Zucchini
Available during our Summer CSA program, zucchini is generally ready for harvest starting in the month of July. It can be slow to start, but as the weather warms, we generally have an abundance of summer squash. You’ll find this crop in your July and August CSA boxes often!
Zucchini is quite a versatile vegetable (well, it's actually a fruit). It is mild enough to pair well with a variety of flavors, while containing it's own unique taste that can easily be the star of a meal. We harvest our zucchini when they're around a half pound or less, before the seeds are able to develop a firm casing. This makes for more tender zucchini with thinner (easier to eat!) skin.
A common conundrum when cooking with zucchini can be the texture: when undercooked, it is too firm, and when you think it's finally just cooked enough, it can turn out mushy. Slicing your zucchini well before cooking, adding salt, and allowing it to "sweat" on a towel or in a colander will help remediate some potential for mush. If you've never done this before, here's a quick rundown. I also do this with cucumbers to retain crunch in cucumber salads or when making quick refrigerator pickles.
Storage Tips
Zucchini can be a bit finicky when it comes to storage. They don’t like it too cold or too hot. If you have a warm spot in your fridge or a crisper drawer far away from the cooling unit, this is your best bet! You could also store zucchini in a wine fridge, as they prefer closer to 45°F. If you keep your home on the cooler side and plan on eating your zucchini up soon, you could also just leave them on your countertop for 1-2 days and they’ll be alright. Just don’t seal them in an airtight container! They like a little air.
Recipes
Grilled Zucchini Ribbons with Pesto and White Beans