We have the first squashes in from Ripple Farm this week. The processional nature of the summer harvest tends to starts light and gets progressively heavier, and squash are a good example of this.
These little yellow pattypans will fit easily in the palm of your hand and are very versatile. They can be cut in two and grilled or roasted, or part-steamed, and then stuffed and baked in the oven.
You can even take one into work with you, cut the top off, remove the seeds, season, and microwave for around 4 minutes: a lovely light lunch!
And for most of these summer squash, you can eat and enjoy the skins, which is not always the case for the autumn squashes.
