Patisson Panache Jaune et Verte Squash
(aka Variegated Scallop, Yellow and Green) Described in Vilmorin's Description de Plantes Potageres (1856). Sent to Seed Savers Exchange by French member Bruno Defay. Creamy white scallop squash with green stripes, borne on bush plants with high yields. Good eating qualities when young, rock-hard ornamental when fully mature.
- 55-70 days
- Summer squash
- Creamy white, green striped, scalloped fruits
- Highly productive
- Good eating qualities when young, rock-hard ornamental when fully mature
This variety works for:
To prepare your squash, rinse the exterior and then cut in half and remove the seeds before baking, roasting, etc.
Winter squash can be pureed and sweetened as an addition to breads, muffins, cakes and pies. Diced and roasted squash can be tossed in warm salads of grains and nuts or with sautéed kale.
Summer squash are best eaten when they are small and the seeds are immature. Sliced thinly, summer squash are used in gratins and savory pies or sautéed or breaded and fried.
Instructions - Sow seeds outdoors in 12" diameter hills after danger of frost has passed. Hills should be spaced 6' apart in all directions. Can also be started indoors 3 weeks before transplanting out.
- Direct Seed: 1" Deep
- Seeds to Hill: 6-8 Seeds
- Thin: To 3-4 Plants
- Light: Full Sun