I think they may be a bit sweeter smaller. Don't take my word for it though, as I'm not certain if that's universal or me. I love pattypan squash though, and been hoping to find some in the store. I steam them whole and eat them that way.
I suppose I haven't got anything to lose by harvesting them smaller! I've seen pictures on the internets where it looks like they are so small that they much have been harvested pre-fertilization! Hm!
Yes, pick them smaller! They're less bitter and have a more delicate flavor smaller.
When I grill squash, I always marinate it in olive oil with lots of garlic and resinous herbs like thyme and rosemary. Then again, I like the flavor of the squashes I grill. Patty pan isn't my favorite either. I think all yellow squashes have an off flavor.
How long do you marinate 'em? Can I just put them directly on the grill, or do I need some funky vegetable attachment? (Man. I feel like I am generally fairly capable at cooking, I feel like a fool with this new appliance!)
Marinate anywhere from a few hours to overnight! Refrigerate if marinating for more than a few hours. The longer you marinate, the more flavor your squash will soak up. I forgot that I often put a splash or three of a fancy vinegar in there.
As for grilling implements, it's nice to have something to hold your veggies. Kabob skewers are cheap and easy (I prefer the reusable long metal ones; if you use bamboo ones, be sure to soak them for 30 minutes before use). Kabob baskets are more reliable. Large grilling baskets are my favorite. Veggies are often smaller than a grill can handle, and get soft/slick when cooked, so it's all too easy to drop them into the coals (or have them cook right off a kabob skewer).
Grilling can be tricky, but it's real fun once you get the hang of it. My go-to guide for grilling is a section in Vegetables by James Peterson. The book is by no means vegan, and some of the French methods he uses vary greatly from my rustic approach, but the section on grilling is spot on, in an easy to read encyclopedic
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Thanks so much! I will definitely look up that book.
I have kabob skewers for some reason or another, so I'm covered there! I will have to go grill-basket shopping. I will be sad if my veggies fall through the grill. :-)
I love pattypan squash. I like it simple - a bit of veggie butter/earth balance or olive oil, salt and pepper. Yum. We often make them this way with half pattypan and half zucchini.
You could make a simple marinade out of olive oil, salt, pepper, some herbs and garlic and grill them that way.
Or you could make a wonderful sandwich with an olive relish or tapenaude, greens and alternating slices of grilled pattypan squash, zucchini, mushroom and eggplant and roasted red pepper.
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I suppose I'll get over it if they are tastier. ;-)
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When I grill squash, I always marinate it in olive oil with lots of garlic and resinous herbs like thyme and rosemary. Then again, I like the flavor of the squashes I grill. Patty pan isn't my favorite either. I think all yellow squashes have an off flavor.
Reply
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As for grilling implements, it's nice to have something to hold your veggies. Kabob skewers are cheap and easy (I prefer the reusable long metal ones; if you use bamboo ones, be sure to soak them for 30 minutes before use). Kabob baskets are more reliable. Large grilling baskets are my favorite. Veggies are often smaller than a grill can handle, and get soft/slick when cooked, so it's all too easy to drop them into the coals (or have them cook right off a kabob skewer).
Grilling can be tricky, but it's real fun once you get the hang of it. My go-to guide for grilling is a section in Vegetables by James Peterson. The book is by no means vegan, and some of the French methods he uses vary greatly from my rustic approach, but the section on grilling is spot on, in an easy to read encyclopedic ( ... )
Reply
I have kabob skewers for some reason or another, so I'm covered there! I will have to go grill-basket shopping. I will be sad if my veggies fall through the grill. :-)
Reply
You could make a simple marinade out of olive oil, salt, pepper, some herbs and garlic and grill them that way.
Or you could make a wonderful sandwich with an olive relish or tapenaude, greens and alternating slices of grilled pattypan squash, zucchini, mushroom and eggplant and roasted red pepper.
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