Flying saucer squash harvest size?

gratefuledJune 5, 2007

They've landed...question is, how large should I let these little close-encounter suckers get to be, for best flavor? I've googled them up and down, back and forth, and can't find a recommended harvest size.



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You can harvest anytime 'til the skin isn't tender enough to pierce with a fingernail. I found the smaller the better seemed best for these. Three to four inches across isn't bad!

    Bookmark   June 5, 2007 at 8:28AM
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I usually pick them at about three inches diameter.
Do either of you have a good recipe for cooking them besides steaming? They are rather plain compared to other varieties of squash.
Mrs H

    Bookmark   June 5, 2007 at 2:50PM
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As with most vegetables, you can harvest any time you feel they're large enough to eat and are often more palatable in terms of texture and flavor when younger. I'd harvest at 4-6 wide. The more frequently you harvest, the more yield from the plant overall.

By the way, if I'm assuming correctly, you are referring to what is commonly called the "Patty Pan Squash".

    Bookmark   June 5, 2007 at 3:37PM
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I keep seeing pictures of piles of the little ones, but we've got two plants that only give us a few a week so far. We've been picking them as big as 5-6 inches and they taste pretty good.

Last weekend we took three of those big ones, steamed them for a few minutes, scooped out the insides, mixed that with some cooked garlic and onion, salt, pepper, oregano and cheese, and stuffed it back inside the shells. Then we put a bit of cheese on top of each one and baked them until the tops were brown and bubbly. Turned out great.

    Bookmark   June 5, 2007 at 3:43PM
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I was thinking I'd slice them in half across the radius (like splitting an Oreo) and grill them.


    Bookmark   June 5, 2007 at 4:59PM
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cambse(8 - Renton WA)

Here's a recipe that I like.

Summer Squash Medley


* 2 tablespoons olive oil
* 1 yellow onion, sliced
* 4 cloves garlic, minced
* 1/2 cup vegetable broth or white wine
* 1 ear corn, kernels cut from cob
* 2 cups sliced yellow squash
* 2 cups sliced zucchini
* 1 tablespoon chopped fresh parsley
* 1 tablespoon chopped fresh basil or to taste
* 1 tablespoon chopped fresh oregano or to taste
* 2 tablespoons butter
* salt and pepper to taste
* 2 tomatoes, chopped, added at the end


  1. Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender. Stir in fresh tomato.
  2. Mix the parsley, basil, oregano and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.

May be served with sausage and over rice to make an entire meal.

Go Squash!

    Bookmark   June 5, 2007 at 5:28PM
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jimster(z7a MA)

I've never grown these. I'm very fond of crookneck squash.

What are the good attributes of patty pans? How do they compare with other summer squashes for flavor and susceptibility to SVB and powdery mildew?


    Bookmark   June 5, 2007 at 6:16PM
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