Below are the U-Pick farms for summer squash that we know of in this area. Not all areas of any state, nor even every state, have summer squash orchards that are open to the public. If you know of any others, please tell us using the add a farm form!
Remember to always check with the farm's own website or Facebook page before you go - or call or email them if they don't have a website or Facebook page. Conditions at the farms and crops can change literally overnight, so if you want to avoid a wasted trip out there - check with the farm directly before you go! If I cannot reach them, I DON'T GO!
PLEASE report closed farms, broken links and incorrect info using the "Report Corrections" form below.
Summer squash comes in many varieties and sizes. Choosing a summer squash that meets your needs and the taste you will like can be tough
without a guide! This page provides you that information, plus
nutritional analysis and links to our freezing and canning pages!
Summer squash is best when harvested very young and used right away,
The yellow and orange flesh of the summer squash is nutritious and rich in vitamins,
Younger small summer squash are almost always better, with firmer flesh and smaller seeds
For a quality squash, choose one that has a smooth, shiny skin and is free of cracks, wrinkles or soft spots. .
It's best to use a knife and cut through the stem that attaches the squash to the rest of the plant. Some squashes can be snapped off without a knife but you may damage the plant, so a knife is best.
Summer squash do not have a long shelf life and require refrigeration except for a few hours. Even in a fridge, they should be used within a few days as they will begin to become soft and dry out after a few days. Cut pieces of squash should be tightly wrapped and refrigerated. Luckily, cut squash can be frozen for use later. .
Below are the most popular summer squash varieties. Each variety has its own unique flavor and texture, making them versatile ingredients in a variety of dishes
Name | Photo | Description | Best uses |
Zucchini | Versatile and can be used in various dishes such as saute's, stir-fries, grilled, roasted, or baked into bread
or muffins. |
Straight, cylindrical green squash with a smooth skin. | |
Yellow Crookneck | Distinctive curved neck with yellow skin and a bulbous base. |
Ideal for grilling, saute'ing, or as a colorful addition to salads and soups. | |
Costata Romanesco | Ribbed Italian zucchini with dark green stripes. | Perfect for slicing and grilling, or used in pasta dishes and frittatas. | |
Cousa | Middle Eastern variety with light green or pale yellow skin. | Often stuffed and baked, used in stews, or sliced and added to soups. | |
Eight Ball | Small, round zucchini with dark green skin. | Perfect for stuffing, grilling, or slicing into rounds for saute's and stir-fries. | |
Greyzini | Unique hybrid between zucchini and pattypan squash. | Can be used interchangeably with zucchini and pattypan in various recipes. | |
Pattypan | Small, round or scallop-shaped squash with pale green or yellow skin. | Great for stuffing, roasting, steaming, or slicing and using in stir-fries or salads. | |
Sunburst | Small, scallop-shaped squash with yellow skin and scalloped edges. | Great for grilling, saute'ing, or using as an attractive garnish for dishes. | |
Ronde de Nice | Small, round zucchini with pale green skin. | Ideal for stuffing, roasting, or slicing and adding to soups and stews. | |
Yellow Crookneck | Distinctive curved neck with yellow skin and a bulbous base. |
Ideal for grilling, saute'ing, or as a colorful addition to salads and soups. | |
Yellow Straightneck | Similar to yellow crookneck, but with a straight neck and yellow skin. | Excellent for grilling, saute'ing, or slicing into salads and stir-fries. |
Water bath canner with a jar rack
Pressure canners for gas, electric and induction stoves: Presto 23Qt or T-fal 22Qt
Canning scoop (this one is PERFECT)
Get the
most recent version of
the Ball Blue Book
Get the
most recent version of
the Ball Blue Book of Home Canning
Below are the U-Pick farms for summer squash that we know of in this area. Not all areas of any state, nor even every state, have summer squash orchards that are open to the public. If you know of any others, please tell us using the add a farm form!
Remember to always check with the farm's own website or Facebook page before you go - or call or email them if they don't have a website or Facebook page. Conditions at the farms and crops can change literally overnight, so if you want to avoid a wasted trip out there - check with the farm directly before you go! If I cannot reach them, I DON'T GO!
PLEASE report closed farms, broken links and incorrect info using the "Report Corrections" form below.
Summer squash comes in many varieties and sizes. Choosing a summer squash that meets your needs and the taste you will like can be tough
without a guide! This page provides you that information, plus
nutritional analysis and links to our freezing and canning pages!
