Green Pattypan seed Cucurbita pepo Pumpkin

LATIN NAME: CUCURBITA PEPO

COMMON NAME: Green Pattypan Squash, Summer Squash

The green pattypan squash is a distinctive small, disk-like squash with scalloped edges, like a toy top or a flying saucer, and its pleasant, nutty flavour has made it a beloved summer vegetable. It grows as a bushy annual of the gourd family, with broad, lobed leaves and large, golden-yellow, funnel-shaped flowers, followed by the tender, round, flattened, scalloped green fruits of many flat, white seeds. It is a variety of Cucurbita pepo, native to the warm regions of the Americas, and it is grown as a fine warm-season vegetable, prized for its decorative shape and its tender, nutty flesh.

Scientific Research & Plant Biotechnology

The pattypan squash has a real and distinguished place in research. It has been studied in horticulture and vegetable science, since its tender, scalloped fruits have made it a valued warm-season vegetable, and researchers and growers have examined its growth, its yield and its breeding, while its value as a fine vegetable has drawn attention in the international agricultural and food press. The plant has also been studied in food science and nutrition, since the tender fruits are rich in vitamins and valuable nutrients, and researchers have examined the fruits and their composition, while the value of the summer squash in the cooking of many lands has been of continuing interest across the world. The species has also been studied in botany and ecology, since it is a native of the warm regions of the Americas, and its relationships, its distribution and its role in the wild have been examined. For a vegetable of such fine fruit and such a distinctive shape, the pattypan squash has a rich and continuing record of study.

Ecological & Economic Value & Wide Applications

To grow the Green Pattypan Squash from seed, ecologically, the pattypan squash is a generous plant of the garden. Its large, golden-yellow, funnel-shaped flowers feed the bees and the many insects, and its broad, leafy stems give a fine, dense cover to the ground of the vegetable garden. Its economic value is real: the pattypan squash is prized for its tender, scalloped fruits, which can be steamed whole, hollowed out and stuffed, or sliced and sautéed in butter, and its value has drawn attention in the international agricultural and food press. To start the pattypan squash along, soak the large, flat seeds in warm water overnight, then sow them in pots of moist, free-draining compost and keep them lightly watered in a warm, sunny place.

soak the large, flat seeds in warm water overnight, then sow the young pattypans in pots of moist, free-draining compost and keep them lightly watered in a warm, sunny place.

LATIN NAME: Cucurbita pepo

COMMON NAME: Summer Squash

The summer squash is a handsome, vigorous, trailing or bushy annual of the gardens, and its broad, lobed leaves and its large, golden-yellow, funnel-shaped flowers, followed by the delicious, tender, round or scalloped fruits, have made it one of the most valued of the warm-season vegetables. It grows as a bushy or trailing annual, reaching up to one metre or more, with the branching, leafy stems bearing the alternate, broad, shallowly lobed leaves and, through the summer, the many large, golden-yellow, funnel-shaped flowers, followed by the delicious, tender, round, flattened or scalloped, green or yellow fruits of the many flat, white seeds. It is a species of the flowering plant in the gourd family, and it is native to the warm regions of the Americas, while it is grown as a fine warm-season vegetable, and it is known as the summer squash or the pumpkin.

The summer squash belongs to the gourd family, Cucurbitaceae, and it is a species of the bushy or trailing annual, native to the warm regions of the Americas, while it is grown as a fine warm-season vegetable, and it is known as the summer squash or the pumpkin. It is prized for its delicious, tender, round or scalloped fruits.

Scientific Research & Plant Biotechnology

The summer squash has a real and distinguished place in the research. It has been studied in the horticulture and the vegetable science, since its delicious, tender, round or scalloped fruits have made it one of the most valued of the warm-season vegetables, and researchers and the growers have examined its growth, its yield and its breeding, while its value as a fine vegetable has drawn attention in the international agricultural and food press as a vegetable of the warm garden. The plant has also been studied in the food science and the nutrition, since the tender fruits of the summer squash are rich in the fine vitamins and the valuable nutrients, and researchers have examined the fruits and their composition, while the value of the summer squash in the cooking of the many lands has been of continuing interest across the world. The species has also been studied in the botany and the ecology, since it is a native of the warm regions of the Americas, and its relationships, its distribution and its role in the wild have been examined, while the ecology of the warm-land plants has been of continuing interest, and its large, golden-yellow, funnel-shaped flowers have been of interest to the gardeners. For a vegetable of such fine fruit, the summer squash has a rich and continuing record of study.

Ecological & Economic Value & Wide Applications

Ecologically, the summer squash is a generous plant of the garden. Its large, golden-yellow, funnel-shaped flowers feed the bees and the many insects, and its broad, leafy stems give a fine, dense cover to the ground of the vegetable garden.

Its economic value is real. The summer squash is prized for its delicious, tender, round or scalloped fruits, and its value has drawn attention in the international agricultural and food press as a vegetable of the warm garden, while its fine, tender fruits have been used in the fresh cooking and the fine dishes of the many lands. For a grower, the summer squash is an easy and rewarding vegetable, and for a gardener it brings a delicious, tender, round-fruited plant to the vegetable garden. The seeds are easy to start — soak them in warm water overnight, then sow them just below the surface of a pot of moist, free-draining soil, keep them lightly watered in a warm spot, and theyll be sprouting readily, growing on into a golden-flowered, fruit-bearing plant.

Like the yellow variety, this is a distinctive small disk-like squash with scalloped edges, like a toy top or a flying saucer. The flavour is pleasantly nutty. They are most tender when just 5-8cm (2-3") across. They can be steamed whole, or hollowed out, stuffed and baked, or they can be sliced, sauteed in butter until golden brown. They also make a most decorative container at the dinner table for other foods when scooped out. Easy to grow. 49 days.