Zucchini Photo: Zucchini, David MacTavish, Hutchinson Farm, Burlington, ON, July 16, 2012

Grown at Hutchinson Farm since the 1990's. Available late June - late September, 2015.

Cucurbita pepo

Zucchini, also known as summer squash, is closely related to the little patty-pan squash (our family calls them spaceship squash)  "jack-o'-lantern" pumpkins and ornamental gourds! In our cuisine we leave the pumpkins to fully mature (but if you picked them young, you could use them just like zucchini). Zucchini have beautiful yellow flowers that can be eaten. Mild in flavour, zucchini can be eaten raw or cooked.

• In season
  Late June to late September.
  
  
• Purchasing tips
  Fresh picked zucchini is very firm and shiny, and it softens and darkens with age. The fresher the better, so don't buy soft ones. We pick our zucchini every day, so you're assured great zucchini at our farm.
  Size matters -the smaller the better! We pick our zucchini 8-10" long. If you come across one of those giant zucchinis, they will be okay in zucchini bread, but we wouldn't recommend them for anything else.
  
  
• Storing at home
  Zucchini will keep just fine on your counter for a few days. Best to use them when they are fresh and firm.
  
  
• Cultivars
  Green: Payload
  Yellow: Golden Delight
  
  
• Preserve
  No. Just use it fresh
  
  
• Classic Recipes
  Grilled on BBQ, zucchini bread, salads, veggie dips...
  
  
• Favourite Recipes
  
  Zucchini Salad
  I think this recipe comes from Jamie Oliver. It's become one of our favourites, the key is to use zucchini that was picked that day.
  
  Use a potato peeler to thinly slice green and/or yellow zucchini lengthwise (remember with zucchini, the smaller the better).
  
  Dressing:
  Equal parts olive oil and freshly squeezed lemon juice, plus a fresh red chile de-seeded and very finely chopped
  
  More recipes to come, please share yours!