GROW: The Book
My favorite are real, heirloom crook neck and white patty pan. White scallop/patty pan are becoming very hard to find - you notice one was in the photo at the beginning of the article, but not even mentioned in the article.
@judsoncarroll4 actually they were mentioned (SCALLOP) down near the bottom of the article after the Tatume.
"Also sometimes referred to as flying saucer squash, scallop varieties come in a range of colors, including white, yellow, green, and also patterned."
Just roasted 4 (approximately 5") yellow ones on Tuesday. Those are in the freezer until I have time to put them in a recipe.
The yellow scallop are good. They are very firm and have a more rustic flavor than the white. THe white is the best for frying!
I planted Sunburst, a yellow scallop summer squash, for the first time this year. Love it! It’s pretty, texture is great, taste is almost buttery, it stores well, easy to grow and prolific. My next project is to try pickling it. So if anybody has tried the small whole squash pickled I would welcome your insights.