Although summer squash is available year round in the markets, home grown is so easy it seem silly to spend money on these prolific plants. If you love squash and have a sunny corner to spare, try one or two crookneck, scallopini or zucchini plants.
As warm weather arrives summer squashes begin to develop quickly. Under the large and somewhat prickly leaves you’ll find a host of tender, shiny squashes growing at the base of large, yellow flowers.
Summer squash is distinguished from winter squash because the skin is soft and the seeds are edible. Pretty pattypans and others can be picked at any stage or size that you prefer whether no bigger than your thumb or as large as a football.
Smaller is better early in the season because there are fewer seeds to deal with. And they are so attractive served with the blossom still attached.
Slice your summer squashes, flower and all, into quick and easy pasta dishes. Serve chilled and raw as crudités.
Let them grow very large only at the end of summer so you can use the meat for bread recipes.
For now, think about using summer squash on the grill.
Grilled Summer Squash
1 pound yellow squash, zucchini or pattypan
1 teaspoon olive oil
2 tablespoons fresh lemon juice or herb vinegar
½ teaspoon fresh rosemary chopped
Salt and pepper to season
Cut the squash in half lengthwise. Brush with a mixture of oil, fresh lemon juice and rosemary. Season with salt and pepper. Grill over medium-hot coals, 4 to 6 inches from the heat, for 15 to 20 minutes, turning every few minutes until tender.