FoodFood InformationVegetables
The squash is an edible gourd and is of the same genus as melons andcucumbers. The varieties of squash come in a wide assortment of sizes (rangingfrom a few ounces to over one hundred pounds), shapes, and colors (white,yellow, orange, green, brown, gray, and light blue). These colors are usuallysolid, but some varieties are variegated and others have two solid colorson a single squash. There are countless varieties, too numerous to outline.However, squash may be divided into two distinct groups: those that havehard shells and those that have soft shells. The hard-shelled varietiesare known as winter squash and are quite hardy, some have a shelf life thatexceeds six months, and they usually have orange-colored flesh. The soft-shelledvarieties are known as summer squash, are quite perishable, and have whiteflesh.
Back when we used blocks of ice as refrigeration, summer squash was availableonly in the late spring and summer months. They disappeared from the marketplaceat first frost. Today, thanks to modern refrigeration and speedy transport,summer squash is in the market twelve months of the year. In Grandma's daywinter squash was available in the fall and winter months and, dependingon the variety, well into spring. Today winter squash is also in the marketyear-round. Summer varieties require refrigeration, but it is preferablenot to refrigerate winter varieties if temperatures are below 70F.
In the past ten years, as more unusual fruits and vegetables have increasedin popularity, there has been an influx of less familiar-looking hard shelledand semi-hard shelled varieties of squash in the marketplace. Despite thefact that they are quite costly, they seem to sell fairly well. Most ofthese unusual squash are grown in California.
Remember to select small, very firm squash for top quality and flavor. Ifthe squash is soft or oversized, pass it by. Store it in the refrigerator.