This past Buyers’ Club which I am not sure if everyone knows is just a few weeks over the 1/2 year mark. We are now coming into fresh-vine-ripened-explode-in-your-mouth tomato season which will be followed by blueberries, peaches, plums, and maybe even raspberries from a small farm on the Northshore.
This Saturday’s offering gave you a few unique options which included a mixed box of squash: zucchini, golden zucchini, yellow straight neck, and Pattypan. Pattypan squash is a summer squash that resembles a scalloped flying saucer and can come in a variety of colours but the most popular is white. The name Pattypan, derives from “a pan to bake a patty.” Pretty redundant-but this odd shaped squash is known in French cooking as ‘patisson’ which means ‘a cake baked in scalloped mold.’ This could be an easy segway into linguistics and about the history concerning the naming of things but this is a blog post and not a research paper about answering the question, “What the hell do I do with this?”
The Pattypan squash is best eaten when it is only 3 to 4 inches in diameter and most often the flesh is scooped out and mixed with garlic or other seasonings. Once the flesh is mixed with seasoning the squash is re-stuffed and baked. Sometimes the squash is simply hollowed out used to hold other foodstuffs; decoration. In general, you will find the squash is used in much the same manner as other varieties: blanched, sliced, battered in a light egg wash and flour, then fried in hot iron skillet. If all that sounds like too much work then check out the recipe for this week (see below). Remember that the pattypan is a rich in magnesium, niacin, and one cup contains (plain, no butter or bacon fat included in these statistics) only 20 to 30 calories and absolutely no fat. So that just may be worth the effort and the perfect blank slate in which one can experiment in flavor.
Week 29 Recipe: Tasty Herbed Flying Saucers & other Identified Squash
Week 29 Map: Farms