FoodFood InformationVegetables
The squash is an edible gourd and is of the same genus as melons and
cucumbers. The varieties of squash come in a wide assortment of sizes (ranging
from a few ounces to over one hundred pounds), shapes, and colors (white,
yellow, orange, green, brown, gray, and light blue). These colors are usually
solid, but some varieties are variegated and others have two solid colors
on a single squash. There are countless varieties, too numerous to outline.
However, squash may be divided into two distinct groups: those that have
hard shells and those that have soft shells. The hard-shelled varieties
are known as winter squash and are quite hardy, some have a shelf life that
exceeds six months, and they usually have orange-colored flesh. The soft-shelled
varieties are known as summer squash, are quite perishable, and have white
flesh.
Back when we used blocks of ice as refrigeration, summer squash was available
only in the late spring and summer months. They disappeared from the marketplace
at first frost. Today, thanks to modern refrigeration and speedy transport,
summer squash is in the market twelve months of the year. In Grandma's day
winter squash was available in the fall and winter months and, depending
on the variety, well into spring. Today winter squash is also in the market
year-round. Summer varieties require refrigeration, but it is preferable
not to refrigerate winter varieties if temperatures are below 70F.
In the past ten years, as more unusual fruits and vegetables have increased
in popularity, there has been an influx of less familiar-looking hard shelled
and semi-hard shelled varieties of squash in the marketplace. Despite the
fact that they are quite costly, they seem to sell fairly well. Most of
these unusual squash are grown in California.
Remember to select small, very firm squash for top quality and flavor. If
the squash is soft or oversized, pass it by. Store it in the refrigerator.