You want to pick summer squash when it’s a baby. I’m talking about the size of your hand, maybe a little bigger than a fat cigar. For zucchini, that means 6 to 8 inches long, max. For yellow squash, aim for 4 to 6 inches.
Why so small? Because that’s when they’re magical. The skin is thin enough to eat raw. The seeds are tiny and soft. The flesh is sweet and buttery, not watery and hollow.
Let the thing grow to the size of a football, and you’ve got a problem. It becomes a woody, seedy, bitter sponge. You can still eat it—sure, if you like chewing on a waterlogged paper towel.
How to Tell It’s Ready (Feel, Don’t Guess)
Forget the calendar. Your squash doesn't care what day it is. Use your fingernail. Gently press it against the skin. If it leaves a small dent or scratches easily, it’s perfect.
If the skin feels like armor? Hard as a rock and shiny? You waited too long, my friend. That squash is now a weapon, not a vegetable.
Also, look at the blossom end. If the little dried flower is still attached or just barely holding on, you’re in the sweet spot. If the blossom is long gone and the tip is dented or shriveled? Run.
