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Summer Squash & Squash Blossoms

Summer Squash

Summer Squash Recipes

Squash Blossoms

Summer Squash & Squash Blossoms Contents

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Summer Squash
(Excerpts from "Summer Squash and Squash Blossoms
From Seed To Supper"2nd Edition)

     Squash are divided into two groups, summer and winter; summer because they are eaten early in an immature state, winter because when they are ripe with a good hard shell, they will last well into winter when stored in a temperate (50° F to 55° F) dry place.

      There are many varieties of summer squash or squash that are consumed in a small and immature condition. They are generally divided into four groups; crookneck, straightneck, scallop and zucchini. With plant breeders developing new strains every year, it is impractical for a publication of this size to cover all of them. Consult a well established nursery in your area to determine the varieties that do best in your climate. Some of the more common varieties are:

Cucurbita pepo

Crookneck
Early Golden Summer - yellow bumpy skin - 53 days.
Straightneck
Butterstick - golden yellow skin - 50 days.
Early Prolific Straightneck - big bushy plant - smooth yellow skin - 50 days.
Scallop
White Patty Pan - pale green skin - 60 days.
Patty Green Tint - light green skin - 52 days.
Peter Pan - light green skin - 50 days.
St. Pat Scallop - light green skin - 54 days.
Scallopini - dark green skin - 50 days.
Sunburst - bright golden yellow skin - 53 days.
Zucchini
Ambassador - smooth dark green skin - 48 days.
Aristocrat - smooth dark green skin - 50 days.
Burpee Golden - bright gold fruit - 54 days.
Burpee Hybrid - shiny medium-green skin - 50 days.
Cocozelle (Italian Marrow, French Courgette) - light and dark green mottled stripes - 53 days.
Chefini - medium green skin - 48 days.
Gold Rush - smooth yellow skin - 50 days.

Gold Rush - smooth yellow skin - 50 days.
Greyzini - grey mottled skin - 47 days.
Richgreen - shiny dark green skin - 50 days.
Others
Gourmet Globe (Rolly Polly or Apple Squash) - smooth round green skin - 50 days.
Kuta - light green skin - 50 days.
Sun Drops - pale yellow skin - 55 days.

      Harvest all summer squash while they are young and immature. They are sweetest when young and begin turning bitter as they develop seeds. Pick them just as the blossom ends turn brown; crooknecks when they are 4 to 6 inches long, straightnecks when they are 5 to 6 inches long, scallops when they are 2 to 3 inches across and zucchini when they are 4 to 6 inches long. No matter how carefully you watch, an occasional squash will hide under a leaf and grow too large for normal cooking methods. Included are some excellent recipes that will tempt you to grow large fruits on purpose. Resist that temptation, you’ll probably grow a big one without trying.



Selected Summer Squash Recipes
(Excerpts from "Summer Squash and Squash Blossoms
From Seed To Supper" 2nd Edition )

     Squash are divided into two groups, summer and winter; summer because they are eaten early in an immature state, winter because when they are ripe with a good hard shell, they will last well into winter when stored in a temperate (50° F to 55° F) dry place.

      There are many varieties of summer squash or squash that are consumed in a small and immature condition. They are generally divided into four groups; crookneck, straightneck, scallop and zucchini. With plant breeders developing new strains every year, it is impractical for a publication of this size to cover all of them. Consult a well established nursery in your area to determine the varieties that do best in your climate. Some of the more common varieties are:

ZUCCHINI CROQUETTES
 
These wonderful little cakes taste, oh, so good. Cook them in a ring to hold their shape, but, don’t squeeze out that juice.  
  In a medium-size bowl, lightly beat  
1 egg.  
  Coarsely grate  
2 zucchini  
  into the beaten egg.
Cut
 
1 small onion  
  in quarters, slice thinly and add to the bowl along with  
chopped parsley.  
Makes 6 croquettes.  
 
ZUCCHINI DOGS
 
A vegetarians weenie roast. These could even be roasted on a stick.  
  Roast  
whole small zucchini  
  in a 350° F oven until they are tender. Place on  
hot dog buns  
  and serve with  
mustard, relish, ketchup, chopped onions, etc.  
Serve hot.  

