Summer Squash

July’s NH Harvest of the Month: Summer squash!

Summer squash (cucurbita pepo) is an all-encompassing category that includes crookneck, zucchini, pattypan, and globe varieties that develop on bushy plants with large lobed leaves held high on sturdy stems. Unlike winter squash that take up to three months to mature fully on the vine, summer squash is harvested at an immature stage, before it has a chance to develop hard seeds and a tough skin. Most varieties grow from seedling to flower in 40–50 days, with squash reaching harvestable size less than two weeks later. The name “summer squash” refers to the short storage life of these squashes, unlike that of winter squashes.

Zucchini Thoran (Indian Stir-Fry) is a south Indian stir-fry made with summer squash, coconut, curry leaves, and spices.

In Guatemala, Calabasitos Rellenos, is a stuffed summer squash dish made with onion, eggs and cheese.

In Burma, shrimp and squash curry is made from diced summer squash, shrimp, onion, garlic, cayenne and cilantro. It is served over rice.

This webpage includes a variety of educational materials, activities, recipes, and more about summer squash for use at home, in youth or family programming, in the classroom, and in the cafeteria. For more New Hampshire Harvest of the Month resources for July, click here.

Lesson Plan for Summer Squash

Developed in partnership with UNH Extension, NH Farm to School, and the UNH Education department, the Harvest Lessons lesson plan and curricular activities can be used by education professionals to incorporate summer squash into dynamic, long-lasting learning in the classroom and other education-based settings.

Lesson Plan Supplements
Click to download the lesson plan supplements to support learning through the activities in the lesson plan.
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