Savoring July’s Harvest: Delicious Zucchini, Squash & Beets
Wild & Rooted: What We're Harvesting in July – Zucchini, Squash & Beets
It’s midsummer, and the farm is humming with life. The sun is high, the soil is warm, and the kids are bringing in baskets full of vibrant zucchini, golden squash, and deep red beets. These vegetables aren’t just beautiful—they’re brimming with nourishment and possibility.
This time of year invites creativity in the kitchen. Whether you’re cooking with little ones or just trying to use up a bumper crop, here are some of our favorite ways to celebrate what we’re harvesting now.
Zucchini & Summer Squash: Gentle, Nourishing, and So Versatile
Zucchini and squash are packed with hydration, fiber, and vitamins A and C. Their mild flavor makes them a perfect base for all kinds of meals—and a gentle way to introduce fresh vegetables to kids.
Try this:
Zucchini Fritters – Grate, squeeze, mix with eggs, garlic, herbs, and a spoonful of flour. Pan-fry until golden. Serve with yogurt or sour cream for dipping.
“Squoodles” – Spiralized squash tossed lightly with olive oil, lemon, and garlic for a light, pasta-like base.
Mini Zucchini Pizzas – Slice into thick rounds, top with sauce and cheese, and let kids customize their own before baking.
Beets: Sweet, Earthy & Full of Surprises
Beets are nutrient powerhouses—rich in folate, iron, and natural nitrates that support energy and blood flow. Their deep color and subtle sweetness make them fun to work with, especially in unexpected ways.
Try this:
Beet Brownies – Roasted and pureed beets folded into dark chocolate brownie batter = rich, fudgy goodness with a boost of fiber and minerals.
Beet Smoothie with Raw Milk – Blend beet with frozen banana, strawberries, and raw milk for a creamy, naturally sweet smoothie. It’s a favorite around here—we call it Unicorn Fuel.
Quick Pickled Beets – Thinly slice and soak in apple cider vinegar, honey, and spices. A tangy snack or salad topper that even beet skeptics might love.
🧁 For the Kids: Taste, Touch & Play
When kids help grow and prepare their food, they’re more likely to try it—and enjoy it. Cooking becomes a sensory experience: the crunch of a raw squash slice, the swirl of pink in a smoothie, the satisfaction of stirring, sprinkling, and tasting.
Here are some simple, hands-on ways to invite them in:
Beet Cupcake Decorating – Use beets to color naturally sweet cupcakes. Set up a decorating station with coconut, sunflower seeds, or dried fruit.
Zucchini Boats – Halve and hollow, then let kids fill with cheese, beans, or sauce before baking. Add a flag on a toothpick for extra fun.
Veggie Stamping – Slice beets or squash and use them with food-safe paint for garden-inspired art.
Frozen Squash Pops – Blend cooked yellow squash with pineapple juice and banana, pour into molds, and freeze for a refreshing, hidden-veggie treat.
Rainbow Jar Salads – Layer shredded beets, carrots, and greens in a mason jar. Let kids shake it all up at mealtime.
Rooted in Season, Rooted in Story
This is what we’re about: connecting kids (and grownups) to the seasons, to the soil, and to the food on their plate. These quiet, ordinary moments—picking squash, mixing batter, watching a beet stain their fingers—are where lifelong learning and love for real food take root.
Thanks for being on this journey with us. May your table be full of color, your fridge full of ideas, and your summer full of flavor.
We’d love to hear from you! What’s your favorite way to enjoy zucchini, squash, or beets? Share your go-to recipes or creative ideas in the comments below!
Stay wild & rooted.
