So about three years ago, Justin and I were at Bauer’s Farm, a second generation family run farm up in Wisconsin. We honestly try to support local business whenever we can. The folks at Bauer’s have some of the most beautiful flower baskets I have ever seen. We buy all our flowers from them, we also get fresh vegetables, and non-GMO corn. In the fall, I kid you not, they have the biggest pumpkins you have ever seen. Anyway, we were at the farm and they had these little squash that looked like flying saucers. I had never heard of, let alone seen these strange, but cute little patty pan squash.
We asked Vicky, one of the farmers what they were and being the adventurous types, we bought some. She told us how to cook them and off we went. They were a huge hit!!
The next year we decided to plant some. LOL!!! Let me tell you that these little squash produce the largest elephant ear leaves and one impressive stalk. They also produce an amazing amount of patty pans, currently our fridge outside is in the middle of a competition of who can take up the most space, cucumbers or patty pan. I already know that the cucumbers are turning into pickles, but honestly, I have no idea what to do with all those patty pans.
The kids love them so I usually just roast them. Patty pan squash have a delicate, sweet, nutty flavor when roasted. They don’t need much added to them. All I put on them is some olive oil salt and pepper.
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