Summer squash is best when harvested very young and used right away,
The yellow and orange flesh of the summer squash is nutritious and rich in vitamins,
Younger small summer squash are almost always better, with firmer flesh and smaller seeds
For a quality squash, choose one that has a smooth, shiny skin and is free of cracks, wrinkles or soft spots. .
It's best to use a knife and cut through the stem that attaches the squash to the rest of the plant. Some squashes can be snapped off without a knife but you may damage the plant, so a knife is best.
Summer squash do not have a long shelf life and require refrigeration except for a few hours. Even in a fridge, they should be used within a few days as they will begin to become soft and dry out after a few days. Cut pieces of squash should be tightly wrapped and refrigerated. Luckily, cut squash can be frozen for use later. .
Below are the most popular summer squash varieties. Each variety has its own unique flavor and texture, making them versatile ingredients in a variety of dishes
Name | Photo | Description | Best uses |
Zucchini | Versatile and can be used in various dishes such as saute's, stir-fries, grilled, roasted, or baked into bread
or muffins. |
Straight, cylindrical green squash with a smooth skin. | |
Yellow Crookneck | Distinctive curved neck with yellow skin and a bulbous base. |
Ideal for grilling, saute'ing, or as a colorful addition to salads and soups. | |
Costata Romanesco | Ribbed Italian zucchini with dark green stripes. | Perfect for slicing and grilling, or used in pasta dishes and frittatas. | |
Cousa | Middle Eastern variety with light green or pale yellow skin. | Often stuffed and baked, used in stews, or sliced and added to soups. | |
Eight Ball | Small, round zucchini with dark green skin. | Perfect for stuffing, grilling, or slicing into rounds for saute's and stir-fries. | |
Greyzini | Unique hybrid between zucchini and pattypan squash. | Can be used interchangeably with zucchini and pattypan in various recipes. | |
Pattypan | Small, round or scallop-shaped squash with pale green or yellow skin. | Great for stuffing, roasting, steaming, or slicing and using in stir-fries or salads. | |
Sunburst | Small, scallop-shaped squash with yellow skin and scalloped edges. | Great for grilling, saute'ing, or using as an attractive garnish for dishes. | |
Ronde de Nice | Small, round zucchini with pale green skin. | Ideal for stuffing, roasting, or slicing and adding to soups and stews. | |
Yellow Crookneck | Distinctive curved neck with yellow skin and a bulbous base. |
Ideal for grilling, saute'ing, or as a colorful addition to salads and soups. | |
Yellow Straightneck | Similar to yellow crookneck, but with a straight neck and yellow skin. | Excellent for grilling, saute'ing, or slicing into salads and stir-fries. |
Water bath canner with a jar rack
Pressure canners for gas, electric and induction stoves: Presto 23Qt or T-fal 22Qt
Canning scoop (this one is PERFECT)
Get the
most recent version of
the Ball Blue Book
Get the
most recent version of
the Ball Blue Book of Home Canning
Below are the U-Pick farms for summer squash that we know of in this area. Not all areas of any state, nor even every state, have summer squash orchards that are open to the public. If you know of any others, please tell us using the add a farm form!
Remember to always check with the farm's own website or Facebook page before you go - or call or email them if they don't have a website or Facebook page. Conditions at the farms and crops can change literally overnight, so if you want to avoid a wasted trip out there - check with the farm directly before you go! If I cannot reach them, I DON'T GO!
PLEASE report closed farms, broken links and incorrect info using the "Report Corrections" form below.
Summer squash comes in many varieties and sizes. Choosing a summer squash that meets your needs and the taste you will like can be tough
without a guide! This page provides you that information, plus
nutritional analysis and links to our freezing and canning pages!
Summer squash is best when harvested very young and used right away,
The yellow and orange flesh of the summer squash is nutritious and rich in vitamins,
Younger small summer squash are almost always better, with firmer flesh and smaller seeds
For a quality squash, choose one that has a smooth, shiny skin and is free of cracks, wrinkles or soft spots. .
It's best to use a knife and cut through the stem that attaches the squash to the rest of the plant. Some squashes can be snapped off without a knife but you may damage the plant, so a knife is best.
Summer squash do not have a long shelf life and require refrigeration except for a few hours. Even in a fridge, they should be used within a few days as they will begin to become soft and dry out after a few days. Cut pieces of squash should be tightly wrapped and refrigerated. Luckily, cut squash can be frozen for use later. .
