Do they taste more like yellow squash than zukes, or vice versa, or is their taste unique? When I lived in NC, I had neighbors who raved about Patty Pan squash and wouldn't eat anything else. I wasn't sure if they liked them because of the shape or what. Of the ones I've grown I like the taste of the yellow squash best. Floured and sprinkled with a little S&P and then sauteed in butter is heavenly spring eating! But there are lots of recipes for the Patty Pans that are stuffed with various things, so they might be more amenable to lots of interesting dishes.

I bought some at the farmers market this weekend. My aunt called me raving about it, so I figured it was worth a try. I will for sure try grilling it! Thanks so much!

That's the ONLY one that has gotten near bloom, and it never did (I tried pollinating it myself, guess I'll see how it goes.) It's 90f by 8am right now, so unless these things are opening at 5am, they aren't blooming. Almost every other squash is dying early on the vine long before they even get close to blooming. Any ideas? :) (1st and third pic are the same plant, middle is my other one)

I am about to harvest some white PP in the morning for an old fashion recipe from Grand Ma. It is a casserole made with chicken pieces, fresh corn off the cob and PP. First brown the chicken pieces(thighs, drum sticks, wings, breast, etc.)in a cast iron pan with VOO. While the chicken browns on all sides(turn pieces over to other side) cube the already washed PP(3 to 4 PPs) and then take the kernels of corn off the cob with a knife(2 to 3 ears). After the chicken is browned add the spices with 1 cup of h2o(spices depend on taste)along with the PP and corn and cover over a medium heat till PP is soft not mushy (al dente)Testing once in a while for taste. Spread some tomato sauce over the top before it is done. Enjoy