A Daily Dose of Summer Squash

Summer squash is a squash that is harvested when immature, while the rind is still tender and edible. Nearly all summer squashes are varieties of Cucurbita pepo, though not all Cucurbita pepo are considered summer squashes. One exception is the Korean variety, Aehobak squash which is Cucurbita moschata. There are a few other exceptions.

Thai Basil Summer Squash

Many if not most summer squash plants have a bushy growth habit, unlike the rambling vines of many winter squashes. The name "summer squash" refers to the short storage life of these squashes, unlike that of long-lasting winter squashes.

Tromboncino squash

These plants often produce a lot of fruit when they are fruiting, and there are a number of styles that vary in shape, size, color, and skin texture but the flavor of most of these are similar. One notable exception is actually a winter squash, the tromboncino squash (Cucurbita moschata) which is picked young as a summer squash and has a more firm texture, almost like an artichoke heart.

Summer Bennings Green Tint Summer Squash.

Plant summer squashes in full to part sun with well-amended soil and even moisture. Most plants won’t need support as vines, though some species can get quite big, so make sure you give them room to grow. Beware of the squash vine borer which can cause some damage. Information on that pest is included in the section on winter squashes.

Pick as needed. As always, younger, smaller fruits are usually much better in flavor and texture than older fruits. Summer squash doesn’t store as well as winter squash and you may need to refrigerate picked fruits if not using them immediately.

Don’t forget that squash blossoms make a nice treat—there are many recipes, try them battered and fried, or stuff them with ricotta cheese and herbs.