Baby Yellow Squash Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name:
Baked, microwaved, sauted, stir-fried, steamed, roasted or pan fried.
Soft or baby squash varieties should be firm, smooth-skinned and small in size.
The skin of good quality baby squash will be shiny and vary in color from light to dark green to yellow.
Avoid product that is soft, wrinkled, blemished or dull in appearance.
Always store squash in your refrigerator, but only wash just prior to use.
In general, vegetables will not ripen further after harvest.
The Massachusett Indian word for "eaten raw" is "Askutasquash." An important Indian food, few white men shared the desire to eat squash raw, until recent years when raw summer squash types began to appear in salads.
Squash was unknown in Europe until early explorers returned from America with squash seeds.
The next time you make stir-fry, use jicama instead of water chestnuts. The texture and juiciness are similar, but the flavor of jicama is better. (...)
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013