Daddy Pan, Mummy Pan and Baby Pan aka the Pattypan family ~ Pattypan recipes
I want to thank you all for the fantastic suggestions, inspiration, opinions, and laughs. A treat for me when my brain was frazzled and I was left looking at my aliens wondering what on earth to do with them – you came in your spaceships to inter-galactic rescue.
There were a few who hadn’t seen or heard of Pattypan’s before, welcome to my world I say! Lots of you commented that you’d only ever seen green or yellow ones – these aliens speak with a French accent, and the variety is Pattison Croblan, a summer squash. Collectively you advised me to pick them young (at baby pan’s size), when the flesh is younger and not as tough.
There is a decided camp of love and not so love with the croftgarden and Tandy finding them tasteless and have collectively given up on them. While ShimonZ prefers to photograph squash – I totally appreciate that! As far as I’m concerned the jury is out on the taste test trials, we’ll see when I’ve worked my way through all your suggestions.
Many of you like Debra from Three Well Beings recommended steaming , Mandy from thecompletecookbook is a girl after my own heart – advising the art of throwing lots of butter and herbs at them after having lightly steamed them, or as Marie of gardenfreshtomatoes suggested herby cheese, her solution to ALL summer cooking.
It seems that Teresa Blackburn Is joining me on my space travels, having planted them for the first time and grown them because we like the way they look! But at least she has a plan of sorts – it involves cutting them up, tossing in olive oil and seasoning with salt and pepper and roasting them. Inger Wilkerson took roasting them to another level – by caramelizing them in butter.
Growing Up in the Garden recommends adding them to a quiche alongside some tomatoes – a perfect summer choice. Eha – the gem has given me several ideas including the bonus info that they are fine raw, grated and added to a favourite dressing: something with yogurt, chill – don’t you like the idea of that?!
dadirri7 – chucks them in stir frys, and treats them like courgettes, Norma Chang adds them to everything and Eha added sage advice on avoiding overcooking them, especially when stir frying. And thinkingcowgirl – reminded me of grating them and using in a cake, her suggestion was for grated squash in an orange/almond cake – sounds perfect doesn’t it!
Kim Bultman – reminds us not to peel them, the skin is perfectly tasty, and to use them with Greek seasonings – like oregano for a taste of summer. I think Tammy sums them up ” These are really versatile so you can bake, roast, grill, saute and just add other things that you love”
And if in doubt there is always soup the Soup Dragon that is 🙂
The comedians joined in too with Saskia (1=2) suggesting I buy some stick-on googly eyes, her youngest likes to customise weird vegetables with them. And to round the comedy off ChgoJohn he of stuffed courgette flower flame, in his own words “I dunno, Claire. Maybe pick ‘em earlier … much, much earlier … like the blossom stage and, well, break out the cheese and frying oil. Other than that, listen to your more knowledgeable comments.”
As I work my way through summer eating, it is Maggie’s suggestion that is the big hit of summer 2013. My patty pan hero is Maggie – aka Chica Andaluza mum 🙂
Maggie’s Super Simple Summer Risotto
You can make this with any summer squash or courgette, a mix of varieties and colours makes for a delicious, easy, simple and tasty summer risotto.
- Grate patty pan and zest a lemon and chop a large handful parsley and set aside.
- Make a risotto – your choice of onion or shallot, some garlic and maybe a dash of white wine and plenty of vegetable stock.
- In the last five minutes turn off the heat under the risotto and throw in the prepared ingredients (patty pan, lemon zest and chopped parsley), mix well and cover with a clean tea towel.
- Serve with butter, parmesan and black pepper.
It is the grating and no-cook of the patty pan / courgettes with the hint of lemon that makes this a true summer risotto.
Growing Patty Pan
If you are inspired to grow them – sow and grow as you would for courgettes and summer squash but I recommend giving them plenty of room, the leaves are huge and create a dense canopy under which the patty pan hide. I would plant them about 3ft apart, just be generous with spacing and good compost or well rotted manure!