Below are the most popular summer squash varieties. Each variety has its own unique flavor and texture, making them versatile ingredients in a variety of dishes
Name | Photo | Description | Best uses |
Zucchini | Versatile and can be used in various dishes such as saute's, stir-fries, grilled, roasted, or baked into bread
or muffins. |
Straight, cylindrical green squash with a smooth skin. | |
Yellow Crookneck | Distinctive curved neck with yellow skin and a bulbous base. |
Ideal for grilling, saute'ing, or as a colorful addition to salads and soups. | |
Costata Romanesco | Ribbed Italian zucchini with dark green stripes. | Perfect for slicing and grilling, or used in pasta dishes and frittatas. | |
Cousa | Middle Eastern variety with light green or pale yellow skin. | Often stuffed and baked, used in stews, or sliced and added to soups. | |
Eight Ball | Small, round zucchini with dark green skin. | Perfect for stuffing, grilling, or slicing into rounds for saute's and stir-fries. | |
Greyzini | Unique hybrid between zucchini and pattypan squash. | Can be used interchangeably with zucchini and pattypan in various recipes. | |
Pattypan | Small, round or scallop-shaped squash with pale green or yellow skin. | Great for stuffing, roasting, steaming, or slicing and using in stir-fries or salads. | |
Sunburst | Small, scallop-shaped squash with yellow skin and scalloped edges. | Great for grilling, saute'ing, or using as an attractive garnish for dishes. | |
Ronde de Nice | Small, round zucchini with pale green skin. | Ideal for stuffing, roasting, or slicing and adding to soups and stews. | |
Yellow Crookneck | Distinctive curved neck with yellow skin and a bulbous base. |
Ideal for grilling, saute'ing, or as a colorful addition to salads and soups. | |
Yellow Straightneck | Similar to yellow crookneck, but with a straight neck and yellow skin. | Excellent for grilling, saute'ing, or slicing into salads and stir-fries. |
Water bath canner with a jar rack
Pressure canners for gas, electric and induction stoves: Presto 23Qt or T-fal 22Qt
Canning scoop (this one is PERFECT)
Get the
most recent version of
the Ball Blue Book
Get the
most recent version of
the Ball Blue Book of Home Canning
Below are the U-Pick farms for summer squash that we know of in this area. Not all areas of any state, nor even every state, have summer squash orchards that are open to the public. If you know of any others, please tell us using the add a farm form!
Remember to always check with the farm's own website or Facebook page before you go - or call or email them if they don't have a website or Facebook page. Conditions at the farms and crops can change literally overnight, so if you want to avoid a wasted trip out there - check with the farm directly before you go! If I cannot reach them, I DON'T GO!
PLEASE report closed farms, broken links and incorrect info using the "Report Corrections" form below.
Summer squash comes in many varieties and sizes. Choosing a summer squash that meets your needs and the taste you will like can be tough
without a guide! This page provides you that information, plus
nutritional analysis and links to our freezing and canning pages!
Summer squash is best when harvested very young and used right away,
The yellow and orange flesh of the summer squash is nutritious and rich in vitamins,
Younger small summer squash are almost always better, with firmer flesh and smaller seeds
For a quality squash, choose one that has a smooth, shiny skin and is free of cracks, wrinkles or soft spots. .
It's best to use a knife and cut through the stem that attaches the squash to the rest of the plant. Some squashes can be snapped off without a knife but you may damage the plant, so a knife is best.
Summer squash do not have a long shelf life and require refrigeration except for a few hours. Even in a fridge, they should be used within a few days as they will begin to become soft and dry out after a few days. Cut pieces of squash should be tightly wrapped and refrigerated. Luckily, cut squash can be frozen for use later. .
