What: Zucchini and summer squash

Season: Summer (although available year-round in the grocery store)

About: There will come a time in late summer when some local home vegetable gardeners will become overrun with zucchini and other summer squash. They will take paper bags of the stuff to give away at the office.

But now, early in the season, is time to appreciate this delicately flavored squash before we become inundated.

It will be some time before Central Oregonians are seeing zucchini in their backyard plots. But many local farmers markets may offer summer squash now, because it is just starting to arrive from farms in the Willamette Valley. When buying zucchini or any summer squash, such as crookneck or pattypan, look for small, unblemished vegetables with bright skin. These squash, unlike winter squash, are highly perishable. “The New Food Lover’s Companion” recommends that individuals store them in a plastic bag in the fridge for no more than five days before eating.

Preparation: Chances are you know how to cook these things. But if not, here are a few ideas. Saute sliced zucchini in a healthy drizzle of olive oil and sprinkle with fresh thyme (watch them so they don’t overcook). Shredded zucchini makes a wonderful addition to salads, or use them in potato and vegetable pancakes. You can also try slicing long ribbons of summer squash and adding them to salads or pasta dishes, or marinate in a vinaigrette and serve with a little basil and goat cheese. And, there’s always zucchini bread.

— Alandra Johnson

Produce purchased from Agricultural Connections, which distributes goods from regional farms (www.agriculturalconnections.com).