Squash

The crisp morning air can only mean one thing: fall is here. And dare we say, finally? With the weather changing, so do our wardrobes, recipes and produce availabilities. Across the Midwest, high quality squashes will become much less available as the fields fear the season’s first frost, which will rapidly diminish the remaining crop. Just as we are transition from summer salads to hearty fall-inspired vegetable soups, zucchini and yellow squash will find a new home across the American southeast, as Georgia and Florida bring on the first product of this new crop.

From the east coast, the Georgia zucchini crop is in very good supply, but the yellow squash supplies are much lighter than anticipated. The more southern plantings experienced some insect damage and yield-affecting heat, but the quality of the packouts is still said to be excellent despite there being some scuffing on the yellow squash.

On the west coast, they are making the transition from California to Mexico product, as expected. Salinas and Santa Maria, California are slowly finishing up, while Baja California starts with their fall crop. FOB prices are seasonally competitive, but yellow squash there is also showing signs of scuffing. Given a similar situation is taking place in the east, demand on both regions remains strong until some second picks reveal more protected fruit. Looking ahead to the early winter season, Nogales shippers are reporting a normal pre-harvest season for many Mexican shippers. Squash, along with some sweet peppers, will be the first products through Nogales this season as volume expect to be up potentially 5-10% from last years’ early season crossings.

Interested in incorporating yellow squash into your dinner tonight? Try this two-ingredient recipe! It’s sure to be a hit and couldn’t be any more simple.