It definitely depends upon your perspective. For us we’re at the beginning of the summer squash season, and so far so good. I’ve been very diligent in checking and picking the young fruits every day. Yesterday morning I looked to see what we’d have for dinner & decided to pick the zucchini just before cooking. I’m positive that the earmarked one was twice the size from morning ‘til night. Well…at least 50% bigger!
They will get ahead of me, they always do. But I will be drying the slices to use in winter lasagna and whatever else sounds good. In the meantime they are a must have in ratatouilles, veggie kabobs, soups, potato-zuke hashbrowns, and pancakes, to name a few.
On the other hand yellow crookneck squash seem to be more amenable to freezing and being somewhat more palatable when thawed. Maybe the lower moisture content has something to do with it or the softer, less acid flavor. This squash is easily blanched and frozen in bags to make cold weather cream soups. Just cook with a little onion and broth & whiz in the blender. Makes a meal in a hurry!