Summer Squash’s short window closes soon

Winter squash is hardy, needing to be scrubbed, peeled and subdued on the grill after months of storage. Summer squash is more delicate. The skin is soft and edible, and it needs to be used within two to three days after you buy it at market. It’s squash, just with half the work. 

Zucchini, yellow crookneck squash (similar in taste to winter squash) and pattypan squash are all readily available right now. Each is capable of starring on your dinner plate or making a fine side dish.