should I plant patty pan

I planted the large white patty pan a couple years ago, and I hadn't a clue as to how to fix and eat it. I think I picked it too large, but it produced so much, I couldn't keep up with picking it small.

I ordered some green tinted and sunburst patty pan seeds from johnny seeds, I want to pick them very early so their small. But I don't know how to fix and prepare them. I also would like to replant the white scallop squash, does it have to be peeled if it's picked large?

What are your opinions?

kathy

Typically all of these scallops are best at around 3 inches, but edible until the skin begans to harden. Just my opinion, if you have to peel it, its too far gone. It is possible to use perhaps as a stuffed squash, never tried but the round zucchini which get too big are good that way.
I prefer yellow crooknecks for flavor, but I simply slice them up with some onion, slow fry (simmer) them in butter until tender salt and pepper to taste. You can find more comlicated recipes here; http://southernfood.about.com/od/summersquash/r/bl90814d.htm
http://www.elise.com/recipes/archives/000054moms_summer_squash.php
http://www.care2.com/channels/solutions/food/1431
http://www.channel3000.com/donnasrecipes/9648634/detail.html
http://www.healthy-recipes-for-kids.com/scallop-squash-recipes.html

Ok, so now I know I was picking them way to old then, will have to keep a closer eye out this year and make sure to pick them young.

They're yummy when they're about 1" in diameter. And, you don't have to wait as long, HEH. =)

I think the patty pan squash have a delicate and sweet flavor and seem s little firmer than some other varieties.

I just sliced mine in patty slices and sauteed in a little butter until barely cooked and hot inside. A little salt, and I could have just that and nothing else for dinner.................sooooooo good.

kathy...in the thread at the following link is a bit of conversation about patty pan (white) and a recipe I posted that I think you'll like (complete with a pic!) (It'll save me some typing if you go read it there as opposed to me re-typing it.) (I'm the lazy sort, ya know!)

http://davesgarden.com/forums/t/694732/#new

Shoe

Wow shoe, that looks good , thanks for the link

Here is how I have them:
cut off the stem part, slice in half horizontally, slowly sautee in good olive oil, that's all, salt and pepper if you must (I like my food plain). I am going to grow them this year again. I'll have to read the thread again that Shoe posted above.

This message was edited Apr 12, 2007 9:20 PM

Here's a different way to use green patty pan squash -- called summer squash when I was a kid. My mom cut the stem end and blossom end off, cut them into chunks between the scallops, and mixed them into her meatloaf, baked it all together. Yum, yum. This is still my favorite way to use them.

Karen

I like the small ones in my salad in place of cucumbers..They are crunchy,nutty and sweet.
Charlie

Patty Pan's are my favorite summer squash...and I pick them anywhere from 1-3inches (depending on how many are out there & how hungry we are, lol). I do a lot of the same kind of cooking mentioned above...stir fry them, I also brush them with olive oil and lightly grill them...and my favorite (although most fattening) is to saute them in butter, sprinkle in a little onion, and when they are about finished, put grated parmesan cheese in them...omg, they're a gooey cheesy buttery delicious meal!

Here's my little ones so far this year....just put out in the garden last Friday.
~Kim

well, I"ve planted about 6 diff kinds of patty pan, I"m gonna have to try that parmesan cheese way LOL

If you like to eat it or just enjoy growing it, you should plant it!
I like to sautee or roast the scallop type summer squash whole, when they are no more than 1.5" - 2" inches in diatmeter. If your plants are producing too many, even when you pick them small, eat the blossoms! The italians have zucchini birth control down to an art. There are several squash blossom recipes about.

http://www.strauscom.com/farmfresh/ffsblos.html

http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1065505

I find the yellow types more prolific than the green but only grown them two years any one else notice that or is it my immagination lol. Ernie

Sauteed in butter and garlic. Yum Yum. Add to spagetti sauce or lasagna. If they get too big (over 3") any recipe for zucchini bread will work. I use my yellow squash for lemon or pineapple 'zucchini' bread and the greens for regular with a combination of nuts, raisens and my husbands favorite, adding marischino (sp) cherries. By the end of summer I end up with a whole freezer shelf of 'zucchini' bread. It freezes wonderfully and is a treat all winter long, makes great gifts, and is perfect for unexpected company.

Oh what a great idea to use them for zucchini bread...I always forget how much I love that!! If I've got a lot this year, I'm totally doing that...thanks for the idea!!

Hey Kathy! Sunburst is a terrific patty pan! I grew it 2 years ago and was over run with squash until no one would take anymore from me!! LOL! Then I had one re-seed itself last year. It did better than the 'other' variety I planted... I got mine from Johnny's as well.

I grill them and I also like to steam them. YUM!! They are good raw in salads too!

Nicole