Peruse this page to learn about our produce, how to prepare it, and other matters related to food, nutrition, agriculture, and the environment...
Summer squash, these veggies are actually gourds that belong to the same family as cucumbers and melons. Most varieties have a creamy white flesh on the inside protected by an outside rind or soft shell. Selection: Look for squash that is firm and tender. Tender squash has glossy skin (rather than dull) and is neither hard nor tough. Summer squash is ~95% water, making it low in calories, sodium and fat. When eaten with the skin it’s a good source of vitamin C, with ~35% of the daily value. This veggie can be eaten raw or cooked, including the flesh, skin and seeds.
Summer squash (zucchini--green or golden, cousa, patty pan or the traditional yellow) works well as side, in a salad or even stuffed. Sauteed, grilled, roasted or steamed...it's sure to add color and flavor to your meal. Try our suggestion of the Summer Squash Salad....quick and easy! Ingredients: 1 cup arugula, 1 zucchini (grated), 1 yellow squash (grated), 2 tablespoons of olive oil, 2 tablespoons of lemon juice, salt and pepper to taste and 1/4 cup grated Parmesan cheese. Add all ingredients, mix in cheese just before serving. Eat and enjoy!
Food for Thought
At Nourse Farm we want folks to have a healthy relationship with food so we offer these resources where agriculture, nutrition, food preparation and people come together. Since we all eat food, let's become more connected with our food system together. Visit us on the farm or check out these recommended readings because food matters when we are able to make smart choices for healthy bodies and a healthy planet. The new edition of the Nourse Farm cookbook is READY. Download it here.