I love squash! I love it raw, steamed, mashed, pickled, you name the preparation procedure, I like it.
For the past two years I was unable to grow my own and was verklempt over it. I’ve made up for it this year.
Would anyone like some squash? = )
I can’t really say I love any one kind more than another, what drama that would cause.
I will tell you that I adore Pattypan (or Scalloped) Squash. I’m growing it Tri-color this year. I’ve had all of the colors before, but never at the same time; so this is pretty fun (and Paisley).
Renee’s Garden sells color coded seed so you can actually grow them in a color order. I loved this idea until it came time to plant the transplants in the garden. I ended up intentionally not looking at which color would be where, it turns out I wanted to be surprised. It’s not like I have a nursery to paint or clothes to make, I’m just going to see what turns out.
Last fall I did the same thing with my carrot seeds. I put all the seeds that had the same requirements and harvesting times together and waited to see what was dug up. At this juncture, my OCD requires me to tell you that I had carefully listed all the possible varieties so that I could remember which were a hit and which fell short. (Phew. . . get off me cranky disorder)
The squash in the Three Sisters bed have taken off as you can see. These are Sweet Dumplin’ and Cocozelle, and White, Green, and Yellow Pattypan Squash. Yesterday I started some new Grey Zucchini and Buttersticks. Oh, and some Lungo Bianca. As the others play out, these will come on. Next week I’ll go again with Round Zucchini and Magda.
But this week it’s all about the Pattypan. These are adorable and delicious. My favorite way to eat them is lightly steamed with a little butter and Himalayan Sea Salt (which is pink…and very Paisley). While all of my family enjoys squash, my younger children especially love the stuffed pattypan. They have taken to calling them Squash Volcanos.
I’ll give you the recipe with this disclaimer, the recipe calls for six strips of bacon. I hold the preparation of bacon in deep disdain. I use the Real Bacon pieces if the Parsnip isn’t able to fry when I need it. There aren’t many things he does without scoffing, bacon frying is a scoff free zone. ; )
The other way I love pattypan squash is pickled. Patrick calls these UFO pickles. I think you can see why. The recipe I have makes “refrigerator” pickles, but this year I’m on the hunt for a pantry storage, longer storage recipe. If any of you have this, email me or comment! Thanks.
I am giving you the refrigerator version today. You’ll love them. I was elated to find it on the Food in Jars site. The recipe I used to use took four days of soaking. I usually don’t mind the soak time, it’s not as if you’re sitting there while they soak. However, squash and cucumbers like about the same weather, which makes for many large containers soaking at a time. So, this version doesn’t have the soak time.
And the final disclaimer about these pickles (I think) I use the Ball® Bread and Butter Mix and I add the same amount of sugar as for bread and butter pickles (1½ cups). Basically, I make bread and butter baby scalloped pickles.
- 6 pattypan squash, stem and blossom removed
- 6 slices bacon
- 1/2 cup diced onion
- 1 1/2 cups soft bread crumbs
- 1/4 cup freshly grated Parmesan cheese
- 1 cup mozzarella
- salt and pepper to taste
- Preheat oven to 350° F (175 degrees C).
- Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
- Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Mozzarella and Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
- Bake for 15 minutes in the preheated oven, or until squash are heated through.
UFO Pickles (from Food in Jars)
Use one cup vinegar (any 5% acidity vinegar will do), one cup water and one tablespoon pickling salt (sea salt is also fine). This is typically enough for a quart of pickles, which a little bit leftover. It can be expanded or contracted as needed.
- One cup vinegar (any 5% acidity)
- One cup filtered water
- One Tablespoon Sea Salt or Pickling Salt
This is the basic brine for one quart, there may be a little left over. Put all of the brine ingredients in a non reactive pot and bring to a boil.
Spices can be anything you like. Depending on what you’re pickling, you can add garlic, peppercorns, red chili flakes, dill seed, mustard seed, etc.
Pack your washed veggies in your sterilized jars. Using your funnel, pour brine over veg.
After you pour the brine over the veg, place a lid on the jar and let it sit on the counter until it’s cool. Once it’s returned to room temperature, pop the jar into the fridge and let it sit for at least 48 hours before proceeding to munch.
These are not sealed, you’ll need to keep refrigerated.
My version of the same recipe
Bread and Butter UFO Pickles
- One cup vinegar
- One cup filtered water
- 1 ½ cups sugar
- One Healthy Tablespoon Ball® Mixed Pickling Spice
- 1/8 cup Ball® Bread and Butter Pickle Mix
I hope you try some Pattypan squash this summer. It’s not too late for this heat loving plant. Order today! (I sound like I’m getting a kick back? I’m not)
Have a paisley weekend!~KeriAnne