Scallopini Squash Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Cucurbita pepo
Baked, microwaved, sauted, stir-fried, steamed, roasted or pan fried.
Also called summer squash and pattypan squash, good-quality scallopini should be firm, smooth-skinned and small in size.
The skin of good quality scallopini 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.
Large scallopini will be less tender than smaller product.
Always store squash in your refrigerator, but only wash just prior to use.
In general, vegetables will not ripen further after harvest.
Scallopini is very low in fat and very low in Cholesterol and Sodium. It's an excellent source of fiber and Vitamins A and C as well as Calcium and Iron.
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.
Broccoli is available year-round from California, and available from Washington from June through October.
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