This is a journal of my vegetable gardens. Skippy was my first dog and he thought the garden was his, even though I did all the work. But Skippy always stood by me and was a great friend. Now Suzie and Charley follow in his footsteps and garden with me. We're located near Boston (USDA zone 6A). I have a community plot, a backyard vegetable garden, fruit trees and berry bushes, chickens and bees. I use sustainable organic methods and do my best to grow all of my family's vegetables myself.

Friday, July 23, 2010

giant patty pan squash bread

giant patty pan
giant patty pan sliced giant patty pan grated
giant patty pan bread

After returning from vacation, I found this giant white patty pan squash growing in my garden. I should have weighed or measured it. I didn't, but it was pretty big. It made about 8 cups of grated squash. I made my old summer squash bread recipe. Its exceptionally good!

I also sauteed some grated squash for dinner. I added a bunch of chopped onion, fresh garlic and thyme, then lightly sauteed in olive oil. After it finished cooking, I grated on a bit of Robusto cheese. Delicious! I'd like to find a recipe for grated squash where it holds together like a potato pancake. The nice white squash looks very much like potato, but has delicious squashy sweetness.

These 2 recipes used up about 4 cups of grated white squash. Another 4 cups yet to go. And then there are the zucchinis and yellow squashes I found too....

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19 Comments:

Blogger meemsnyc said...

yum, I love squash breads. I've never had patty pan squash before but I bet its so good.

July 23, 2010 5:53 PM

 
Anonymous Leanna Bowles said...

Here is a recipe for Zucchini Pancakes. I have not used them for other types of squash, but I am sure that any summer squash would work fine.

They are wonderful served with sour cream. Enjoy!

http://beyondsalmon.blogspot.com/2007/04/zucchini-pancakes.html

July 23, 2010 6:21 PM

 
Blogger Jackie said...

Ask, and ye shall receive :)

Zucchini and Potato Pancakes

1 small zucchini, grated
1 small potato, grated
1 egg, beaten
1/4 cup rice flour
pinch salt
pinch of pink peppercorn
chives
olive oil

Squeeze out most of the moisture from the grated zucchini. Pat dry if necessary. In a bowl combine grated zucchini, potato, egg, rice flour, salt, pink pepper and chives. Heat some olive oil in a pan. Add about a tablespoon of mixture and flatten it. Cook till golden brown, flip and finish cooking. Serve with aioli.

July 23, 2010 6:49 PM

 
Blogger kathy said...

These sound SOO good! Thanks. Can't wait to try.

July 23, 2010 8:19 PM

 
Blogger MUDNYC said...

That looks so much like our bennings green tint squash!

July 23, 2010 9:16 PM

 
Blogger Karen Anne said...

I've grown cucumbers for two years, Marketmore. They are really huge, too huge to use in a salad for one person. Can you suggest a smaller variety? Thanks.

July 24, 2010 8:37 AM

 
Anonymous Anonymous said...

I enjoy your blog very much. I'm in Maryland and I was amazed to see what you had growing just because of your cold frame head start.
We actually grated zucchini and froze it a couple of years ago and it was a total flop, wet and mushy. Could you update your experiment with frozen grated zucchini? Did you squeeze it first? Thanks,
Anna in MD

July 25, 2010 10:06 AM

 
Blogger kathy said...

It worked very well for me to freeze grated zucchini, but yes it gets wet and mushy, so its only for using it to make zucchini bread with. I think it also works well in soups or risotto. I did not squeeze it.

But last year I realized that there's not a lot of point to saving the zucchini because once its finished, the pumpkins start ripening and they make great bread and store well. So I don't end up using the frozen zucchini.

July 25, 2010 12:26 PM

 
Blogger kathy said...

Last year I grew 4 or 5 varieties and my favorite was Diva. Its a beautiful small smooth bright green cucumber that tastes delicious! I highly recommend it.

I also like little pickling cukes, but any cucumber if you forget to pick, will get big. I like North Carolina pickling cukes because they have a nice white skin with chartreuse flesh. (They get an not so pretty orangey color if they grow too long.) I am also growing Boston Pickling variety this summer and it seems nice, though I've lost a few and ended up with giants. (the white ones are easier to find.)

July 25, 2010 12:31 PM

 
Blogger kathy said...

Yes, it is Bennings green tint. But no hint of green left in this overgrown one! The little greenish ones are delicious on the grill.

July 25, 2010 12:34 PM

 
Blogger Karen Anne said...

Thanks, Kathy. I check my garden almost every day, but I am always finding giant cucumbers. I think they sneak in from some alternate space-time continuum.

July 25, 2010 12:58 PM

 
Blogger kathy said...

I think the cukes and zukes sneak in and the tomatoes sneak out. This may be a new physics discovery.

July 25, 2010 1:20 PM

 
Blogger MUDNYC said...

OK I had no idea that bennings was the same as patty pan! Thanks for teaching me something almost every day. I love your blog!

July 26, 2010 3:06 PM

 
Anonymous Chiot's Run said...

Sounds delish! I want to grow some pattypans some time.

July 26, 2010 3:56 PM

 
Blogger Sarah said...

just found your blog by google-ing "giant patty pan". just pulled my first 2 out of our garden and one is probably 7 inches across. glad to know what to do with them! going to borrow a food processor and make some squash bread and freeze the rest. and yes, the cukes got away from me too over a few days and now i have one that's practically zuke sized. already pickled 9 jars and just weighed the latest haul and its 22 lbs of cukes and the 2 patty pans!

July 26, 2011 4:21 PM

 
Anonymous Anonymous said...

This squash is very good if you slice fairly thick and then coat it with Self Rising flour, salt and pepper and fry till crisp in fairly deep olive oil.
Then just make a sandwich with two pieces of bread nothing else.....delicious

July 26, 2011 4:32 PM

 
Blogger Kim Guare said...

I hope you don't mind me using your image of a patty pan on my blog. I have attached a link to your blog next to the image in return. You were the only one with a big beautiful white patty pan and I wanted people to know how wonderful they are! I have never made summer squash bread, it looks so good. I will have to try it. If you do not like me using your image I understand, just let me know and I will take it down. Thank you!

August 17, 2011 9:27 AM

 
Blogger kathy said...

NO problem Kim. Thanks for asking and for the link!

August 18, 2011 10:48 AM

 
Anonymous Anonymous said...

From South Africa. Husband grows GIANT patty pans in the garden... weighing up to 1,5kg! Handing out to all who will eat. Need some other recipes because you can only eat so many roast squashes. Like the idea of the bread and the stuffing. Any preserve ideas?

December 06, 2012 2:06 AM

 

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