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Summer Squash:


Welcome back, summertime, we’ve missed you.

“I wonder what it would be like to live in a world where it was always June.”

                                                                                                                                     ~ L. M. Montgomery

Study:  Squash, which is a fruit, not a veggie

Analysis:  The squash belongs to the family Cucurbita, a rapidly growing plant that produces as many as 30 different edible varieties.

Back in the Day:  Squash was a staple diet for Native Americans dating as far back as 8,000 years. Winter squash served not only as a food source, but also as storage containers, baking dishes, and utensils after being hollowed out and eaten.

Geographical Roots:  The species Cucurbita is native to the Americas, and were planted together with corn and beans using a method called The Three Sisters. This permaculture-friendly planting technique provides many benefits to both the plants and the soil, resulting in prolific crops. The approach is also extremely water efficient as opposed to irrigating three separate crops.

Why It’s a Gem:  All parts of a summer squash are edible, including the leaves, tendrils, shoots, stems, flowers, seeds, and fruit. The summer varieties have softer skins, which are tender and mouthwatering when roasted or grilled. Below you’ll find recipes that celebrate summer squash in style!

Here are some of our favorite recipes:
Socca Pizza with Summer Squash and Feta from Cookie and Kate, Celebrating Whole Foods

Summer Squash Salad with Mint, Feta, and Black Truffle Salt from Local Milk Blog, The Art of Slow Living

Fried Ricotta and Herb Stuffed Squash Blossoms from Chocolate + Marrow, Celebrating the Richness of Life Through Fords and Words