Yellow squash and zucchini are a staple of summer farmers markets.
And, they are as versatile as they are bountiful.
While those two varieties of squash are common at grocery stores year-round, the freshest harvests can be found at local farmers markets.
The Abilene Farmers Market is open 7 a.m. to noon Tuesdays, Thursdays and Saturdays at the Frontier Texas! overflow parking lot at North First and Mesquite streets.
More: Find local produce, beef, pork and chicken at farmers market, stores and area producers
Some farmers also sell patty squash, another summer variety usually not available commercially. The name is indicative of the shape of the squash, like those flying saucers in black-and-white sci-fi movies.
The skin of summer squash is edible, so they can be quickly cleaned, sliced and cooked via just about any kitchen or outdoor technique. Patty squash can be cut into slices as well as wedges and chunks.
Just how versatile is summer squash?
More: Recipes highlight versatility of zucchini
On the Food Network website, more than 550 recipes pop up in a search for “yellow squash.” Choices more than quadruple to 2,300-plus when inquiring for zucchini options. You could try a different summer squash dish every day during the summer and not bore your taste buds.
Squash are a natural side dish for any meat, but they can be served in just about any meal category, from condiments, such as the chutney recipe below, to desserts.
Five ways to cook yellow squash and zucchini
Whether you are a kitchen newbie or seasoned cook, find inspiration for serving yellow squash and zucchini in the following tips, tricks and recipes.
1. Squeeze out the moisture in zucchini. Grated zucchini is a component in a lot of dishes, from omelets to cakes. But, zucchini has more water than you may realize. That extra moisture can make your dishes runny or soggy.
There’s an easy fix. Place the grated zucchini in a sturdy paper towel or dish towel. Enclose the zucchini in the towel and gently wring to work out the moisture.
2. Hash it out. When starting a hash with the sautéing of diced onions and bell peppers, toss in diced zucchini or yellow squash too. The added vegetable adds another dimension of flavor and texture …….
