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Old 10-19-2014, 01:22 AM   #11
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Old 10-19-2014, 08:24 AM   #12
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You could sub them for the mirliton in a maque choux or roast them with sliced fennel and grape tomatoes.
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Old 10-19-2014, 01:31 PM   #13
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These are the most challenging of the squash we grow. I like them when they are really tiny (about 1 inch across) and chop them raw and add them to a salad. When they are larger, I usually cut the top off, scoop out the seeds and treat them as if they were peppers--stuffing them with my favorite stuffing. I do usually nuke them for about 5 minutes before stuffing them. They are very bland in flavour, and a cross between a winter and summer squash. They keep very well. Once they have a "hard" skin, they are turned into to chicken feed.
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Old 10-19-2014, 02:08 PM   #14
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Thank you, Thank you.

These are quite tender still.
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Old 10-19-2014, 05:58 PM   #15
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Question

So Pf, did you and Shrek have your Patty pans yet?
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Old 10-19-2014, 08:32 PM   #16
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Quote:
Originally Posted by Kaneohegirlinaz View Post
So Pf, did you and Shrek have your Patty pans yet?
Yes, we just finished our dinner. I sliced to 1/4 inch thickness and sauteed them in butter with onion, mushrooms and garlic. They got a bit of carmelisation and turned out excellent. There is a small bit left over that will be chopped for a shared omelet in the morning.
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