oven-roasted zucchini over a salad of arugula and sauted radicchio

oven-roasted zucchini over a salad of arugula and sauted radicchio

Varieties grown: Black Zucchini, Cassia, Costata Romanesca, Raven, Saffron, White Bush

We grow many varieties of zucchini and summer squash; they are all interchangeable in savory dishes, but we find that the dark green zucchini are the best to make sweet baked goods with. As a child, I was fed a lot of summer squash, but never truly appreciated it until I started farming and realized how much food a squash plant can really produce! (This forced me to search out delicious recipes and truly enjoy its flavor.) That being said, we try not to inundate you with copious amounts of squash, and we have selected only the varieties that we think taste the absolute best.

How to use it:

  • In zucchini bread, pancakes, muffins, and brownies

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

  • Sauted 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; saute them quickly in olive oil, salt, pepper, and garlic, then serve under marinara sauce, a vegetable medley, or as is