Building Healthy Habits Newsletters

AUGUST 2026 Newsletter

This material is funded by Expanded Food and Nutrition Education Program, USDA, and NIFA

Summer Squash is on the Menu!

August is when summer squash is abundant and can be found– in backyard gardens, farm stands, public markets, and farmers’ markets. It is inexpensive and can be eaten raw or used to make a variety of meals, side dishes, salads, and even desserts. Summer squash is immature squash that is harvested early unlike winter squash. For this reason, summer squash does not last as long as winter squash. When selecting summer squash, look for glossy, small to medium size, with no bruises or scratches. Store summer squash in a plastic bag in the refrigerator.

Summer squash is a good source of vitamin B6 and helps to maintain healthy skin and red blood cells. It is also a good source of vitamin C, which helps to heal cuts and wounds. Summer squash peels are edible and rich in beta-carotene, which supports eye health.

Using summer squash in recipes is very easy. They have a mild and sweet taste. Try grilling, roasting, or sauteing them!

Building Healthy Habits Recipe: Zucchini with Corn

Serving size: 1/6 of recipe

6 servings per recipe

Ingredients

• 2 ½ cups fresh corn kernels (or frozen, or canned corn, rinsed)
• 1 tablespoon olive oil
• ¼ cup chopped onion
• 1 clove garlic, minced
• 1 pound zucchini, sliced
• 3 medium Roma (plum) tomatoes, chopped
• 1 medium Poblano Chile pepper, seeded, deveined, and chopped
• Salt and pepper to taste
• ¼ cup crumbled Cotija cheese

Directions

1. Wash hands with soap and water.
2. If using fresh corn kernels, place corn into a saucepan and cover with water; bring to a boil. Reduce heat to medium, cover, and cook until tender, about 10 minutes.
3. Drain the corn.
4. Heat oil in a large skillet over medium-high heat. Add onion and garlic, cook and stir until onion is translucent, about 5 minutes.
5. Add zucchini and tomatoes; cook and stir for 5 minutes.
6. Stir in corn, poblano pepper, salt, and pepper; cover and cook until zucchini is tender, about 10 minutes.
7. Sprinkle with cheese and serve.
8. Refrigerate leftovers within 2 hours.

Nutrition Facts (per serving): 121 calories, 5 g Total Fat, 2g saturated fat, 83 mg sodium, 18g carbohydrates, 4g dietary fiber, 5g total sugars, 0g added sugar, 5g protein, 58mg calcium, 498mg potassium, 1mg iron

Kid's Book Club

Head to the public library with your child and borrow the book: “Zora’s Zucchini” by Katherine Pryor and read with your child. After reading, talk about how your family could share with neighbors if food was plentiful.

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Since 1969, the Expanded Food and Nutrition Education Program (EFNEP) has successfully addressed critical societal concerns by employing paraprofessional staff and influencing nutrition and physical activity behaviors, particularly those with young children. Through a community-based, relationship-driven, interactive educational approach, EFNEP has directly impacted economic, obesity, and food insecurity challenges that hinder the nutritional health and well-being of this nation. In New York State, EFNEP is administered through Cornell University and delivered by Cornell Cooperative Extension on the county level.

Last updated August 5, 2026