ZUCCHINI BREAD & BUTTER PICKLES
 
I prefer these to the originals made with cucumbers.  
  In a 6 or 8 quart stainless steel or enamel pan, combine  
4 quarts zucchini (15 to 20 squash), thinly sliced, and
1 quart onions, thinly sliced.
 
  In another stainless steel or enamel pan, combine  
1 quart vinegar
2 cups sugar
3 tablespoon salt
2 teaspoon celery seed
2 teaspoon turmeric or dill seed
and
1 teaspoon ground mustard.
 
  Bring to a boil and pour over the sliced vegetables. Let stand for one hour. Meanwhile, sterilize 7 pint jars and their lids. Bring the pickles back to a boil and cook for 3 minutes. Pack in hot, sterilized jars to within 1/4-inch of the top and seal at once.  

Makes 7 pints.

 



Squash  Blossoms
(Excerpts from "Summer Squash and Squash Blossoms
From Seed To Supper" 2nd Edition )

      Squash blossoms are a gardener’s treasure. While seasonally common in Mexican markets, squash blossoms rarely appear in other North American markets. The surest way to get them is to grow them. Harvest early in the morning as squash blossoms will begin to twist shut by 11:00 AM. The blossoms of all varieties of squash and pumpkin are edible. Cucurbita maxima varieties, hubbard and butterball, are more substantial and have larger trumpet shaped blossoms, better suited for stuffing. Pumpkin blossoms have the smoothest outside, better for eating raw.

      The female blossom has the squash already formed just behind the blossom. The male blossom stands on the end of a straight stem (Fig. 1). Harvest the male blossoms by reaching part way down the stem and breaking off the blossom..

SQUASH BLOSSOM
AND CREAM CHEESE OMELET
 
  Peel, strip, separate and chop  
4 squash blossoms.  
  In a small bowl, beat  
2 eggs with  
salt and pepper, to taste.  
  In a fry pan over medium heat, melt  
1 tablespoon butter or margarine.  
  Pour beaten eggs into the fry pan and dot with.  
1 ounce cream cheese  
  cut in small chunks. Sprinkle with chopped squash  blossoms, as the omelet cooks lift up the edge with a spatula to allow the uncooked egg to run underneath. Increase heat, fold and let brown 1 minute on each side.  
Serve hot.  

SQUASH BLOSSOM FRITTERS
 
Keep your oil hot to keep the oil from becoming a sponge soaking up all the oil it can hold.  
  Prepare a batch of  
Fritter Batter  
  In a mixing bowl, slightly beat  
1 egg.  
  Mix in  
1 cup milk and  
1 tablespoon melted butter.  
  Sift  
1 cup flour and  
1 teaspoon baking powder  
  into the egg/milk mixture. Mix until thoroughly combined.  
The Fritters  
  Preheat in a deep fryer to 350° F. Meanwhile, peel strip, separate and stack the petals of  
fresh male squash blossoms.  
  Hold each stacked blossom together, dip it in the fritter batter and lay it into the deep fry oil. They cook quickly. Turn them once and cook until lightly brown. Drain and sprinkle with  
grated Parmesan cheese.  
Serve them hot as an hors d'oeuvre or as a dinner side dish..  

SQUASH BLOSSOM QUESADILLAS
 
A squash blossom quesadilla is simple to make and delicious. They make wonderful hot hors d'oeurves, a first course in a Southwestern style dinner, or just a great snack. A quesadilla is a filled flour tortilla turnover…a hot cheese sandwich, Mexican style. While all varieties of blossom are usable, Cucurbita maxima varieties, hubbard and butterball, are more substantial adding more flavor and substance to the quesadillas.  
  Place on a plate  
l burrito size flour tortilla.  
  Grate  
2 ounces of fresh cheese ranchero (queso fresca ranchero) or jack cheese, or Mozzarella, i.e. a cheese partially made with skimmed milk  
  evenly onto one half of the tortilla. Peel and strip  
4 squash blossoms.  
  Lay the blossoms in a curve on top of the cheese with their yellow tips close to the edge of the tortilla. Fold the other half of the tortilla
over the blossoms. Finish and cook in one of the following ways:
 
On a grill or in a fry pan,  
  lightly butter or brush oil on the outside of the quesadilla. Cook until the quesadilla is lightly browned on each side.  
In a microwave oven,  
  lay the quesadilla on a large plate and build another quesadilla to fill the other side of the plate. Moisten the tortillas by wetting your hand and wiping the top layers. Cover and heat in a microwave oven at high heat for one minute, rotate one half turn and heat for another minute.*  
In a conventional oven,  
  lightly butter or brush oil on the outside of the quesadilla. Bake at 350°F until the cheese is melted and the tortilla lightly browned..  

