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Zephyr squash is easily distinguished by its slender crooked shape and its signature two-toned appearance. Its stem end carries a faded yellow color while its blossom end is dipped in a pale lime green. Under stressful growing conditions such as high heat or lack of water the amount of green coloring can vary. Its thin skin is smooth and glossy and may also be lined with faint white striations running the length of the squash. Its fruits can be picked at several stages of maturity though they will be at their most tender and flavorful when four to seven inches in length. Its tender creamy-yellow hued flesh is rich in dry matter and has a sweet and nutty flavor with a slightly grassy finish. In addition to the fruit of the plant, the leaves and the flower blossoms are also edible and offer a subtle summer squash flavor.
Seasons/Availability
Zephyr squash is available in the summer months.
Current Facts
Zephyr squash is a relatively new type of summer squash and botanically a part of Cucurbita pepo. A highly productive hybrid variety the Zephyr is a constricted neck type of squash, similar to that of yellow crookneck squash. It was bread specifically to have superior taste, quality and adaptability. Its fruit can be harvested at varying stages of maturity, with the medium size of five to seven inches being the most recommended for the marketplace. Additionally, like many other petite summer squashes they can be harvested with or without their blossom still attached.
Nutritional Value
Zephyr squash offers an excellent source of dietary fiber as well as alpha-carotene, beta-carotene, folate and copper. Additionally it is a source of carotenoids which are not only responsible for the yellow hue of the Zephyr squash but also act as antioxidants in the human body.
Applications
Similar to other petite summer squash the Zephyr squash is tender enough to be consumed raw or it can be utilized in a number of cooked preparations. Additionally the skin of the Zephyr need not be removed prior to use as it is delicate enough to consume. The skin of the Zephyr is in fact one of its selling points as the dual color showcases beautifully in dishes, particularly when sliced thinly into ribbons lengthwise. Thinly sliced or shredded raw squash can be added to salads, coleslaws, potato pancakes and batter for quick breads. Shaved squash can also be used in carpaccio or as a pasta substitute when paired with sauces. When cooked Zephyr squash can be steamed, baked, roasted, grilled, stir-fried or dipped in batter and deep fried. Pair with other summer vegetables such as eggplant, tomato, corn and shelling beans, with fresh herbs and cheeses, citrus, poultry, seafood, greens and nuts. Most summer squash will keep best if kept dry and refrigerated for up to one week.
Ethnic/Cultural Info
The term “squash” comes from the Native American term “askutasquash” which translates to mean, something that is eaten in its unripe or green state.
Geography/History
The Zephyr squash is a hybrid squash developed in 1999 by Rob Johnson of Johnny Seeds. Its parentage is that of a yellow crookneck squash and another hybrid squash that was a cross between an acorn squash and a delicata squash. Like many summer types Zephyr squash are considered easy to grow, thriving in full sun, warm weather and rich, well-draining soil. Similar to other crooknecks the Zephyr squash grows in an open habit and will be a prolific producer of both fruit and squash blossoms.
JR Organics
Escondido, CA
Zephyr squash stands out due to its unique two-toned coloration and slender, crooked shape. Its tender creamy-yellow flesh boasts a sweet, nutty taste with a subtle grassy finish. At peak flavor, the squash measures four to seven inches in length. Both its leaves and blossoms are an edible treat, offering a mild summer squash flavor that complements its glossy skin marked by faint white striations.
Zephyr squash is a versatile summer vegetable known for its tender skin that’s edible and vibrantly dual-colored, making it a beautiful addition to dishes. It can be enjoyed raw in salads, coleslaws, or shaved as a pasta substitute. In cooked dishes, it's perfect for steaming, baking, roasting, grilling, or stir-frying. Pair it with ingredients like tomatoes, corn, fresh herbs, poultry, and seafood. Store it dry and refrigerated to maintain freshness for up to one week.
Zephyr squash is a hybrid summer squash known for its distinct flavor and versatility. It belongs to the Cucurbita pepo species and is similar in shape to yellow crookneck squash. It offers a great source of dietary fiber, alpha-carotene, beta-carotene, folate, and copper. Its carotenoids, which give the squash its yellow color, also function as antioxidants, benefiting overall health. Harvesting is ideal when the squash is 5 to 7 inches long, with or without its blossom attached.
Her Produce
Zephyr squash was created in 1999 by Rob Johnson of Johnny Seeds. It is a hybrid with parentage from yellow crookneck squash and another hybrid combining acorn and delicata squash. Zephyr squash thrives in full sun, warm temperatures, and rich, well-draining soil. Renowned for its open growth habit, this summer squash variety produces an abundant harvest of both fruits and squash blossoms.
Romeo Coleman
Carpenteria, CA
+18054317324
805cffarms@gmail.com
Squash: The name "squash" originates from the Native American word "askutasquash," which translates to mean something eaten in its unripe or green state. This connection highlights the influence of Native American languages on the naming of common foods enjoyed today.
Coleman Family Farms
+18054317324
805cffarms@gmail.com
Zephyr Squash: This squash stands out with its unique two-tone coloration, featuring a yellow stem end and pale lime green blossom end. It has smooth, glossy skin with faint white striations. Ideal when harvested at 4-7 inches, it offers creamy-yellow flesh with a sweet, nutty flavor and grassy finish. Surprisingly, not only the fruit but also its leaves and blossoms are edible, adding subtle summer squash notes to dishes.
Romeo Coleman
Carpenteria,CA
+18054317324
805cffarms@gmail.com
Zephyr squash is versatile, tender enough to eat raw, and can be used in various cooked dishes without peeling its delicate, dual-colored skin. Its skin adds visual appeal, especially when sliced lengthwise into ribbons. Raw Zephyr squash is great for salads, coleslaws, and quick breads, while cooked options include steaming, baking, grilling, or frying. For storage, keep it dry and refrigerated for up to one week.
Romeo Coleman
Carpenteria,CA
+18054317324
805cffarms@gmail.com
Zephyr squash is a relatively new summer squash variety, botanically classified as Cucurbita pepo. This hybrid was specifically bred for superior taste, quality, and adaptability. It features a constricted neck shape, similar to yellow crookneck squash. Zephyr squash is most recommended for harvest when sized between five to seven inches but can also be harvested younger, with or without its blossom still attached. Its carotenoid content not only gives it its yellow hue but also provides antioxidant benefits.
Golden Heart Family Farms
San Bernardino, CA
goldenfarm2021@gmail.com
Zephyr squash is a hybrid summer squash introduced in 1999 by Rob Johnson of Johnny Seeds. It stems from a yellow crookneck squash crossed with another hybrid squash derived from acorn and delicata squash. These squashes thrive in full sun, warm weather, and rich, well-draining soil. With an open growing habit, Zephyr squash is known for being a prolific producer of both fruit and squash blossoms, making it a rewarding addition to any garden.
Red Fire Farm
7 Carver St, Granby, MA
Squash: The word "squash" originates from the Native American term "askutasquash," which means something that is eaten in its unripe or green state. This reflects how squash was historically consumed before becoming a versatile staple in various culinary traditions worldwide.