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Vegetable List

Acorn Squash

Arugula

Asparagus

Beets

Bok Choy

Broccoli

Brussels Sprouts

Butternut Squash

Cabbage

Cantaloupe

Carrots

Cauliflower

Celery

Collard Greens

Corn

Cucumbers

Eggplant

Endive

Escarole

Green Beans

Green Onions

Kale

Kohlrabi

Leeks

Lettuce

Mustard Greens

Okra

Onions

Parsnip

Peas

Peppers

Potatoes

Radishes

Rhubarb

Rocket

Scallions

Snap Beans

Snow Peas

Spinach

String Beans

Summer Squash

Sweet Corn

Sweet Potatoes

Swiss Chard

Tomato

Turnip

Watermelon

Zucchini

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Summer Squash

vegetable

Growing:

Start seeds indoors a few weeks before last frost date, or obtain young plants for direct planting in the garden. After danger of frost has past, transplant in garden 2-3 feet apart. Squash plants are vines and they need room to sprawl, or they can be planted on a fence or trellis and tied up. Harvest when squash are small and tender; the larger they get the more tough and seedy they will become.

Selecting & Storing:

Look for squash that are shiny and unblemished, and select smaller rather than larger. Be careful not to puncture the skin. Store in a bag/container in the refrigerator for up to a week.

Basic Preparation:

Wash the squash with cold water and snip ends. Cut into slices or cubes. Heat a bit of cooking oil in a skillet over medium heat, add squash and saute until tender, but not mushy. Season as desired.

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