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Best Food Buy: Summer Squash

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Our produce counter Best Food Buys are zucchini and summer (yellow) squash, and they're at their peak now.


Squash is divided into two groups: summer and winter. Both types are from the gourd family, and come in an assortment of sizes and shapes. The basic difference between them is that summer squash is picked and eaten while immature, so it's more delicate in flavor and texture. Winter squash, such as butternut, acorn and turban, is allowed to harden, and develops mature seeds and tougher skin.


Summer squash should be loosely placed in a plastic bag and stored in the fridge, to be used within a few days. After washing, they can be eaten raw as is or in salads and on summer veggie platters.


Summer squash can also be enjoyed sauteed with seasonings in a bit of olive oil, stuffed with cooked ground beef or turkey, or sliced and grilled along with burgers and steaks.


To reap this bountiful harvest, bring home some summer squash for the freshest-tasting meals!

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