G'day mates,

I'm looking after a garden for an absent friend and he has button
squash growing. I picked a few yesterday because he said they need to
be harvested regularly to keep the vine bearing.

So what do I do with the things now? I guess simply boiling them
would work. But does anyone have a favourite way of handling the
things that's just a *little bit* more adventurous?

Thanks in anticipation.

Cheers, Phred.

--
LID

On Sat, 04 Sep 2004 00:56:13 GMT,
(Phred) wrote:

> G'day mates,
>
> I'm looking after a garden for an absent friend and he has button
> squash growing. I picked a few yesterday because he said they need to
> be harvested regularly to keep the vine bearing.
>
> So what do I do with the things now? I guess simply boiling them
> would work. But does anyone have a favourite way of handling the
> things that's just a *little bit* more adventurous?
>
What's a button squash <summer/winter>? Can you supply a
picture/jpg for reference?

sf
Practice safe eating - always use condiments

On Sat, 04 Sep 2004 00:56:13 GMT,
(Phred) wrote:

> G'day mates,
>
> I'm looking after a garden for an absent friend and he has button
> squash growing. I picked a few yesterday because he said they need to
> be harvested regularly to keep the vine bearing.
>
> So what do I do with the things now? I guess simply boiling them
> would work. But does anyone have a favourite way of handling the
> things that's just a *little bit* more adventurous?
>
What's a button squash <summer/winter>? Can you supply a
picture/jpg for reference?

sf
Practice safe eating - always use condiments

In article >, wrote:
>On Sat, 04 Sep 2004 00:56:13 GMT,
>(Phred) wrote:
>
>> G'day mates,
>>
>> I'm looking after a garden for an absent friend and he has button
>> squash growing. I picked a few yesterday because he said they need to
>> be harvested regularly to keep the vine bearing.
>>
>> So what do I do with the things now? I guess simply boiling them
>> would work. But does anyone have a favourite way of handling the
>> things that's just a *little bit* more adventurous?
>>
>What's a button squash <summer/winter>? Can you supply a
>picture/jpg for reference?

I think our "squash" is what you Yanks(?) call "summer squash".

Here's an Oz reference devoted to Squash (*not* the game ;-).
<http://www.freshforkids.com.au/squash.htm>

And a recipe they suggest which sounds interesting:
<quoting>

Sliced Squash with Crispy Bacon
Cook 1-2 rashers of chopped bacon in a frypan until crisp. Remove and
saute 1 clove minced garlic and 6 medium squash, sliced, for 2
minutes. Remove and saute 1/2 green apple, thinly sliced with skin on
and 2 finely chopped shallots, for 1-2 minutes. Add squash and heat
through. Serve sprinkled with crispy bacon.
</quoting>

The front page of the following site has a picture of typical green
and yellow button squashes as I know them:
<http://www.formulaforlife.com.au/asp/vegetables.
asp?cmd=show&vegetableid=45>

Cheers, Phred.

--
LID

In article >, wrote:
>On Sat, 04 Sep 2004 00:56:13 GMT,
>(Phred) wrote:
>
>> G'day mates,
>>
>> I'm looking after a garden for an absent friend and he has button
>> squash growing. I picked a few yesterday because he said they need to
>> be harvested regularly to keep the vine bearing.
>>
>> So what do I do with the things now? I guess simply boiling them
>> would work. But does anyone have a favourite way of handling the
>> things that's just a *little bit* more adventurous?
>>
>What's a button squash <summer/winter>? Can you supply a
>picture/jpg for reference?

I think our "squash" is what you Yanks(?) call "summer squash".

Here's an Oz reference devoted to Squash (*not* the game ;-).
<http://www.freshforkids.com.au/squash.htm>

And a recipe they suggest which sounds interesting:
<quoting>

Sliced Squash with Crispy Bacon
Cook 1-2 rashers of chopped bacon in a frypan until crisp. Remove and
saute 1 clove minced garlic and 6 medium squash, sliced, for 2
minutes. Remove and saute 1/2 green apple, thinly sliced with skin on
and 2 finely chopped shallots, for 1-2 minutes. Add squash and heat
through. Serve sprinkled with crispy bacon.
</quoting>

The front page of the following site has a picture of typical green
and yellow button squashes as I know them:
<http://www.formulaforlife.com.au/asp/vegetables.
asp?cmd=show&vegetableid=45>

Cheers, Phred.

--
LID

In article >, wrote:
>On Sat, 04 Sep 2004 00:56:13 GMT,
>(Phred) wrote:
>
>> G'day mates,
>>
>> I'm looking after a garden for an absent friend and he has button
>> squash growing. I picked a few yesterday because he said they need to
>> be harvested regularly to keep the vine bearing.
>>
>> So what do I do with the things now? I guess simply boiling them
>> would work. But does anyone have a favourite way of handling the
>> things that's just a *little bit* more adventurous?
>>
>What's a button squash <summer/winter>? Can you supply a
>picture/jpg for reference?

I think our "squash" is what you Yanks(?) call "summer squash".

Here's an Oz reference devoted to Squash (*not* the game ;-).
<http://www.freshforkids.com.au/squash.htm>

And a recipe they suggest which sounds interesting:
<quoting>

Sliced Squash with Crispy Bacon
Cook 1-2 rashers of chopped bacon in a frypan until crisp. Remove and
saute 1 clove minced garlic and 6 medium squash, sliced, for 2
minutes. Remove and saute 1/2 green apple, thinly sliced with skin on
and 2 finely chopped shallots, for 1-2 minutes. Add squash and heat
through. Serve sprinkled with crispy bacon.
</quoting>

The front page of the following site has a picture of typical green
and yellow button squashes as I know them:
<http://www.formulaforlife.com.au/asp/vegetables.
asp?cmd=show&vegetableid=45>

Cheers, Phred.

