Squash/Zucchini

This vegetable can be eaten raw in vegetable platters, cooked, steamed, fried, bakes or microwaved. In addition it can also be added to soups, stews and casseroles.
Good quality zucchini should be firm, smooth-skinned and small in size and the surface should be shiny.
Avoid any that are soft, wrinkled, blemished or dull in appearance.
Large squash tend to be less tender then a smaller product.
Unwashed squash will refrigerate up to a week in a plastic bag, though it is best when used within 2 or 3 days of purchase.
To prevent decay do not wash until ready to use, also keep away from moisture as it will speed the decaying process.

Lemon Squash has the shape, size and color of a lemon. This variety has large yields and is the best resistant to insects. This is a superb market variety and is very attractive.
White Scallop is an ancient Native American heirloom squash, grown by the Northern Indians for hundreds of years. This variety is fantastic fried or baked.
Zucchini-Golden are very slender and bright golden-yellow. They are just as delicious as they are attractive.
Ronde De Nice is a delicious French heirloom, round green zucchini, the fruit are very tender and fine flavored, an ideal squash for stuffing. This is a popular variety for home gardeners and specialty growers. This is a quick growing plant.
Costata Romanesco is a famous Italian/Roman ribbed zucchini. It is a very distinctive long fruit that is fluted and ribbed; medium green-striped skin; rich a very flavorful. When sliced the edges are scalloped. This is a perfect gourmet variety for the market growers.