Contributed by Jennifer Peachey

This past week I celebrated my birthday 7800 feet above Golden, BC at the new Kicking Horse ski Resort restaurant. My made-to-order pasta (because there was no vegetarian fare on the menu) was loaded with tiny zucchini and patty pan squash. It was a delicious, visually delightful summer meal in a magnificent setting!

Besides getting a year older, this time of year marks the arrival of the abundant summer squash. Zucchini, the best-known summer squash, is only one of many. Other summer squash include the striaghtneck, crooked neck, cymling, cocozelle, caserta, chayote, marrow and pattypan. Grown in warmer regions, some of these squash are unheard of here.

Most often these thin-skinned squash are picked when they are still young, 2 to 7 days after flowering. Although summer squash can grow to great size in maturity, they tend to be drier and more bitter with harder seeds and thicker skin. Unlike the hard-skinned winter squash which can be stored for up to six months, the summer squashes will keep about a week in the refrigerator. To prepare summer squash, wash it and cut off both ends. It can then be grated, halved, cut into cubes, strips or slices, or used whole. It can be served raw as an appetizer, with a dip, on a salad or sandwich and is good marinated or pickled.

Summer squash is delicious cooked in soups, stews, omelets, quiches and breads. They can be stuffed, baked, braised, fried in batter or bread crumbs or roasted. Dill, basil and mint go very well with cooked zucchini dishes.

Summer squash are high in water and low in calories. They contain a small amount of protein, fibre, potassium, calcium, carotene and vitamins A and B. The vitamin content, however, will be depleted when the squash is cooked, which is too bad for those of us who love zucchini boats. Raw or cooked the summer squash are a versatile, visually appealing addition to any summer menu.

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