THE MAINE MARKET BASKET

 A weekly news service for promoting 

 Maine's healthy, local and seasonal

 foods.

Featured crop: Zucchini and Summer Squash

Vegetables are a lot like people when it comes to their weather preferences.

There are those that prefer warmth, but tolerate the cold and others that prefer cool temperatures yet can put up with a bit of heat.

And then there are ones that simply like it hot. The hotter and sunnier, the better. Zucchini and its yellow cousin are part of this latter crowd.

Once they're finished baking in the Maine summer sun is when the real baking fun begins for Maine eaters.

Try them baked in a casserole or as zucchini bread, sautéed with other vegetables, or grilled on the barbecue.
 

You'll soon discover that you, too, like it hot!   

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Shopping info:

Skins should be without nicks or bruises. Look for the bright green or yellow squash, and avoid ones that are shriveled or dried out.

Preparation info:

Zucchini and summer squash can be prepared in various ways.  Think of them as a blank canvas onto which many different flavors can be painted.  Try them stir-fried or baked with other seasonal vegetables or sautéed in olive oil or butter with herbs such as thyme, dill, or parsley.  

While it is possible to boil or steam squash, stir-frying, grilling or roasting will bring out more flavor.  Cooking times are as follows: sautéing or stir-frying 4-5 minutes, grilling 4-5 minutes per side, and roasting 15 minutes at 450 degrees. 

Featured Recipe:

Simple Squash Sauté
 

Ingredients:
2 tablespoons vegetable or olive oil
1 small onion, sliced
2 medium tomatoes, coarsely chopped
2 small zucchini, cut into 1/2 inch slices
2 small yellow summer squash, cut into 1/2-inch slices
fresh herbs, such as basil, thyme, or dill (optional)

salt and pepper to taste

Procedure:
Heat the oil in a large skillet over medium heat. Cook and stir the onion about 5 minutes, until tender. Mix in the tomatoes, and season with salt and pepper. Continue to cook and stir about 5 minutes. Mix in the zucchini and yellow squash. Cover, reduce heat to low, and simmer 15 minutes, stirring occasionally and adding fresh herbs at the end, if using.

Serves 4 to 6

Did you know?

• Zucchini, like all summer squash, is native to the Americas and was introduced to Europe during the time of European colonization of the Americas.

• Zucchini blossoms can be eaten and are considered a delicacy in many countries.

• Zucchini and summer squash are some of the easiest vegetables to grow in a home garden and are often the subject of gardening jokes.

• Zucchini is low in calories and rich in folate and vitamin A.

What else is in season?

Seasonal availability of produce in Maine varies from week to week and from one farm or farmers' market to the next.

Maine-grown summer squash is available from July through September.

The following items are also considered widely available statewide as of this date: salad greens, cabbage, carrots, cucumbers, snap and wax beans, beets, broccoli, beet greens, peas, new potatoes, swiss chard, onions and scallions.

For more info on the seasonal availability of Maine produce, see the chart posted here.

Where to buy fresh, Maine-grown foods in your area:

       Find farmers markets in your area here

         Find farmstands in your area here

        Find CSA farms in your area here

     Find local "pick-your-own" farms here

For more info about the availability of Maine food and farm products, please see: http://www.getrealmaine.com

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