Don’t forget that summer squash includes yellow squash and green zuchinni.  These plants usually have large leaves and are in a bush form. Once the female flower is pollinated you need to keep checking because the zucchini should be ready in about 5 days. Take a look at a prior post on how to sow and grow summer squash.
When I harvest, I use a pair of sharp scissors instead of a knife or instead of twisting the stem because you don’t want to damage the plant. Some summer squash plants can be prickly so be careful!
Don’t let zucchini and other summer squash get too wide or too long as it should be harvested frequently so you get more!
As for storing, I don’t rinse it until I am ready to eat it and I keep them on the counter as long as the kitchen is cool – meaning the air conditioner is still on. Once the air goes off, I will put them in the crisper drawer. They will last up to a week but keep an eye on them. I typically harvest one to three summer squash a week.
We use summer squash raw in salads, grilled, stuffed and roasted and baked in zucchini bread – recipes will follow! The point is that zucchini and yellow squash don’t last long in our home!
