Lisa Grentz, MS, RDN, CD
As we continue to enjoy the summer season, we want to keep the spotlight on fresh produce and this month our feature is summer squash, which originates from Central America and Mexico. These squashes grow quickly in the warm summer months as they take about 60 days from the time they are planted to when they are ready to harvest. Examples of summer squash varieties include zucchini, crookneck, calabacitas, and yellow squash.
Whether you are growing or buying zucchini or yellow squash, select squash that is about six to eight inches long that has a tender, smooth, and unblemished skin. Summer squash should be stored unwashed in the refrigerator for up to a week.
Like most produce, summer squash is low in calories and boasts many nutrition and health benefits. Summer squash are a good source of vitamins A and C, which act as antioxidants to protect against hardening of blood vessels. They are also rich in B vitamins, folate, potassium, magnesium, and manganese. In addition, they have a high water and fiber content, which is good for the digestive tract, and the seeds contain omega-3 fatty acids, which have anti-inflammatory properties.
Keep an eye out for additional postings this month with some fun summer squash recipes the whole family is sure to enjoy.