Green Patti       Yellow Patti

Description

This unusual sauce-like shape that is often likened to a mushroom cap. The skin is usually very pale green, bordering on white, but it can also be golden yellow. Less soft than the skin of zucchini, it turns white and becomes as hard as a winter squash when very ripe, making it necessary to remove the skin. The firm, whitish flesh is less watery than that of zucchini and has slightly sweet taste that is reminiscent of the artichoke.

Evergreen Pattis

• Baby Green Patti
• Baby Yellow Summer Patti

Pack Sizes

Buying

When choosing summer squash, look for firm, undamaged specimens with a glossy skin that is free of cracks and blemishes.

Nutritional Information

Beets are an excellent source of potassium, and vitamin A and a good source of vitamin C, folic acid and pantothenic acid.

Preparing

Wash  and cut off both ends. It can be used whole, grated, halved or cut into cubes, strips, or slices. It can also be stuffed by cutting it in half length wise and scooping out some of the flesh.

Serving Ideas

Summer squash can be eaten raw or cooked. Raw squash is good on its own or served with a dip; it can also be added to appetizers, salads or sandwiches and is good marinated. Squash is delicious cooked in its juice with garlic, onions, and tomatoes. Squash is often stuffed and baked gratineed, braised, fried in batter or bread crumbs, or roasted. It can also be added to stews, soups, quiches and omelets.

Storing

Summer squashes are easily damaged and should be handled with care. Place them in a perforated plastic bag in the refrigerator where they will keep for about 1 week. Wash them just before using them.

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