ZUCCHINI
Zucchini (Cucurbita pepo), is a variety of summer squash in the gourd family. As a part of the extensive Cucurbitaceae, the name summer squash is a culinary distinction and not a biological one. Zucchini plants are bushy and non-vining, so they don’t require trellising or staking out in our fields! The leaves are large and palmately lobed, and both the stems and the leaves have small prickly trichomes, or plant hairs, that you’ll feel when harvesting. Zucchini plants have separate male and female flowers — the males (which are the ones you harvest to stuff!) have stamens in the center containing pollen, and the females have a stigma in the center where the pollen is deposited. We rely on bees and other insects to pollinate, but you can also easily pollinate yourself with a Q-tip or paint brush! Check out our Zucchini infographic below to see the varieties we cultivate!
In season: Early June to Early September
Nutritional value: Zucchini is a rich source of potassium, vitamins B2, B6 and C. Zucchini also offers a substantial amount of fiber, and thanks to its high water content, is a super hydrating veggie!
Storage tips: Zucchini should refrigerated in a crisper drawer until ready to use. Try to use them within a week of purchase, as Zucchini tends to get mushy and/or moldy when it sits too long.
Culinary uses: Zucchini has a mild, fresh taste that pairs well with garlic, tomatoes, herbs, peppers, and onions. Sauté, grill, or thinly slice to enjoy raw in salads! Roasted and paired with other summer vegetables, Zucchini is the base of a traditional ratatouille. Also try adding grated zucchini into desserts to add moisture and lift without contributing any obvious vegetable taste!
