With a planting in mid-May and continuing every few weeks until late summer, our zucchini is available from the third week of June until  the first hard freeze of autumn. They are grown in our hightunnels protected from windblown soil that would scar their skin, and protected from the gritty soil by a recylable plastic mulch. This allows us to deliver a beautiful, shiny green or yellow zucchini fresh to markets each day.

Prep and Storage

  • Choose zucchini that is firm to the touch, with few blemishes
  • Smaller is better for cooking in stir-fry or grilling, choose one that is about the size of a flashlight or smaller
  • Larger is better for baking in zucchini bread or muffins
  • Store in the refrigerator for up to a week
  • Do not store in a plastic bag as it traps moisture and can make your zucchini slimy

How to Use

  • Shred larger or slightly soft zucchini to use in muffins, breads, or add to stews and sauces for an added vegetable boost
  • Slice lengthwise, 1/4″ thick, to use on the grill 
  • Slice into 1/4″ thick rounds, sautee briefly until slightly softened or browned, drizzle with olive oil and balsamic for an easy summer side dish


Grilled Zucchini

Marinated Zucchini Salad

Spicy Tortilla Soup

Summertime Herbed Chicken and Pasta Salad

Zucchini Carpaccio

Zucchini Chips

Zucchini Relish