Welcome once again, ladies and gentleman, to the weird vegetable club! This week we are talking about my good friend Patty Pan! (yes I did say Patty, not Peter…)
Patty Pan is a very interesting summer squash variety, which is the same family as zucchinis – the cucurbits. Since it is in the squash and cucumber family, it tastes like a zucchini and it cooks similarly. They are most often picked small and quartered then roasted in the oven, skin and all. If they are left to grow bigger, you can still eat them, but the skin gets thick and hard. You will need to cook it like you would cook a winter squash. Cut in half, scoop out the seeds, roast in the oven and scoop out of the shell. Alternatively, you can peel off the skin, then add the peeled and chopped squash to the oven!
Patty Pan comes in a variety of colours. The most common variety is yellow, but the variety I grew above is called “White Scalloped” Patty Pan.
Laughing Radish 