This week we’re delighted to see the appearance on our shelves of the first few summer squash of the season from Pam Bowers of Strawberry Fields. Hardened Unicorn veg team members will be looking forward with excitement (or trepidation?) to our mammoth autumn squash tasting, while newer and perhaps some might say foolhardy additions to the team, swagger about boasting of their ravenous appetite. We shall see.
Summer varieties don’t often make it to the tasting, but they shouldn’t be overlooked, and we’d especially like to hear what you think. This week yellow and cream custard squash stand out on the top shelf of our display with their scalloped edges and flying saucer like appearance. Especially good when smaller in size, with tender edible skins, and a courgette like flavour with a hint of extra sweetness they are perfect sliced and roasted.
Accompanying them this week are the bulbous and swan-like crookneck and a new variety of spaghetti squash reminiscent of a marrow, or a sort of oblong charentais melon. As a summer squash spaghettis can fare poorly when stored after harvesting, and we’re hoping that this new variety Strawberry Fields are trialling will extend the season. As ever they can be used in a variety of ways, substitute them for noodles in a pad thai, top them with your favourite bolognese sauce, or toss them with some toasted almonds, basil, lemon and olive oil for a quick salad.
