‘Zephyr’ is a straightneck summer time squash. ‘Zephyr’ has a yellow stem end and is pale green at the blossom end. Faint white stripes run the length of this squash.
Zephyr is a hybrid of a yellow crookneck with a squash that can be a pass between the Delicata and yellow Acorn squashes. It has a fairly bowed neck about 5 to 8 inches (13-20 cm) long. You are able to harvest ‘Zephyr’ at about 4 to 6 inches. ‘Zephyr’ is a corporation, sweet-nutty flavored squash perfect for quick cooking
Increase. ‘Zephyr’ is a warm-season hybrid, has an open form or dependancy, and is able for harvest about 54 frost-free days after sowing.
Select. Select ‘Zephyr’ squashes which might be however cushy. Summer season squashes that reach maturity may also be drier with thicker skins. Select corporate, undamaged squashes with glossy skins free of cracks and blemishes. Select smaller to medium-sized specimens. Overly huge squashes tend to be fibrous and bitter, and truly small squashes can lack style.
Get in a position. Faster than eating or cooking, wash and bring to a close every ends of the squash. Aside from the out of doors is bitter, you do not need to peel cushy squash.
Squash can be used complete, grated, halved, or cut back into cubes, strips or slices. Trim the ends and cut back into chunks or slice quicker than cooking.
You are able to “drain” squash with high water content material subject matter by means of slicing it into slices and arranging it in a shallow dish. Then sprinkle the slices uniformly with coarse salt and let drain for 20 to 30 minutes. Use a strainer and rinse the slices under cold working water, pat them dry, and proceed along side your recipe.
Get ready dinner. Use raw cushy squash as an addition to crudités trays and salads.
- Simmer until the flesh may also be pierced merely with blade of knife. Entire or unpeeled squash should simmer for 10 to 20 minutes; pieces will get ready dinner in 5 to 10 minutes.
- Boil pieces cut back into ½ to ¾ inch cubes; use little water; get ready dinner 10 to 15 minutes or until cushy. Boiling may make squash taste watery and detract from its style.
- Boil complete, unpeeled squash coated with water for more or less 1 hour. First poke holes inside the squash with a fork.
- Steam halves, slices, or pieces on a steam rack in a large saucepan until cushy, about 15 to 40 minutes.
- Sauté or stir-fry cut back pieces coated with batter until the pieces are cushy.
- Pan-fry or deep fat-fry cubes or slices coasted in a wet batter, dipped batter, or seasoned dry coating until the crust is golden brown.
Serve. Serve with cushy squash by myself or topped with easy or flavored butter or margarine or with white sauce.
Store. ‘Zephyr’ situated in a perforated plastic bag inside the refrigerator will keep for more or less 1 week. Maintain summer time squash with care on account of it is merely damaged.
Summer season squash may also be frozen then again the flesh may also be softer when served. Cut back the squash into slices and blanch for 2 minutes quicker than freezing. Frozen squash will keep for 3 to 4 months.
