Baby Yellow Crookneck Squash
Inventory, 10 lbs : 0
Yellow crookneck squash is named for its unique crooked soda bottle shape and its cornflower yellow coloring. The skin of baby Yellow crookneck squash is delicate and originally was completely smooth but as a result of unintentional crossbreeding with neighboring varieties can today also be textured with faint ridges and warts. Its flesh is pale yellow, with layers of small, soft edible seeds. Its texture is slightly denser than that of straight necked yellow squash. It is ideally picked at an average length of four to six inches, at which its flavoring is mellow and nutty with just a zest of pepper. Baby Yellow crookneck squash can be left on the vine to mature to a fully grown yellow crookneck squash. They can also be left on the vine past full maturity to harden and become an ornamental gourd or to harvest the squash seeds for future planting.
Baby Yellow crookneck squash is available year-round with a peak season in the summer months.
Baby Yellow crookneck squash is botanically a member of Cucurbita pepo and is a summer variety of squash. Unlike many squash varieties which grow on a vine baby Yellow crookneck squash is a bush type squash whose fruit can be picked at various stages of maturity with baby Yellow crookneck being the most preferred stage of growth for culinary use.
Compared to winter squash types summer squashes are not as rich in vitamins and minerals as a result of their immature state. Baby Yellow crookneck squash does contain some of vitamins C and K, potassium, manganese and folate. They also are known for their high water content and are a good source of dietary fiber.
Baby Yellow crookneck squash is tender enough to be utilized raw in fresh applications but can also be used in cooked preparations. It can be thinly sliced into medallions or ribbons and added raw to salads or tossed with sauce for a healthy alternative to pasta. Sliced thin it can be layered with other vegetables into ratatouille, enchiladas or lasagna. Baby Yellow crookneck squash can be sliced into thick rounds and grilled, sautéed, steamed, roasted or braised. It can also be halved, hollowed, stuffed and baked. Baby Yellow crookneck squash pairs well with other spring and summer produce such as tomatoes, eggplant, onion and garlic, with fresh herbs such as oregano, basil and thyme, with fruity olive oil, roasted poultry, and robust cheeses such as goat, parmesan and gorgonzola. In its immature stage baby Yellow crookneck squash is delicate with a short shelf life and should be used soon after harvest. To store keep wrapped in plastic and refrigerated using within three to four days.
The term squash comes from the Native American term “askutasquash” which translates to mean, something that is eaten in its green or unripe state.
Summer crookneck types are believed to be one of the oldest varieties of summer squash. In Jefferson’s Garden Book a correspondence dating back to 1807 between Thomas Jefferson and Philadelphia Quaker Timothy Matlack states that baby Yellow crookneck squash is native to New Jersey and was grown there by the Cooper family of Camden who had cultivated it for generations. Baby Yellow crookneck squash is considered easy to grow, thriving in full sun, warm weather and fertile, well-drained soil. Squashes vary from vine to bush types, baby Yellow crookneck is an open bush type which allows for easier harvests of this prolific fruiter.
Recipes that include Baby Yellow Crookneck Squash. One is easiest, three is harder.
|Chocolate and Zucchini||Yellow Zucchini Tarte Fine on a Yogurt-Based Crust|
|Cookography||Pan-Sauteed Tiny Baby Squash|