Yellow Bar Squash
A beautiful bright yellow squash, straight with firm skin and flesh. Retains its color when cooked; the flavor is fresh and buttery.
Fewer internal seeds results in a sturdy squash perfect for sauté or grilling but you can also slice and layer with other summer vegetables and bake into a gratin, saute quickly with garlic and fresh herbs for a simple preparation, pickle or serve raw in green salads, serve fresh, very thinly sliced, topped with fresh cheese and herbs and add sliced squash to pizza and flatbread.
Summer squashes vary in size, shape and color and have several characteristics in common: tender flesh and skin, making them easy to use for cooking purposes; mild, nutty or buttery flavor; high moisture content; a lack of mature seeds; and extreme perishability. The skin of a summer squash should be tender enough to be pierced easily with a fingernail-because the skins of summer squashes are so tender, a few surface scratches are almost unavoidable. Summer squash should be bright with color and heavy for their size; avoid the larger sizes, as they tend to be both watery and seedy. Due to the nature of today's market, the more common varieties of summer squash, zucchini and yellow crookneck, are available year round.
- Bell peppers
- Cheese, Fromage blanc, goat, mozzarella, Parmesan
- Chile peppers
- Mustard seed
- Olive oil