Featured Crop
California Grown Zucchini
A tender, mild squash that thrives in warm weather, zucchini is delicious grilled, sautéed, or baked into bread.
Cooking classes
Grilled Zucchini Pesto Panini
Prep Time: 5 minutes
Cook Time: 15 minutes
Stuffed Zucchini Boats Over Polenta
Prep Time: 10 minutes
Cook Time: 25 minutes
Varieties
Black Beauty, Cocozelle and Grey varieties are Valley summer staples.
Prep Tips
Grill, spiralize for noodles or bake into bread. Blossoms are edible and delicious stuffed.
Nutrition
High in potassium and vitamin C while being low in calories. Contains antioxidants that support eye health.
Cultivation
Zucchini in California’s Central Valley thrives in warm, well-drained soil with a pH ranging from slightly acidic to neutral. Seeds are sown directly after the frost danger passes, typically from early spring through summer. Full sun and consistent moisture, often supplemented with irrigation, ensure optimal growth. Zucchini matures rapidly, usually within 45 to 60 days, and frequent harvesting of small to medium-sized fruits promotes continuous yield throughout the season.
When can I buy zucchini?
Zucchini in California’s Central Valley is available from late spring through early fall, with peak availability during the summer months. The region’s warm climate and fertile soil support robust growth, yielding fresh zucchini that is tender and flavorful. You can find locally grown zucchini at farmers markets and grocery stores from May to October. For the best quality, select zucchini that is firm, vibrant in color and free from soft spots.
Nutritional value of zucchini
Zucchini is a nutrient-dense vegetable, low in calories and rich in vitamins C and A, potassium and folate. It contains antioxidants that support overall health, including eye health and immune function. A 1-cup serving of raw zucchini has approximately 20 calories and provides about 2 grams of fiber, making it a healthy addition to any diet.
How to store zucchini
Store unwashed zucchini in the crisper drawer of your refrigerator for up to a week, loosely wrapped in a paper towel or plastic bag. Avoid airtight containers or plastic bags that can trap moisture and cause spoilage. To freeze excess zucchini, blanch slices briefly in boiling water, then cool in ice water, drain and dry thoroughly before freezing in freezer-safe containers or bags. This helps maintain its texture and flavor when thawed.
Explore other crops
Leeks
Leeks are a mild, onion-like vegetable with a subtle sweetness and a tender texture, commonly used in soups, stews, and sautés.
Pomegranates
A fall favorite, pomegranates are packed with tart, juicy seeds that add a burst of flavor to salads, drinks, and desserts.
Garlic
Known for its bold flavor and health benefits, California-grown garlic enhances everything from sauces to roasted dishes.
Bok Choy
A crisp, leafy green with a mild, peppery flavor, bok choy is a staple in stir-fries, soups, and salads.