Week 14 Newsletter
¡Buenos dias los amantes de las verduras!
The 14th week of your City Fresh season has arrived! It is hard to believe it’s getting so late in the season. With just 6 weeks left, the time to get in on fresh fruits and vegetables is upon us! The folks in psychic weather pattern predictions are saying that this winter is going to being harder than last, so savor what we’ve got while the getting’s good. Get two shares and start canning and freezing! It’ll all be gone sooner than we’d like. But we still have summery goodness coming your way for now.
We have still got all those breezy summertime hits: cucumber, tomato, summer squash… Our Farmer Liaison tells me that every year the farmers crank something out like it’s nothin’ and this year, for whatever reason, it’s cucumber. I also have an inkling that summer squash might have had an easy time of it this year just because it came on so early and has lasted so long. We’ve got another week of both zukes and the most alien of vegetables, the patty pan squash. Folks always ask us what the heck it is when approaching the patty pan on the tables. And we always reply, “Well hey! That there is a patty pan! It’s just like any ol’ summer squash!” Because it is.
They may look like some extraterrestrial thing that came and destroyed the Innerbelt bridge with its alien death ray, but trust that it’s actually just a vegetable. A patty pan is just a funny shaped yellow squash. I’m sure that if you got down to taste testing them raw or cooked unadorned, you’d discover some slight variances in flavor between the patty pan and, say, your average yellow crookneck squash, but I’ve not had the pleasure of doing so. The main difference is in the texture. Patty pans seem to be a little firmer. Their seeds are bigger and their skin can be slightly thicker, but that’s never really bothered me much. You can peel them or seed them if you so desire or if you get one that’s particularly tough, but most of the time, you just treat it like you would a zuke or a crookneck: chop it up and cook it.
I tossed my patty pan last week in with those fajitas I mentioned in our last newsletter. I diced it up, skin and all, and sautéed it for a bit with onion, bell pepper, and those gorgeous giant sweet peppers we got. It was delicious. We served it up with rice and beans and cilantro and fresh tomato, like you do.
Another thought is to stuff them, like you would a pepper. First you trim the ends, halve the squash, scoop the seeds, and leave a ½ inch shell, putting the edible flesh aside. Place your halves on a cookie sheet, cut side down and roast at 400˚ until tender (about 15 minutes). Meanwhile, sauté the flesh (diced) with whatever you like - onion, diced tomato, garlic, sweet or hot peppers (or both), and some of your cilantro. Season with salt and pepper and cumin. In a separate pan, brown ground beef or cook lentils or any of your favorite kind of dried bean. Rice would go well too. When everything is ready, mix all your ingredients together and stuff inside your patty pan shells. Spritzing everything with lime would work well too. While still hot, you can shred some cheese on top, if desired.
I have also, believe it or not, made zucchini bread out of some of my larger patty pans. If you have too much summer squash laying around, it’s a nice way to eat it for breakfast or dessert. You can mix the types of summer squash as well. Any ol’ zucchini bread recipe will do. Where it says “grate zucchini,” you simply grate up some other-worldly patty pan instead.
Enjoy this week’s shares! Tell us what you’re cooking over on our Facebook page! As always, share contents subject to change day-to-day, stop-to-stop:
Patty Pan Squash
Patty Pan Squash
Peace and veggies,
Anna Kiss Mauser-Martinez