender

  • 4)Salt and pepper to taste

  • Eat alone or over rice. You can add a small amount of Braggs Liquid Aminos for added flavor plus the complete amino acids

    Zucchini Tarts

    Fresh Zucchini by NKZS

    You may make your own Mini Tart Shells or purchase them. Try different kinds, but probably not sweet ones.

    Filling Ingredients

  • 4 medium zucchini, peeled and grated

  • 1 tsp salt

  • 1/4 cup butter

  • 8 oz fresh mushrooms,minced

  • 1/4 cup minced onion

  • 1 T. basil

  • 1/2 cup sour cream

  • salt and pepper to taste

  • Directions

    1) Place the zucchini and salt in a colander, stir to combine and let sit 20 minutes

    2) Squeeze well to remove any remaining liquid and set aside

    3) Melt half of the butter over medium heat and saute mushrooms until soft- set aside

    4) Add other half of the butter and saute onion until soft

    5) Add the zucchini and basil and cook 5 minutes

    6) Add the mushrooms back in, warm, remove from heat

    7) Stir in sour cream

    8) Add salt, pepper and hot sauce to taste

    Fill the mini tart shells with the mixture and serve warm. yields 24

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