Happy Farm Fact Friday, everyone! Urban Roots is always growing, but you might be wondering what we’ve been growing for the summer. This season, we’ve been cultivating all sorts of delicious fruits and veggies, and for this Farm fact Friday, we’re going to be talking about the gourd-eous squash we’re growing: specifically, yellow and butternut squash. (Did you know the word “squash” comes from the Narragansett Native American word askutasquash, which translates to “eaten raw or uncooked”? You can learn more about it here.)
Yellow squash and zucchini, characterized by their especially delicate skin and high water content, are summer squash. They are great antioxidants, as well as sources of vitamin B6 which boosts your immune system, improves mood regulation, and reduces risks of heart disease (you can read more about it here). Meanwhile, butternut squash is hardier like other winter squash, such as pumpkin and spaghetti squash with thick protective skin and are built to last for a while in the winter (and are surprisingly sweet). Compared to yellow squash, it’s also a greater source of folic acid and vitamin K (vitamin K being good for bone health and blood clotting).
With all this heat this summer, we want to share one of our favorite summer squash recipes! Check it out here to try a delicious Beef & Squash Quesadillas recipe by Executive Chef Fermín Nuñez of Suerte, a delicious, nutritious, and quick meal that won’t heat the kitchen up too much (of course, the recipe can easily be adapted to what you have lying around). You can also follow our Let’s Get Cooking With Urban Roots video showing the process here.
You can learn more about squash, especially butternut squash, here.
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