Get your monthly tips & recipes of food that is in season and other nutrition tidbits.

July: What's Up With Food & Nutrition?

Check out all the recipes students in Seneca County School have been making with our Farm to School program!
The zucchini seeds from the Farm to School home garden kits are beginning to provide families with zucchini to eat! If you are not growing your own, yellow squash and zucchini are bountiful at roadside stands and Farmers Markets at this time of year.

To learn how to freeze or can squash to enjoy later in the year, visit National Center for Home Food Preservation, including this tasty summer squash relish recipe.

SNAP-ed also has lots of summer squash recipes to try like these zucchini muffins recipe.


Zucchini Hummus

(Servings: 8)


  • 1 medium zucchini
  • 1/2 avocado
  • 1/4 c. tahini
  • 1/4 lemon juice
  • 3 “ garlic scapes, diced or 1 clove garlic, minced
  • 1/2 tsp salt
  • pinch paprika


  1. Blend in with immersion blender or in a food processor until smooth and creamy.
  2. Serve with pita chips or carrots for dipping.

Recipe adapted from: Undiet Cook Book

Summer Squash or Zucchini Pickles

Recipe makes about 5 pint jars.


  • 4 pounds summer squash (or zucchini)
  • ½ cup canning salt
  • 1 quart vinegar (5%)
  • 1 cup water
  • Dill seed (1 teaspoon per pint)
  • Garlic (1 clove per pint, if desired)


  1. Wash squash, remove ends and slice into rounds. 
  2. Pack garlic, dill seed, and squash into jars, leaving ½-inch headspace.
  3. Bring vinegar, water, and salt to a boil; simmer for 5 minutes. 
  4. Fill jars to ½ inch from top of jars with the boiling hot liquid. Remove air bubbles and check that headspace is still ½-inch. Wipe jars rims and apply lids as directed by manufacturer. Process 15 minutes in a boiling water bath (remember to make altitude adjustments as needed).

*You can skip the canning and put jars in the refrigerator and eat them within 1 month.

Recipe source:

Last updated July 26, 2022