Chayote: Originated in Mexico and central America.
Crookneck: This is one of the oldest variety of summer squash. It has creamy-white flesh that is vesatile for steaming, frying, and grilling.
Gold zucchini: Beautiful golden skin with white flesh. This thin skin squash is very delicate and tends to dehydrate very quickly.
Light Gray (White Zuchini)
Pattypan (Green Summer Squash):
Ronde de Nice: An old French heirloom. The flesh is custardy and rich. Because of its delicate skin, it is rarely sold commercially in stores.
Scallopini (Green, Creamy)
Straightneck: This slender, club shaped squash was introduced in the 1930's. The skin starts out creamy-yellow, and turns golden when ripe.
Sunburst (Yellow Summer Squash): Good buttery flavor. Best when 2-3 inches in diameter.
Zucchini (Italian): One of the most popular squashes. Firm, crisp flesh with excellent flavor.
Turnips have a sharps, spicy flavor that can be enjoyed raw, as well be cooked a variety of ways.
Watercress could be used like any lettuce. It's pungent, spicy flavor makes it also good in soup or steamed with fish and poultry.
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