I’m told that there are towns in North Dakota where you have to lock your car when the squash is in season. It’s probably not that extreme in Michigan, but we do produce a lot of it (over 45,000 tons) according to the Michigan Vegetable Council.
Taste the Local Difference’s page on summer squash says that in 1997, a squash weighing 962 lb. was grown by Steve Hoult of Stouffville, Ontario, Canada. No word on how that tasted, but they suggest that you select squash that are small for best quality and flavor. Summer squash is a great source of Vitamin A, potassium, calcium, and especially Vitamin C. Since it’s 94% water, squash is low in calories, easy to digest and good at replacing lost fluids on hot summer days.
The plant was named by the Narragansett people of Rhode Island who called it “askutasquash”, which means eaten raw or uncooked. Should you prefer the cooked variety…
Stuffed Summer Squash
2 Tablespoons onions, diced
2 Tablespoons garlic, minced
3 Tablespoon butter
1 Cup soft bread crumbs
1/2 Cup tomatoes, cooked
salt and pepper
Cook zucchini in boiling salted water 10 minutes. Cut in half and scoop out centers. Set aside. SautÃ© onion, garlic and tomato for 2-3 minutes. Mix center of zucchini with remaining ingredients. Fill zucchini shells. Bake in 350 oven for 15 minutes. Top with parmesan cheese last 5 minutes until slightly browned.