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By HELEN SMITH
Kztcmton Home EeonomM
If you’re like most gardeners, you’ve got an abundance of summer squash - yellow crookneck, zucchini, and pattypan squash - in your garden now.
These mild-flavored summer squashes lend themselves to a variety of preparation methods from casseroles to breads to entrees.
Summer squash is not only delicious, but nutritious and inexpensive as well. It’s high in vitamin A content, especially the yellow and green varieties, and there’s little waste; the skins, flesh and seeds are all edible. If you are buying squash at a local roadside stand or supermarket, let tenderness be your guide. Avoid oversized summer squash and those with a hard rind. And when cooking, remember that summer squash has a high water content. Use little cooking liquid to help retain the most nuNutritional
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