By: Joanna McDonald | July 26 2010

The thing about squash is that they're sneaky. One day, a flower, the next, a foot-and-a-half-long monstrosity you need a wheelbarrow to cart back to the kitchen. Hardy as weeds, all most varieties of squash need is regular watering and as much sun as the well-done senior citizens found lining beaches and shuffleboard courts in the Sun Belt. As your squash plants hit their stride and start popping out fruit the length of your arm daily, it's wise to be armed with a few standby recipes if you don't want to lose the battle.

Photo: Joanna McDonald

Magda Cousa

Squash come in a lot of different varieties, and so far, the Magda Cousa (above) and Gold Rush have been most productive in this writer's garden. For the "mighty Magda Cousa," to quote Katie Kadue, a mighty zucchini bread recipe is in order. This winning recipe swallowed a squash the size of a football (maybe a child's football, but it was giant).

Two batches (four loaves) didn't even last a week; the neighbors give it two thumbs up. To make it in a bundt cake pan, leave it in about 15 minutes longer.

Gold Rush

Yellow squash is a longtime favorite, known in my family by the relatively broad term "summer squash." We've been eating the Gold Rush, according to Mom's simple prep method, as fast as they come off the vine. The light, creamy-smooth flavor is accentuated by the rest of the ingredients, which follows the cardinal rule of eating good produce, in my book: Food this fresh really doesn't need much messing with.

Photo: Joanna McDonald

Simple "Summer Squash" Recipe