To serve, slice each quesadilla into four wedges and serve with guacamole, sour cream, yogurt, salsa or any combination of the above.

*With the microwave method, you can leave the tips of the blossoms uncovered when folding over the tortilla giving the quesadillas a nice natural sunburst pattern.

 

 
SQUASH BLOSSOM AND CHIVES CREAM CHEESE SPREAD
 
  In a small bowl, work  
One package cream cheese  
  until it is soft. Strip, peel, separate and finely chop  
6 squash blossoms.  
  Add to softened cheese along with  
3 blades chives finely chopped.  
  Stir until well blended. Chill Serve with crackers, bread sticks or bread squares (party breads).  



Summer Squash & Squash Blossoms Contents
(Excerpts from "Summer Squash and Squash Blossoms
From Seed To Supper" 2nd Edition)

Preface
Cucurbitaceae & The Gourd Family - Squash
Summer Squash
Cultivation
 
  Irrigation
Harvest
Pests And Disease
 
Cooking Methods  
  Bake
Boil
Braise
Deep Fry
Grill
Microwave
Sauté
Steam
Stir-fry
 
Nutritional Breakdown
Recipes (Comments)
 
  Raw Zucchini
Zucchini Salad
Zucchini Vinaigrette
Zucchini Coleslaw
Green And Gold Salad
Zucchini Chips
Fried Zucchini Salad
Quick Zucchini
Steamed Zucchini Buds
Sautéed Zucchini
Zucchini With Onions And Sweet Basil
Zucchini With Oregano
Zucchini With Mixed Herbs
Zucchini With Tomato
Scrambled Eggs With Zucchini And Tomato
Zucchini With Tomato And Eggplant
Zucchini With Parmesan Cheese
Summer Mix With Carrots
Dogs In Zucchini Blankets
Zucchini Dogs
Breaded Zucchini
Zucchini Sticks
The Batters
Fritter Batter
Beer Fritter Batter
Italian Fritto Batter
Quick Crisp Batter
Tempura Batter
Zucchini Fritters
Southern Fried Squash
Zucchini Pasta Sauce
Ratatouille
Zucchini Croquettes
Scalloped Zucchini And Tomatoes
 

  Zucchini Casserole
Zucchini Custard Pie
Zucchini Quiche
Zucchini Parmesan
Zucchini Soup
Zucchini Raisin Cookies
Zucchini Cookies
Zucchini Bread
Zucchini Spoonbread
Zucchini Muffins
Zucchini Cake
Cream Cheese Frosting
Rice-Stuffed Summer Squash
 
The Over-grown Fruit  
  Zucchini Lobo
Stuffed Zucchini
Finish:  Meat Filling
Finish:  Zucchini Filling
 
The Plant  
  Zucchini Top Soup
Sautéed Tips
Steamed Tips
 
Preserving  
  Bread And Butter Zucchini Pickles
Summer Sweet Pickles
Zucchini Relish
 
Canning  
  Raw Pack
Hot Pack
 
Soup
Squash Ducks
Squash Blossoms
 
  Squash Blossom Salad Beds
Squash Blossom Fritters
Squash Blossom Tempura Sticks
Squash Blossom Fry With Cheese Breaded Blossoms
Squash Blossom And Chives Cream Cheese Spread
Squash Blossom Soup
Cream of Squash Blossom Soup
Squash Blossom And Cream Cheese Omelet
Squash Blossom Quesadillas
Squash Blossom Rice
Squash Blossom Scramble
Squash Blossom And Cream Cheese Dip
Stuffed Squash Blossoms
Squash Blossom Rellenos
Squash Blossom Hush Puppies
Squash Blossom Croquettes
Squash Blossoms, Crab And Pasta Salad
Yonnaise Dressing
French Vinegar And Oil Dressing
 
Index  


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