Summer Squash

(rough estimate due to natural conditions {weather, pests etc})

July, August, & September Unknown-1

*Word of Caution: Squash fruits can lower blood pressure to a dangerous level, so people with hypotension should avoid consuming it

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gently wipe the fruit clean with a damp cloth & then place it in a perforated plastic bag (to maintain humidity) in the vegetable crisper of the refrigerator. Do not store summer squash in the refrigerator for more than 4 days.
Avoid storing summer squash at temperatures below 50°F (10°C); the fruit is susceptible to chilling injury at temperatures below 50°F; chilling injury symptoms include surface pitting, water loss, yellowing, & decay.
Zucchinis can be frozen for use in breads & soups: peel, slice or cube, & blanch the fruit by placing the squash in a wire basket then plunge it into a large kettle of rapidly boiling water for three minutes; then cool the squash by plunging the basket into ice water for another three minutes; drain & pack the fruit in freezer containers. Frozen summer squash can be prepared for mealtime by boiling for three to five minutes until fork tender.