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Harvest Zucchini and Squash
Farm Recipe:
Grilled Zucchini and Squash
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Ingredients:
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Freshly harvested zucchini and squash, sliced lengthwise
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Olive oil
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Salt and pepper to taste
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Optional: minced garlic, lemon juice, herbs (like basil or thyme)
Instructions:
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Preheat a grill or grill pan over medium-high heat.
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Brush zucchini and squash slices with olive oil on both sides.
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Season with salt, pepper, and any optional seasonings.
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Grill slices for about 3-4 minutes per side, or until tender and grill marks appear.
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Remove from grill and serve hot as a side dish or with grilled meats.
When is it "pick-perfect"?
Harvest zucchini and squash when they are young and tender, usually 6-8 inches in length for zucchini and slightly larger for squash.
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How to Harvest:
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Grasp the zucchini or squash near the base where it meets the stem.
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Gently twist and pull upwards to detach it from the plant.
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Alternatively, use your fingernail to cut through the stem.
Storage:
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Store unwashed zucchini and squash in a plastic bag or container in the refrigerator for up to one week.
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Wash them just before using.