Organic Grey Buckwheat Flour Bulk

The pattypan squash is also known as scallop squash, sunburst squash, granny squash, custard marrow, custard squash, cibleme in Cajun French, white squash, scallopini or simply “squash” in Australian English. Patty pan squash comes in yellow, green, and white varieties. Patty pan or scallop squash is a tender summer squash, like zucchini or yellow squash. The squash is most tender when relatively immature; it is generally served when it is no more than two to three inches in diameter.

Pattypan is a good source of magnesium, niacin, and vitamins A and C. One cup contains approximately 20 to 30 calories and no fat. It is often sliced, coated and fried until golden brown, or simply boiled. In Polish cuisine, they are pickled in sweet vinegar.

Origin:  France
Packaging: None
Storage: The hard skin protects the flesh and allows it to store longer than summer squash. Store Patidou Squash in a cool, preferably dark, well-ventilated area for up to 3 weeks.  Wrap cut pieces in plastic and refrigerate up to five days.
Usage:  The patidou turned out to be delicious roasted and mashed with some butter and spices including nutmeg and Caribbean colombo powder, which is a kind of curry powder. The flesh has a distinct flavor of chestnuts and isn’t as sweet as some other squashes. Squash can be enjoyed in many ways- usually preparation involves extensive baking to soften the squash and then you can do whatever you please once the flesh is tender.

Price is per kg (variable number of pieces)