Squash, summer

The name summer squash distinguishes the more delicate varieties of the Cucurbita family from their heartier and longer-lasting relatives, the winter squash. The entire vegetable, including the seeds and skin, is edible and the soft flesh has a very delicate flavor. In addition, some varieties, like the zucchini, produce edible flowers, which can be stuffed and fried and wholly enjoyed. When buying summer squash, look for ones that are heavy for their size and have soft, unblemished rinds. Small cuts can lead to quick decay. Also, purchase squash of small or medium size. Larger ones tend to be more fibrous and have larger seeds. Enjoy summer squashes sliced in salads, sauteed over pasta, or cooked into bread.

In Season

June, July, August, September, October

Recipes with Squash, summer

Creole Remoulade with Shrimp and Summer Squash

Justin Simoneaux, Boxing Room

Yellow Tomato and Summer Vegetable Soup “Au Pistou”

Mark Dommen, chef and partner at One Market Restaurant

Summer Squash and Ricotta Salad

From Andrew Swallow of Mixt Greens and author of Mixt Salads: A Chef’s Bold Creations (Ten Speed Press, 2010).

Chipotle-Brown Sugar Brined Rack of Pork with Grilled Summer Succotash

Amanda B.L. Saffir.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »