Doggie drinking stations were much appreciated Saturday at the farmers market. We are making up for that cool spell we had earlier in the month with a run of hot days. Oh well. It's summer. It's Kansas. It's supposed to be hot and sticky.
The gladiolus were especially spectacular but I came home with a bouquet of snapdragons, zinnias, and gomphrena.
Oh and some patty pan squash.
Who knew that was what these little flying saucers were called. I didn't know it was a "summer squash". I am also not 100% sure how to cook it, but supposedly you don't have to peel it. Unless I hear from one of you before 5pm tonight with another idea, I am going to cut off the top, remove the seeds, cut it into wedges, drizzle it olive oil and some spices, and roast it.
Or I might just keep looking at them for another day or so. They definately fall into the category of foods that make you smile just by looking at them.
Treat them as you would a small zucchini. No need to peel or seed, just "top & tail." I like to cut them in a way that maintains the integrity of their unique shape; a little fussy, yet worth it for the smile factor.
Posted by: Karen Schumacher | 09/01/2013 at 09:50 AM
I've heard them called "patty pan squash". Let us know how they turn out.
Posted by: jeanette, mistress of longears | 09/01/2013 at 10:45 AM
Yes I was also going to say Patty Pan squash -- my grandmother used to grow the bright yellow ones and she called them sunshine squash but I doubt if anyone else did!
Love your Farmer's Market photos! Makes me want to run out and buy flowers!
Posted by: Rhonda H. | 09/01/2013 at 11:34 AM
The okra looks so fabulously fresh. I wish I was there, and I would buy it all up! All the flowers look amazing too. Maybe it's good I'm not there, or I would buy everything!
Posted by: Debbie J | 09/01/2013 at 12:49 PM
Love the name Patty Pan Squash. This (Patty Pans) was my big sister's secret name with my Mum (we all had one). I'd forgotten that!
In France, they're called patissons. Maybe that's where the name comes from - or the other way round. Anyway, they are delicious and versatile. Hope you enjoyed them.
Posted by: Chrissy | 09/01/2013 at 02:21 PM
Have you done okra on the grill? Salt, pepper and olive oil. delectable
Posted by: SusanS | 09/01/2013 at 02:52 PM
I've never cooked these little cuties. Love the name and look of them. They remind me of those miniature pumpkins that will soon make an appearance in our markets. By this time (2:30 PDT) you've probably cooked & eaten the Patty Pans, be sure to give a review.
Posted by: Joan | 09/01/2013 at 04:38 PM
LOVE the okra!!! Best fried with a little hot vinegar on it!!!!
Posted by: emie | 09/02/2013 at 07:48 AM
oooooh, fresh okra. i moved from texas to new york and most people don't know what okra is or what they are missing. and black-eyed peas too, i would give an arm and a leg (well maybe not really) for some fresh black-eyed peas. up north they are sometimes called cow peas and you can guess what they do with them, crazy people. i have seen the patty pan squash before but like you i never knew how to cook them. sounds interesting.
i have enjoyed your farmer's market pictures all summer. thanks for sharing that little bit of life with us.
Posted by: maryk | 09/02/2013 at 02:55 PM
This is the thing wabout squash, they are so beautiful,you don't want to chop them up... like aubergines I can't stop looking at them :)
Posted by: Bobby | 09/04/2013 at 09:25 PM