Wednesday, April 29, 2009

Welcome to the Panhandle Fresh Marketing Assoc. website!

2 comments:

  1. We hope to determine what the consumer wants with respect to fresh (really fresh, not just "raw") produce in our region. Our farmers can serve the consumer more than we ever knew, they just need to know what the consumer wants. Help the farmers by letting them know what you would like to see!

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  2. Here is some neat info about the White Patty Squash that we are delivering this week! Enjoy!

    Patty pan squash is a type of summer squash with a distinctive disclike shape. At a glance, patty pan squash looks sort of like a UFO or a child's top, with a fat center and deeply scalloped edges, and this squash tends to attract some attention in the produce department thanks to its unusual shape. The flavor of patty pan squash is similar to that of other summer squashes such as zucchini, and it can be used in a wide assortment of recipes.

    You may also hear patty pan squash referred to as pattypan squash or scalloped squash. These common names reference the idea that the squash looks sort of like the scalloped molds used to make some fancy desserts. The best patty pan squash is small, generally no larger than the width of a palm in diameter, with a bright, even color.

    These squash are small enough to be cooked whole, and they can be steamed, boiled, or baked after they have been poked to release any pressure which might build up during the cooking process. Patty pan squash can also be halved, stuffed, and baked or broiled, and it may be used chopped in an assortment of dishes where squash might be desirable. The nutritional value of this squash is high: it has lots of magnesium, vitamin A, folic acid, niacin, and vitamin C.

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