The first summer squash of the season that I chose was yellow crookneck – this the best I could find readily available in Toronto last summer. The skin and flesh are tender even when fairly large, and even better it retains a subtle squash-y flavour when large as well; it’s not some bland generic zucchini. I don’t think it quite matches the sweet, nutty flavour of the Italian summer squash I grew in PEI, but it’s tasty raw and cooked. I grilled it for one meal, and ate it raw as squash “noodles” for another. The challenge for the summer will be to see if I can find any summer squash locally that beats last year’s best.