Storage-

Summer Squash & Zucchini-  Store in a warmer area of the refrigerator.  
Cucumber- In your crisper drawer
Winter Squashes- In a slightly cool dark spot. 
Melons- Refrigerator

Recipes-

Summer Squash-

Parmesan Squash Chips

• 1 medium zucchini or summer squash- slice into ~1/4" thick rounds
  
• 2 T olive oil
• 1/4c. fresh grated parmesan cheese
• 1/2c. bread crumbs
  
• 1 clove garlic crushed
• salt & pepper
  

Pre-heat oven to 425.  Combine Parmesan, bread crumbs, garlic, salt & pepper in a bowl.  Toss squash in olive oil then press each slice into the bread crumb mixture.  Put in a single layer on a cookie sheet and bake for around 30 minutes until golden brown, flip them over halfway through.  

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Winter Squash-

I found this easy delicious recipe for stuffed acorn squash, I love it because roasting the squash brings out all the flavor, but the stuffing is added at the very end, so it doesn't get over cooked.  
-1 Acorn Squash cut into quarters and remove seeds
- 1/2 bunch swiss chard
- 1 onion
- garlic
- 1 tomato
-grated parmesan cheese
- breadcrumbs

Place squash on a baking sheet drizzle with olive oil and salt bake at 425 until tender ~ 45 min.  
- Sautee the onion and garlic until tender then add in the swiss chard, once it is wilted add the tomatoes and let cook for a few minutes.
- Fill squash with the vegetables and top with breadcrumbs and cheese.
- Broil on high until cheese is melted
Enjoy!

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Cucumbers-