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Pattypan Squash

7/9/2018

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Last distribution it was Kohlrabi, this week it's pattypan squash! What "weird" veggie are we going to throw at you next?! 

These cuties are sort of deceiving at first glance. Their shape appears to be more similar to a cold weather squash (think acorn & sweet dumpling squash), which tend to be a little bit more rigid on the outside and require some extra work in the prep department. Patty pans, however, are a variety of summer squash. They have tender flesh, and are mild and sweet, much like a zucchini or yellow squash. 

Pattypan comes in yellow, green and white varieties. Its name was inspired by a pan for baking patties, which apparently had unmistakable scalloped edges, much like the pattypan.  ​

Don't plan to use them right away?

​Toss them in an extra plastic bag (if it's ziplock leave a little opening so they can breathe a little) and place them in the drawer in your fridge. They should keep for 4-5 days!

You can also blanch and freeze them to preserve the taste of summer!

In a bowl large enough to fit all of your pattypan slices, fill with ice and water. Start by removing stems and butts from pattyapans and slice into rounds. Bring a pot of water to a boil and gently place slices into water for 3 minutes. When 3 minutes are up, use a fork to transfer squash slices into ice bath to stop cooking process. When squash has cooled let it drain and place in a ziplock bag, being sure to remove all extra air and moisture. Place in freezer and use within 6 months to 1 year. They make a great pick-me-up side dish come February when you're missing summer!
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