Checking your squash plants daily ensures you snag them when they are bursting with flavor. Plus, harvesting promptly encourages your plants to produce more squash—talk about a win-win!
Tip: Aim to pick your zucchini, crookneck squash, and other yellow varieties when they’re about 5 to 7 inches long. For round varieties like scalloped pattypan or round zucchini, harvest when they’re 2 to 4 inches in diameter—think tennis ball to softball size.
Pro Tip:
Try picking them even smaller! Baby zucchini is not only adorable but also packs a delightful flavor punch. You’ll know it’s ready for yellow squash when the skin is glossy and easily pierced.
Don’t Forget the Squash Blossoms! 🌸
One of the joys of growing squash is the chance to savor those beautiful squash flowers. Whether you stuff and fry them, sauté them, or toss them into a salad, squash blossoms are a summer delicacy that will surely excite your taste buds!
How to Harvest:
• Squash plants produce both male and female flowers. To keep your squash bounty coming, pick the male flowers, which grow on long, thin stems and don’t have the swelling at the base (that’s the future squash!).
• Harvest in the morning when fully open—just pinch or twist the delicate flower off at the base.
Storage Tip: Use the blossoms right away for the best flavor. If you must store them, place them in a sealed container lined with a paper towel in the fridge and consume them within 1 to 2 days.
Harvesting Tips! ✂️
You can often twist squash right off the vine—just wear garden gloves! However, keeping a pair of garden scissors or harvesting shears nearby is a smart move for snipping off those squash without injuring the plant, making your harvesting process more efficient and enjoyable.
Handle with Care: While squash isn’t fragile, treat them gently to avoid marring the skin. Their durability should give you confidence in handling them without worry.
Refrigeration: To Chill or Not to Chill?
• Squash Blossoms: Enjoy them fresh ASAP!
• Summer Squash: If you cook within a few days, keep them in an excellent, dry spot away from sunlight. Need more time? Store them in the fridge—just don’t wash them first!
Storage Tip: Place them in a paper bag or a perforated plastic bag for air circulation in the crisper drawer. If kept dry, your summer squash can last up to a week or two!
Recipe Inspiration: Quick & Tasty Summer Squash Sauté!
Ingredients:
• 2 medium zucchinis, sliced
• 1 yellow squash, sliced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh herbs (basil or thyme) for garnish
Instructions:
1. Heat olive oil in a skillet over medium heat.
2. Add garlic and sauté until fragrant (about 30 seconds).
3. Toss in the sliced summer squash and cook until tender (about 5-7 minutes).
4. Season with salt and pepper, and garnish with fresh herbs.
Enjoy this delightful dish as a side or on its own!
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• Keywords: summer squash, zucchini, squash blossoms, gardening tips, vegetable harvesting, recipes