Gold Bar Squash
Inventory, 22 lbs : 0
Gold Bar squash is a long, slim summer squash aptly named for its bright, golden yellow skin. Its exterior is shiny and smooth, oftentimes with subtle pale yellow striping running the length of the squash. The ends of the squash are capped with bright green at both its blossom end and stem. Its interior flesh is creamy white with a firm yet succulent texture and moist seed cavity. Its thin skin is tender and need not be removed prior to consumption particularly since most of the squash's nutrients are located in it. Its flavor is nutty, grassy and subtly sweet both when raw and when cooked.
Gold Bar squash is available year-round with a peak season in the summer months.
Gold Bar squash is botanically a part of Cucurbita pepo and a member of the Cucurbitaceae family. This straight neck, yellow summer squash is also sometimes referred to as Goldbar squash or simply as a yellow zucchini. These yellow zucchini types are relatively new to the commercial marketplace and when originally released in 1973 the variety was given a PVP or Plant Variety Protection. This PVP acted as a protective patent for some time but has since expired, allowing new varieties of yellow zucchini such as the Gold Bar to be developed.
Gold Bar squash contains vitamin C, some B vitamins, and is a good source of fiber. Yellow type squashes such as the Gold Bar have a higher carotenoid content than that of green varieties. Carotenoids are not only responsible for the vibrant yellow hue of the squash but also in the human body can be converted to vitamin A and have been shown to have antioxidant health properties.
Gold Bar squash may be used interchangeably in recipes that call for yellow summer squash or classic zucchini. It can be used raw or cooked and in both sweet and savory preparations. Gold Bar squash can be sautéed, grilled, fried, steamed or hollowed out, stuffed and baked. Slice and layer with other summer vegetables and bake into a gratin, lasagna or ratatouille. Pickle or serve raw in green salads or shredded in coleslaw. Grate and add to quick breads, fritters, and muffins. Slice thin lengthwise and use in lieu of noodles in pasta preparations. Use sliced Gold Bar squash as a topping for pizza and flatbread. Sautee chopped Gold Bar squash and add to pasta or rice. Its fresh summer flavor pairs well with eggplant, tomato, garlic, corn, fresh herbs such as oregano, thyme and basil, roasted meats, toasted pine nuts, and cheeses such as feta, chevre and ricotta. Gold Bar squash bruises easily and ideally should be used immediately but will keep for up to a week in cold, dry storage.
Most zucchini squash varieties first saw development in Italy, golden varieties such as the Gold Bar squash however were first developed in the United States and owe their parentage to plant breeder Dr.Oved Shifriss.
Golden zucchini types such as Gold Bar squash were first released to the commercial marketplace in the 1970’s. The first golden yellow colored zucchini was created by plant breeder Dr. Oved Shifriss as part of a series of experimentations in development of hybrid yellow and yellow/green fruits. In the 1940’s Dr.Shifriss discovered the bi-colored gene “B” which replaces the normal chlorophyll development in fruits with carotenoid development resulting in a vivid yellow hued fruit. The first yellow zucchini type was created by isolating the B gene and developing a nearly completely yellow, pure breeding line in the precocious pear gourd and crossing that with a fordhook zucchini. The result, precocious fordhook zucchini, a variety that would later go on to development of many other golden yellow zucchini types such as the Gold Bar. The hybrid Gold Bar squash grows on a compact, upright plant and like many summer squash types will be a prolific fruiter provided it is grown in a warm and dry climate.
Recipes that include Gold Bar Squash. One is easiest, three is harder.