Patisson Panache Verte et Blanc Squash

(C. pepo) (aka Variegated Scallop, Green and White) Described in Vilmorin's Description de Plantes Potageres (1856). Excellent eaten young when fruits are sea foam green; dark green stripes appear as they continue to mature. Keep picked clean for best yields. 60-70 days.

• 60-70 days
• Organic
• Summer squash
• Sea-foam green fruits mature to white with dark green stripes
• Excellent when eaten young
• Highly productive

This variety works for:

• Steaming
• Sautéing
• Baking
• Roasting
• Ornamental

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