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Flying saucers are a big hit for summer eating

By Penny Stine

A couple of years ago, I decided to try growing pattypan squash. The round, scalloped summer squash resembles a 1950s version of a flying saucer, although there are no little green Martians inside the squash, just seeds.

It grew better than zucchini, produced a boatload of squash and tasted better, too, according to the opinion of everyone in my family. So pattypan became a must-have in my garden.
The plants grow to enormous proportions; bigger than any zucchini I’ve ever grown, so if you decide to plant one, be sure to give it a lot of room. The one in this photo is my small plant. The big plant takes up two counties. 

 

 

They’re best eaten before they get the size of a dinner plate, although we had a huge one sitting on the counter that my husband decided to grill like a steak. Awesomely delicious. He sliced it vertically into half inch “steaks,” spread each slice with olive oil, sprinkled liberally with garlic powder, Johnny’s seasoning salt and chili powder and then grilled until they were brown.

Because pattypan is a little firmer and less seedy than zucchini, it holds up well to grilling.
I dreamed up a pattypan pasta recipe, which I’m planning on cooking later this week. Let me know if anyone wants me to picture and post it.
 

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