DATE: Wednesday, July 30, 1997              TAG: 9707290022

SECTION: FLAVOR                  PAGE: F6   EDITION: FINAL 

SOURCE: BY RUTH FANTASIA, FLAVOR EDITOR 

                                            LENGTH:   33 lines

PATTY PAN SQUASH LOOKS LIKE MUDPIE, TASTES BETTER

PATTY PAN squash is one of the many summer vegetables that grow well in eastern Virginia. It is shaped like a mudpie or those patty-cakes we used to make as children. However, some folks call it scallop squash because of the scalloped edge.

Patty pan squash is grown in white, green and yellow varieties as has been served in Hampton Roads since before American Indians introduced it to the Europeans, according to ``Vegetables'' by Roger Phillips and Martyn Pix (Random House, 1994).

Availability: Like zucchini and yellow crookneck, the best time of year for patty pan squash is in the late spring and summer, according to the Virginia Department of Agriculture and Consumer Services.

Selection: ``The firmness of summer squash is clue to freshness,'' says Jack Murdich in ``Buying Produce'' (Hearst, 1986). Apply gentle pressure to both ends. If it is soft and rubbery, don't buy it. Also, pass up squash that is large. ``The smaller the squash, the smaller the seeds.''

Storage: Store in the refrigerator until ready to use. However, since summer squashes are picked when immature, they do not store well. Avoid buying them unless you will prepare them within a couple of days.

Nutrients: A 1/2-cup serving of patty pan squash contains about 10 calories and is fat- and sodium-free. ILLUSTRATION: Photo

HUY NGUYEN

Patty pan squash is pie-shaped and has a scalloped edge.

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