‘Black Beauty’ is a well-known, open-pollinated heirloom cultivar that has gained widespread popularity for good reason. ![]() If you need a recipe, there’s one for healthy and delicious zucchini bread on our sister site, Foodal. Zucchini is wonderful spiralized, steamed, sauteed, grilled, or fried.Īnd if you suddenly discover a baseball-bat-sized zuke growing on one of your plants, well darn, you’ll just have to make some zucchini bread. You can learn more about zucchini’s history and gain helpful information for cultivating these plants in our complete guide to growing zucchini.Ĭompared to crookneck and straightneck varieties, zucchini have a straighter shape, thinner skin, and slightly flattened sides. These straightnecks – best picked when four to six inches long – are well-loved for their buttery, nutty flavor.Īlthough the species originated in the Americas, zucchini-type squashes were first cultivated in Italy. Plants produce light yellow, club-shaped summer squash that have slightly bumpy skin. One of the most popular straightneck varieties, ‘Early Prolific’ is an open-pollinated heirloom that won the All-America Selections prize in 1938. In fact, yellow straightnecks make delicious spiralized noodles, and your homegrown harvest could be used in this mouthwatering recipe for zucchini spaghetti with peaches and pumpkin seed pesto from our sister site, Foodal. In the kitchen, straightnecks work well for sauteing, roasting, and grilling, and can be used as a substitute in pretty much any recipe that calls for zucchini. Young fruits have thin skin that will become tougher as the fruit matures.įruits are yellow, or yellow with a green tint, and can be either smooth or bumpy, depending on the cultivar. "I prefer squash with a bit of green coloring and will place it in my pantry until I know it is ripening." Cardoso recommends that "summer squash gets refrigerated while winter squash be stored at room temperature." You'll know it's ready to eat when the stem is completely dry.And many small market farmers prefer growing straightnecks to crooknecks because they are less prone to breakage during transport – no delicate necks to worry about.Īpart from the necks, straightnecks are very much like crooknecks – with slim necks and bulbous blossom ends. ![]() "It is essential to store squash in a cool, dry spot before deciding on how you want to prepare them," said Chef Camille Martin from Le Bilboquet in New York City. The skin should be matte and the colors rich." What's the best way to store squash? The stem should be firm and not easily pop out. "Winter squash should feel heavy for their size. "As age, they will be squishy and have brown spots," Sutin said. But how do you know what makes a good squash at the grocery store? "It’s not too difficult- just avoid blemishes," recommends Sherry Cardoso, the culinary director of New York City restaurants Olmsted, Maison Yaki, and Patti Ann's. ![]() So now you know the difference between the two categories. "The flesh has a fresh acidity, and they are delicious raw, grilled, or even pickled." How to pick a perfect squash at the grocery store. " have soft, edible skin and a lighter and brighter flavor than winter squash," said Chef Andrew Sutin from The Mary Lane in New York City. "They tend to be less moist than summer squash." "Winter squash have thicker skin and can store for a lot longer," said Chef Hector Laguna from Botanist at the Fairmont Pacific Rim hotel in Vancouver. And although those indicate the time of year they grow, there are other differences between them. Squash can be divided into two categories- summer squash and winter squash. What's the difference between summer squash and winter squash? So, here's a comprehensive breakdown of some of the most popular and versatile squash around. We spoke with chefs from around the country about their favorite squash and how they like to cook with it. But there are a lot of different varieties out there, and figuring out how to best use them in the kitchen can be overwhelming. Squash-who doesn't love it?! You can mash it, puree it, stuff it, slice it.you get the idea.
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