This time of year every CSA share in the country will probably have some zucchini or summer squash included in their share, ours does!  You’ll want to store it properly to keep it fresh until you are ready to use it, here’s how.

Keep the squash whole, dry and unwashed in a plastic bag and put them in the crisper drawer in the refrigerator. They’ll keep there for at least 1 to 2 weeks, though you’ll probably see the skin start to shrivel a little.

These zucchini were kept that way and are 2 weeks old.

They are just a little wrinkly, but totally fine to use raw or cooked.

Some people like to blanch and store zucchini in the freezer. I’ll be honest and say that hasn’t worked for me. It’s a mushy mess when I have tried freezing them. If that has worked for you leave a comment and tell me how you did it and I might try it again. Until then I’ll eat summer squash and zucchini in the summer and winter squash in the winter. Check out some of these recipes for ideas on using your zucchini.

Have a great week.

Mo