Delightful scalloped (pattypan) squash the size of teacups ran away with All-America Selection honors when it was introduced in 1985. This charming summer squash has the perfect combination of firm and tender texture, not to mention a sweet, mild taste.
Bright yellow scalloped fruit is marked in fresh green at both ends, and sports huge flowers that can be eaten as well. The mild, buttery 3 by 2 inch fruits remain firm but very tender, even at full maturity. They are great for stuffing, because the rinds really hold up to cooking, yet never become tough.
If you are new to growing scalloped squash, prepare yourself for a treat. Kids love these little "flying saucers," and they are just the right size for a single serving of nutritious veggies, whether you stuff them, slice them, chop them, or steam them whole. Pick Sunburst young and steam it whole—the flavor is incredible. Each plant brings you several dozen fruits, and they harvest in no time. So easy, so enjoyable, such unbeatable plate appeal.
10 seeds per packet
Sunburst (Patty Pan) Squash Seeds
Summer squash ripens during the hot summer months and, thin-skinned, is best eaten fresh. Sow seeds 1 inch deep directly into the garden after the danger of frost is past. Thin the seedlings to 24 inches apart, or plant several seeds in hills 4 feet apart and then thin to 2 plants per hill. For even earlier harvests, start seeds indoors and transplant the seedlings as soon as they have 2 sets of true leaves and the spring soil has warmed up. Harvest frequently so that plants continue to produce throughout the summer months. Plant again in midsummer for a fall crop.