Winter squashes, whose hard shells protect their richly nutritious sweet flesh for months after harvest, are not as prolific as summer squash. Each plant will yield 4-6 tasty, colorful winter squash to harvest this autumn and enjoy in the cold months ahead. Their rambling vines are best planted at the edges of the garden where they can sprawl. Try several varieties so you can experience their different tastes and textures. Renee s Garden offers a packet with 3 different kinds in a medly of colors.
Summer squash is good saut ed, braised, steamed or baked.
I also like to steam summer squash briefly, then spoon out the flesh, leaving the outer shells intact. Chop and mix the flesh with buttered breadcrumbs. Top generously with grated cheese and bake until they are heated through and the cheese is melted. This is a great main dish served with baked tomato halves and a green salad. Bountiful Beans Start planting both bush and pole beans now that the soil and air are warmed up.