Instructions: 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 theyre young-they taste delicious when theyre 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 theyre six to eight inches long; harvest the round types when theyre 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; dont wash them until youre 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.