MMMMM----- Recipe via Meal-Master (tm) v8.04

     Title: Vegetable: Summer Squash  Garden To Table
Categories: Information, Vegetable, Edited
     Yield: 1 Servings

MMMMM-----------------------SUMMER SQUASH----------------------------

MMMMM------------------HARVEST, STORE, SERVING-----------------------

 WHEN AND HOW TO HARVEST Time from planting to harvest depends on the
 variety, as does the yield you can expect. Harvest summer squashes
 when they're young--they taste delicious when they're small, and if
 you leave them on the plant too long they will suppress flowering and
 reduce your crop.  Harvest summer squashes like the zucchini and
 crookneck varieties when they're six to eight inches long; harvest
 the round types when they're four to eight inches in diameter. Break
 the squashes from the plant, or use a knife that you clean after
 cutting each one; if the knife is not perfectly clean, it can spread
 disease to other plants.

 STORING AND PRESERVING Summer squashes can be stored in the
 refrigerator for up to one week; don't wash them until you're ready
 to use them. They can also be frozen, canned, pickled, or dried.

 SERVINGS SUGGESTIONS Summer squashes lend themselves to a good
 variety of culinary treatments. Saute slices of summer squash with
 onions and tomatoes for a robust but delicately flavored side dish.
 Add sliced zucchini and mushrooms to a thick tomato sauce for
 spaghetti. Halve summer squashes and stuff with a meat or rice
 mixture, or bake them with butter and parmesan cheese. Pan-fry slices
 of summer squash, or simmer them with fruit juice for a new flavor.
 Use the popular zucchini raw on a relish tray and among vegetables
 for a tempura, or slice it thinly in salads. Use the larger fruit for
 making zucchini bread.

 Source: Vegetable Gardening Encyclopeida by Galahad Books, NYC, NY
 1982 Typos by Dorothy Flatman, 1995

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