Patty pan or scallop squash is a small, saucer-shaped warm-season squash that generally grows to no more than 3 to 4 inches in diameter. Patty pan squashes look something like a toy highest. They can be white to creamy colored or moderately a large number of sunglasses of green or yellow. Patty pans are a lot much less rainy than other summer season squashes corresponding to zucchini. They actually broaden further corporate as they ripen similar to winter squashes, so they are best possible harvested and eaten when they are more youthful and gentle.
Get ready dinner. Place a complete, washed patty pan in a steamer basket over boiling water and steam for kind of 4 to 5 minutes or until merely subtle pierced with a fork. Patty pans can be quartered and brushed with olive oil and roasted for kind of 10 minutes. Patty pan slices can be sautéed until merely subtle. They can also be filled with chopped onion, meat, cheese, and spices and baked.
Increase. Patty pan squashes are for summer season emerging and require 45 to 55 frost-free days to reach harvest. Most patty pans have an open vining habit alternatively infrequently stand more than 3 feet tall. Squash require whole sun and commonplace deep watering.
Hybrid patty pans varieties include:
• Peter Pan is indubitably scalloped from 2½ to a few inches all over at harvest. Peter Pan is delicate green with a small blossom end scar. Peter Pan has a pale green flesh and is meaty. Allow 50 frost-free days to broaden and harvest Peter Pan.
• Scallopini is a scalloped-shaped squash with medium fluting 2½ to a few inches all over at harvest. Scallopini has dark green speckled pores and pores and skin similar to a zucchini. Scallopini has a sweet, nut-like style. Allow 52 frost-free days to broaden and harvest scallopini.
• Sunburst is a hybrid medium-sized deeply scalloped squash about 2½ to a few inches all over. Sunburst has a sparkly yellow pores and pores and skin with a dark green sunburst on every the blossom and stem ends. Sunburst has a creamy white flesh and a mild sweet, buttery style. Sunburst requires 52 frost-free days to mature.
• Sunny Excitement (pictured above) is a medum-size hybrid scallop squash about 2½ to a few inches all over, very similar to Sunburst alternatively without the green marking at the blossom and stem ends. Sunny Excitement is delicate butter yellow colored and and flavorful. This squash requires 45 frost-free days to mature.
Open pollinated patty pan varieties include:
• Benning’s Green Tint is scallop-shaped from 2 to 2½ inches deep and 3 to 4 inches all over at havest. This squash has a pale green pores and pores and skin and flesh and is thick and gentle. Benning’s Green Tint is a longer producer and is able for harvest after 55 frost-free days.
• White Bush, steadily referred to as White Patty Pan and Early White Bush, is a pale green skinned squash that turns to near white by means of harvest time. White Bush is 2½ to a few inches deep and 5 to 7 inches all over, somewhat large for a patty pan. The flesh is white, subtle, and succulent. White Bush requires 55 frost-free days to harvest.
• Wood’s Earliest Prolific is moderately scalloped 2 to 2½ inches deep and 3 to 4 inches in diameter. The outside is pale green to pale greenish-white at maturity. Wood’s Earliest produces all over the season and calls for fifty frost-free days to harvest.
• Yellow Bush, steadily referred to as Golden Bush, Early Yellow Bush, and Yellow Custard, is deeply scalloped about 3 inches deep and 5 inches all over. Yellow Bush has a deep yellow pores and pores and skin mottled with pale yellow. It’s flesh is yellowish-white and flavorful. Yellow Bush requires 60 days to harvest.
Patty pan squashes are also known as cymling, custard marrow, or custard squash. The name patty pan comes from an old-style pan for baking pattys. The word cymling comes from the English simnal cake which is fluted. The French title patty pan squash pâtisson which is a Provençal word for a cake made in a scalloped mildew.
Pictured above: ‘Sunny Delight’ squash,