Below are the most popular summer squash varieties. Each variety has its own unique flavor and texture, making them versatile ingredients in a variety of dishes
Name | Photo | Description | Best uses |
Zucchini | Versatile and can be used in various dishes such as saute's, stir-fries, grilled, roasted, or baked into bread
or muffins. |
Straight, cylindrical green squash with a smooth skin. | |
Yellow Crookneck | Distinctive curved neck with yellow skin and a bulbous base. |
Ideal for grilling, saute'ing, or as a colorful addition to salads and soups. | |
Costata Romanesco | Ribbed Italian zucchini with dark green stripes. | Perfect for slicing and grilling, or used in pasta dishes and frittatas. | |
Cousa | Middle Eastern variety with light green or pale yellow skin. | Often stuffed and baked, used in stews, or sliced and added to soups. | |
Eight Ball | Small, round zucchini with dark green skin. | Perfect for stuffing, grilling, or slicing into rounds for saute's and stir-fries. | |
Greyzini | Unique hybrid between zucchini and pattypan squash. | Can be used interchangeably with zucchini and pattypan in various recipes. | |
Pattypan | Small, round or scallop-shaped squash with pale green or yellow skin. | Great for stuffing, roasting, steaming, or slicing and using in stir-fries or salads. | |
Sunburst | Small, scallop-shaped squash with yellow skin and scalloped edges. | Great for grilling, saute'ing, or using as an attractive garnish for dishes. | |
Ronde de Nice | Small, round zucchini with pale green skin. | Ideal for stuffing, roasting, or slicing and adding to soups and stews. | |
Yellow Crookneck | Distinctive curved neck with yellow skin and a bulbous base. |
Ideal for grilling, saute'ing, or as a colorful addition to salads and soups. | |
Yellow Straightneck | Similar to yellow crookneck, but with a straight neck and yellow skin. | Excellent for grilling, saute'ing, or slicing into salads and stir-fries. |
Water bath canner with a jar rack
Pressure canners for gas, electric and induction stoves: Presto 23Qt or T-fal 22Qt
Canning scoop (this one is PERFECT)
Get the
most recent version of
the Ball Blue Book
Get the
most recent version of
the Ball Blue Book of Home Canning
Summer squash comes in many varieties and sizes. Choosing a summer squash that meets your needs and the taste you will like can be tough
without a guide! This page provides you that information, plus
nutritional analysis and links to our freezing and canning pages!
Summer squash is best when harvested very young and used right away,
The yellow and orange flesh of the summer squash is nutritious and rich in vitamins,
Younger small summer squash are almost always better, with firmer flesh and smaller seeds
For a quality squash, choose one that has a smooth, shiny skin and is free of cracks, wrinkles or soft spots. .
It's best to use a knife and cut through the stem that attaches the squash to the rest of the plant. Some squashes can be snapped off without a knife but you may damage the plant, so a knife is best.
Summer squash do not have a long shelf life and require refrigeration except for a few hours. Even in a fridge, they should be used within a few days as they will begin to become soft and dry out after a few days. Cut pieces of squash should be tightly wrapped and refrigerated. Luckily, cut squash can be frozen for use later. .
Below are the most popular summer squash varieties. Each variety has its own unique flavor and texture, making them versatile ingredients in a variety of dishes
Name | Photo | Description | Best uses |
Zucchini | Versatile and can be used in various dishes such as saute's, stir-fries, grilled, roasted, or baked into bread
or muffins. |
Straight, cylindrical green squash with a smooth skin. | |
Yellow Crookneck | Distinctive curved neck with yellow skin and a bulbous base. |
Ideal for grilling, saute'ing, or as a colorful addition to salads and soups. | |
Costata Romanesco | Ribbed Italian zucchini with dark green stripes. | Perfect for slicing and grilling, or used in pasta dishes and frittatas. | |
Cousa | Middle Eastern variety with light green or pale yellow skin. | Often stuffed and baked, used in stews, or sliced and added to soups. | |
Eight Ball | Small, round zucchini with dark green skin. | Perfect for stuffing, grilling, or slicing into rounds for saute's and stir-fries. | |
Greyzini | Unique hybrid between zucchini and pattypan squash. | Can be used interchangeably with zucchini and pattypan in various recipes. | |
Pattypan | Small, round or scallop-shaped squash with pale green or yellow skin. | Great for stuffing, roasting, steaming, or slicing and using in stir-fries or salads. | |
Sunburst | Small, scallop-shaped squash with yellow skin and scalloped edges. | Great for grilling, saute'ing, or using as an attractive garnish for dishes. | |
Ronde de Nice | Small, round zucchini with pale green skin. | Ideal for stuffing, roasting, or slicing and adding to soups and stews. | |
Yellow Crookneck | Distinctive curved neck with yellow skin and a bulbous base. |
Ideal for grilling, saute'ing, or as a colorful addition to salads and soups. | |
Yellow Straightneck | Similar to yellow crookneck, but with a straight neck and yellow skin. | Excellent for grilling, saute'ing, or slicing into salads and stir-fries. |
Water bath canner with a jar rack
Pressure canners for gas, electric and induction stoves: Presto 23Qt or T-fal 22Qt
Canning scoop (this one is PERFECT)
Get the
most recent version of
the Ball Blue Book
Get the
most recent version of
the Ball Blue Book of Home Canning
This page was updated on
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