The ever popular and over abundant zucchini appears in Carter's Market in mid-June and lasts often until mid- to late September. Some of our zucchini are HUGE and prized by customers for hot dish (hollowed out, stuffed with your choice of ingredients, and baked until tender). Zucchini can be added to just about anything, as we found out when we were kids -- pizza toppings, chocolate cake, zucchini bread, and more...when you've got a good crop, you become quite creative!
Zucchini squash is the favored jewel of the summer squashes. Its flavor is light and sweet with flesh as delicate as a flower and texture that makes it almost melt in the mouth.
Summer squashes, as well a winter squashes, are native to the Americas and belong to the family of curcurbita. Archaeologists have traced their origins to Mexico, dating back from 7,000 to 5,500 BC, when they were an integral part of the ancient diet of maize, beans, and squashes.
The colonists of New England adopted the name squash, a word derived from several Native American words for the vegetable which meant "something eaten raw." George Washington and Thomas Jefferson were squash enthusiasts who even enjoyed growing them.
Zucchini squashes are very low in calories. There are only 13 calories in a half-cup of raw zucchini.
Nutritionally, zucchinis are rich in valuable antioxidants. Plus contain beta-carotene, vitamin C, folic acid and calcium.
Zucchini squash is also a good source of fiber (4 grams per cup). An adult should get about 30 grams of fiber per day in their diet. One cup of zucchini has nearly as much potassium as a banana. Plus it contains the valuable mineral nutrient phosphorus.
Zucchini (courgette in French) are a variety of vegetable marrow, a summer squash. They are tender and tasty when young, but most varieties are tasteless when large and overgrown. When buying zucchini, look for that is firm and heavy for its size. Do not wash until ready to use.
Another prized delicacy are zucchini flowers -- often served as an edible garnish or quickly deep fried for a tasty dish.
Summer squashes, as well a winter squashes, are native to the Americas and belong to the family of curcurbita. Archaeologists have traced their origins to Mexico, dating back from 7,000 to 5,500 BC, when they were an integral part of the ancient diet of maize, beans, and squashes.
The colonists of New England adopted the name squash, a word derived from several Native American words for the vegetable which meant "something eaten raw." George Washington and Thomas Jefferson were squash enthusiasts who even enjoyed growing them.
Zucchini squashes are very low in calories. There are only 13 calories in a half-cup of raw zucchini.
Nutritionally, zucchinis are rich in valuable antioxidants. Plus contain beta-carotene, vitamin C, folic acid and calcium.
Zucchini squash is also a good source of fiber (4 grams per cup). An adult should get about 30 grams of fiber per day in their diet. One cup of zucchini has nearly as much potassium as a banana. Plus it contains the valuable mineral nutrient phosphorus.
Zucchini (courgette in French) are a variety of vegetable marrow, a summer squash. They are tender and tasty when young, but most varieties are tasteless when large and overgrown. When buying zucchini, look for that is firm and heavy for its size. Do not wash until ready to use.
Another prized delicacy are zucchini flowers -- often served as an edible garnish or quickly deep fried for a tasty dish.