Crystal Valley’s baby squashes are grown in Guatemala and available year-round. Their delicate flavor and texture make them extremely versatile and a favorite for gourmet dishes and appetizers.
Patty pan squash is a variety of summer squash, famous for its saucer-like shape, green skin, and scalloped edges. It’s most tender when relatively immature and it has an even texture throughout and a mild, delicate flavor, that allows for a variety of options when preparing it.
Baby sunburst squash is also variety of summer squash, and the yellow version of the patty pan squash. Its bright color makes it a favorite in the summer months for skewers, alongside grilled meats or steamed.
Baby green zucchini is simply zucchini picked at an immature stage of growth. It is petit, and its flesh is crisp and creamy with a small, underdeveloped seed cavity due to its youth. It can be eaten raw for a crudité platter, sliced and used as a substitute for pastas, or sliced and fried.
Look for squash that is bright and glossy and heavy for its size. Avoid squash that is shriveled or discolored.
Refrigerate and do not wash until ready to eat or cook.
You can eat baby squash grilled, roasted, steamed, baked or raw. Even the skin is edible like other summer squashes.
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