Varieties grown: Noche, Pantheon, Costata Romanesca, Alexandria, Zephyr

We grow many varieties of zucchini; each with their own unique traits. We’ve selected all of our summer squash and zucchini varieties for maximum flavor: most of the ones we grow are sweet and nutty. Zucchini holds it texture better when cooked, staying firmer than yellow summer squash, but we love both equally!

How to use it:

• In zucchini bread, pancakes, muffins, and brownies

• Sliced, steamed, and served warm with butter, salt, and pepper

• Sauteed with a combination of peppers, garlic, onions, raddichio, escarole, spinach, chard, leeks, cabbage, and/or broccoli; serve it over pasta or rice, or as a side dish

• In soups and stews, especially Italian recipes—it’s a vital ingredient in any good minestrone or pasta fagiole

• Sliced, then roasted or grilled; squash chars wonderfully, and takes on a crispy sweet flavor when cooked at high heat

• Spiralized and served as noodles; sauté them quickly in olive oil, salt, pepper, and garlic, then serve under marinara sauce, a vegetable medley, or as is

How to store them: In the refrigerator until ready for use - do not wash before storing or their storage life will greatly diminish! Best store in a semi-permeable container, such as a well-closed paper bag, or a loosely-opened plastic bag with a towel or paper towels inside.