Exploits of a Vegan Wannabe

Over the weekend we went to Eastern Market, Detroit’s lush and bountiful public market. It has been feeding the Metro Detroit area since 1891. It is one of the longest running public markets in the exact same place that it began, at the city’s center. Everytime we go it is an adventure in edible excitement.

One of the treasures I went in search of were Patty Pan squash. They are also called Scallop Squash. They look like small flying saucers and can range in size from that of a brussel sprout to the size of a large apple. I have seen them in several colors including yellow, green and white. The ones I most recently scored at Eastern Market were  tiny with mottled yellow and green skin.

I love Patty Pan squash the way you could love a hot fudge sundae which is strange because my opinion of zucchini and yellow squash is marginal at best. These are different. They are crisp and buttery. They feel special, like a treat.

I have read that their growing season is only through August, but I have seen them more in late fall now than any time before.  My thought is that we should buy and consume as many of them as we can find. Because I love their flavor, I tend to spare them my usual barrage of spices when cooking. I like to trim off the ends, cut in half or quarters and sautee with granulated garlic and a pinch of sea salt and black pepper.

 Sauteed Patty Pan Squash

by: S. Duquet

Ingredients

4C small or chopped Patty Pan squash

1/2 C water

1 tsp (or more) granulated garlic

1/16 tsp black pepper

1/16 tsp sea salt

Make it Happen

Put all ingredients into a sautee pan lightly coated with spray oil and cook over medium heat until fork tender. This will only take a few minutes (5-7)  You may cover your pan to help the pattypan steam, but continue to stir every so often so the garlic does not burn. I like to keep mine al dente so I taste them when they appear to be fork tender. Please be careful…they will be scorching hot. Remove from heat and enjoy immediately.

Last night I served ours over a bed of garlicky whole wheat couscous. Voila…a garden masterpiece in under 10 minutes. We served with biggie salads brimming with dark leafies and dinner was ready.

The next time you see these small treasures at your market, grab a bunch. You may just fall in love with them too.

Have a delicious day.

Tags: compassionate eating, Engine 2 friendly recipes, Pattypan squash, plant based diet, vegan side dish, vegan wannabe