Patty Pan are a summer squash and it’s been a bumper year for the crop at The Farm. Production is coming to an end in the field for the year – so enjoy them while you can!
Happy PattyTheir origins are in Italy, but most commercial production today comes from Central and South America, where they thrive in the warmth and sun. They’re deep rooting, need good soil and like plenty of water. This year they’ve really taken off at The Farm, thanks to the fabulous summer.
Farmer’s Favourite
We grow two varieties - the Custard White and the Jaune. Eighty were planted at The Farm, with 50-60% of the crop being harvested in August. Our head grower, John English, loves Patty Pan because they don’t need a daily pick. These fuss-free favourites are fine to harvest once a week.
Squash Nosh
Their skins are thinner than traditional squash – so no need to peel. They can be eaten raw, lightly cooked or stuffed. They have a subtle taste, but soak-up flavours well, so are suited to being cooked with spices and herbs. If Patty Pan aren’t in season, replace them in recipes with courgettes.
