| T O P I C R E V I E W |
| mikesgirl |
Posted - Sep 10 2008 : 12:27:20 PM
Any ideas of what to do with a lot of patty pans all the sudden? Has anyone frozen them? Why does all the garden come on during the fair?!?
Farmgirl Sister #98
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| 11 L A T E S T R E P L I E S (Newest First) |
| tribalcime |
Posted - Sep 14 2008 : 03:53:36 AM
I love patti pans !! I cut them up and add to huge pot for cream soups --throw in taters--zuchinni --yellow squash --onion -couple of carrots if i have them -stick of butter --salt and pepper -whatever i have laying around -then i cook them down to where there is little water . Dont drain the water it is full of vitamins. Then i puree it all in the blender . Add eough milk for the thickness i want. If you get it too thin --just add little amount of instant mashed taters --thickens it right up. You can freeze this cream soup and tastes just as good as fresh --I also like it cut up small and add onions and hamburger and fry it all together. squash beetles and rabbits ate all the squash plants this year .:( 
LIfe is a witch ~~~ and then ya fly !! My blogspot .http://tribalwitch.blogspot.com/ |
| Nigella |
Posted - Sep 12 2008 : 10:38:57 AM
Mmmmm make a puree and freeze them yummy! Then you can use them to thiken sauces and soups!
I cut a bunch up and threw them into the oven and roasted them for 30 minutes at 425F with some olive oil, salt and pepper, and a bunch of other veggies (like beets, carrots, fennel, potatoes, etc.). As soon as you take the pan out of the oven drizzle a little balsamic vinegar on the veggies (just a little), and stand back, the vinegar will bubble for a bit and then turn syrupy and sweet, make sure all the veggies get coated.
Mmmmmm makin' me hungry..... They are nice in a pan as you are roasting a chicken too they soak up those good flavors! Especially if you stuff the chicken first with onions, thyme, garlic, and lemons!! AAAAAA ok I'll stop 
Ok I can't stop I would try freezing some to see how they come out, and maybe dehydrating them too- the flavor might intensify- then they can be added to soups or even pasta sauces! Oh boy I get so excited talking about food!! 
-------------------------
If the ways is long
Let your heart be strong
Keep right on 'round the bend
Though you're tired and weary
Still journey on to your happy abode
Where all that you love
And are dreaming of
Will be there at the end of the road.
-Laura Ingalls Wilder |
| windypines |
Posted - Sep 12 2008 : 10:32:56 AM
thanks Sherri, boy those are different looking!
Michele |
| mikesgirl |
Posted - Sep 11 2008 : 9:42:44 PM
Yes - they are a summer squash - the look like flying saucers. Here's a picture
http://en.wikipedia.org/wiki/Pattypan_squash
Farmgirl Sister #98
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| windypines |
Posted - Sep 11 2008 : 12:51:15 PM
I have never heard of patty pans. A type a squash?
Michele |
| prairielandherbs |
Posted - Sep 11 2008 : 11:43:54 AM
i make a casserole with them. Slices of onion, tomato and pattypan/zucchini/summer squash, layered in a pan with loads of herbs and lots of cheese, bit of salt and pepper. Can add shredded beets and/or carrots. Cook until veggies are soft and cheese is melted. we eat this all the time in the summer! |
| gramax18 |
Posted - Sep 10 2008 : 7:54:12 PM
Sherri, I raise the patty pan squash and the way that we like them is to cut them in about 1 inch pieces and saute them in butter with an onion cut about the same size with some salt. Last year I made them into pickles using my bread and butter recipe. They turned out pretty good. Hope this helps. |
| lovelady |
Posted - Sep 10 2008 : 5:43:24 PM
This year they are the only squash that really produced for me. I agree with Diane that they were not very exciting, Once or twice I sauteed them in a bit of oil, garlic, and red peppers, then tossed with some vinaigrette. They were pretty good, and my toddler loved them. I have shredded a bunch and frozen them to use later for quick breads and cakes. I haven't done it before, so I can't really tell you how it will work, but I think they should be OK, much like zucchini. |
| Bellepepper |
Posted - Sep 10 2008 : 3:35:21 PM
Yes, I have frozen patty pans. I slice them horzional, freeze them on a cookie sheet then bag them. About the only way I fix them later is battered and fried. Not bad in a stir fry. |
| Contrary Wife |
Posted - Sep 10 2008 : 12:39:10 PM
That is how it goes. For years I tried to juggle canning peaches and pears and attend our county fair with my daughter for four days while she did her 4-H animal thing. It can be frustrating. I'm wondering if they would be like zucchini when you freeze it, watery when it's thawed out. Maybe if you blanch them first. I'd look it up in a cookbook or perhaps the Ball Blue Book of canning and freezing.
Teresa Sue
Farmgirl Sister #316
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| DaisyFarm |
Posted - Sep 10 2008 : 12:36:04 PM
I'd love to hear ideas of what do to with them too. I grow and sell all kinds of them, but to be honest, I find them watery and tasteless! I baked one last night for supper, we ate it, but can't say that it had any flavor.
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