Vegetable: Summer Squash~ Garden To Table
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Vegetable: Summer Squash~ Garden To Table
  Squash    Vegetables  
Last updated 6/12/2012 1:28:25 AM. Recipe ID 63765. Report a problem with this recipe.
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      Title: Vegetable: summer squash~ garden to table
 Categories: Info, Kooknet
      Yield: 1 Servings
 
MMMMM-----------------------SUMMER SQUASH----------------------------

MMMMM------------------HARVEST, STORE, SERVING-----------------------
 
  WHEN AND HOW TO HARVEST Time from planting to harvest depends on the
  variety, as does the yield you can expect. Harvest summer squashes
  when they're young--they taste delicious when they're small, and if
  you leave them on the plant too long they will suppress flowering and
  reduce your crop.  Harvest summer squashes like the zucchini and
  crookneck varieties when they're six to eight inches long; harvest
  the round types when they're four to eight inches in diameter. Break
  the squashes from the plant, or use a knife that you clean after
  cutting each one; if the knife is not perfectly clean, it can spread
  disease to other plants.
  
  STORING AND PRESERVING Summer squashes can be stored in the
  refrigerator for up to one week; don't wash them until you're ready
  to use them. They can also be frozen, canned, pickled, or dried.
  
  SERVINGS SUGGESTIONS Summer squashes lend themselves to a good
  variety of culinary treatments. Saute slices of summer squash with
  onions and tomatoes for a robust but delicately flavored side dish.
  Add sliced zucchini and mushrooms to a thick tomato sauce for
  spaghetti. Halve summer squashes and stuff with a meat or rice
  mixture, or bake them with butter and parmesan cheese. Pan-fry slices
  of summer squash, or simmer them with fruit juice for a new flavor.
  Use the popular zucchini raw on a relish tray and among vegetables
  for a tempura, or slice it thinly in salads. Use the larger fruit for
  making zucchini bread.
  




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Recipe ID 63765 (Apr 03, 2005)

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