Crookneck squash is produced in larger quantities than most other types, followed by zucchini. For scalloped squash select those with light green skins rather than white, as the white skins are more mature and often tougher. Purchase summer squash in small quantities as needed for immediate use. If storage is necessary refrigerate at a temperature of about 45 degrees F. in the vegetable compartment of the refrigerator, unwashed in a plastic bag for up to 5 days. Straightnecks tend to keep better than crooknecks.
Summer squash lends itself to a variety of preparation methods, both raw and cooked.
Thin slices of fresh summer squash add color to mixed green salads. It may also be grated for quick breads, boiled, steamed, grilled, saut ed, baked or pickled. Summer squash makes a delightful addition to soups, chowders or with other summer produce and pasta. My father was a Florida gardener and an occasional specialty cook. When yellow squash were ready this recipe was often his contribution to our family meals.