The President Of One Of NYC's Oldest Markets On How To Pick Fresh Squash, Eggplant + Zucchini

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Playing Picking The Freshest Squash, Eggplant + Zucchini With The Owner of Citarella

We all know that the quality of the squash, eggplant or zucchini you cook with can make or break your dish, so when Helen Gurrera, owner of Citarella (one of NYC's oldest markets), stopped by, we had to pick her brain on picking these hearty veggies. (Get it?!)


"Some people would say 'bigger is better' when it comes to squash — that is not a true statement," Helen says. "The smaller the squash, actually the more tender it will be."


Besides size, look to see if your squash and zucchini is bendy and dehydrated. That's a no go. Then gently squeeze the tip of the veggie. If it's old, the stem will be dry, but if it's fresh, there will be moisture coming out.


And when it comes to  eggplant, Rach adds that it should be really heavy. A light and spongy eggplant means the possibility of it being dried out inside which is something no one wants!

Now that you know how to pick 'em, here are some great recipes for squash, zucchini, and eggplant:

Squash Parm Sandwich

Squash Parm Sandwich
Rachael Ray Show

Lasagne with Butternut Squash-Roasted Garlic-Brown Butter Sauce, Sweet Sausage and Mixed Greens with Ricotta

Rachael Ray Show

Grilled Eggplant Caprese with Speck

Grilled Eggplant with Speck
Rachael Ray Show

Zucchini Frittata Pizza Margherita

Zucchini Frittata
Rachael Ray Show

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