--
LID

On Sat, 04 Sep 2004 16:03:12 GMT,
(Phred) wrote:

> I think our "squash" is what you Yanks(?) call "summer squash".
>

Actually, there are lots of summer squashes... zucchini is
one of them.

> Here's an Oz reference devoted to Squash (*not* the game ;-).
> <http://www.freshforkids.com.au/squash.htm>


We call them Patty Pan. I don't see the yellow version much
- it's usually green in my stores. To tell you the truth, I
use squash as a side dish and don't do much more than steam
(sliced) for a few minutes. I like <most> squash too much
to fool around them very much with it, but if I'm in the
mood, I'll spinkle a little parmesean/romano/asiago cheese
on top.

At one point I was serving squash up to 5 nights a week
because different squashes are different vegetables to me.
But since you're looking for some variation... this
website has a lot of recipes for you
http://www.cdkitchen.com/ IMO, patty pan can be substituted
for zucchini in almost any recipe.



sf
Practice safe eating - always use condiments

On Sat, 04 Sep 2004 16:03:12 GMT,
(Phred) wrote:

> I think our "squash" is what you Yanks(?) call "summer squash".
>

Actually, there are lots of summer squashes... zucchini is
one of them.

> Here's an Oz reference devoted to Squash (*not* the game ;-).
> <http://www.freshforkids.com.au/squash.htm>


We call them Patty Pan. I don't see the yellow version much
- it's usually green in my stores. To tell you the truth, I
use squash as a side dish and don't do much more than steam
(sliced) for a few minutes. I like <most> squash too much
to fool around them very much with it, but if I'm in the
mood, I'll spinkle a little parmesean/romano/asiago cheese
on top.

At one point I was serving squash up to 5 nights a week
because different squashes are different vegetables to me.
But since you're looking for some variation... this
website has a lot of recipes for you
http://www.cdkitchen.com/ IMO, patty pan can be substituted
for zucchini in almost any recipe.



sf
Practice safe eating - always use condiments

"sf" wrote in message
> (Phred) wrote:
>
> > I think our "squash" is what you Yanks(?) call "summer squash".
> >
>
> Actually, there are lots of summer squashes... zucchini is
> one of them.

In the UK, zucchini are called courgettes. I don't know what they're called
in Aussiland.

Dora

>In the UK zucchini are called courgettes.
>
>Dora

Zucchini is an Italian, and I don't think you want to refer to a guinea as a
courgette lest you find yourself being fitted for c-menta chooze for impling
he's ***... Yo Guido, didja know your swishy little brother Carmine is a cute
courgette! hehehe


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>In the UK zucchini are called courgettes.
>
>Dora

Zucchini is an Italian, and I don't think you want to refer to a guinea as a
courgette lest you find yourself being fitted for c-menta chooze for impling
he's ***... Yo Guido, didja know your swishy little brother Carmine is a cute
courgette! hehehe


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

limey wrote:
> "Phred" wrote in message
>>
>> The front page of the following site has a picture of typical green
>> and yellow button squashes as I know them:
>> <http://www.formulaforlife.com.au/asp/vegetables.
>> asp?cmd=show&vegetableid=45>
>>
>> Cheers, Phred.
>
> They're called pattypan squash here in the US, Fred. Here's one
> recipe and Google has a lot mo
>
> * Exported from MasterCook *
>
> Pattypan Squash and Bacon

I don't have my recipe handy, but you can scoop out the center, saute it
with some onion, garlic in butter, add salt, pepper, breadcrumbs and grated
cheese plus whatever herbs you like (I think I added thyme). Put this
mixture back in the pattypan squash shell and stick it in the oven for about
10-15 minutes.

Jill

limey wrote:
> "Phred" wrote in message
>>
>> The front page of the following site has a picture of typical green
>> and yellow button squashes as I know them:
>> <http://www.formulaforlife.com.au/asp/vegetables.
>> asp?cmd=show&vegetableid=45>
>>
>> Cheers, Phred.
>
> They're called pattypan squash here in the US, Fred. Here's one
> recipe and Google has a lot mo
>
> * Exported from MasterCook *
>
> Pattypan Squash and Bacon

I don't have my recipe handy, but you can scoop out the center, saute it
with some onion, garlic in butter, add salt, pepper, breadcrumbs and grated
cheese plus whatever herbs you like (I think I added thyme). Put this
mixture back in the pattypan squash shell and stick it in the oven for about
10-15 minutes.

Jill

In article >, "limey" > wrote:
>
>"sf" wrote in message
>> (Phred) wrote:
>>
>> > I think our "squash" is what you Yanks(?) call "summer squash".
>>
>> Actually, there are lots of summer squashes... zucchini is
>> one of them.
>
>In the UK, zucchini are called courgettes. I don't know what they're called
>in Aussiland.

Being an officially multicultural land, we call them zucchini. Didn't
see them around at all in my youth, but readily available these days.
Probably a migrant thing -- though perhaps just "southern". (Here in
the deep north we didn't do much other than spuds, pumpkin, and
cabbage for cooking when I was a kid. Some carrots and green beans
and, for the masochists, peas you had to shell yourself.)

Cheers, Phred.

--
LID

In article >, "limey" > wrote:
>
>"sf" wrote in message
>> (Phred) wrote:
>>
>> > I think our "squash" is what you Yanks(?) call "summer squash".
>>
>> Actually, there are lots of summer squashes... zucchini is
>> one of them.
>
>In the UK, zucchini are called courgettes. I don't know what they're called
>in Aussiland.

Being an officially multicultural land, we call them zucchini. Didn't
see them around at all in my youth, but readily available these days.
Probably a migrant thing -- though perhaps just "southern". (Here in
the deep north we didn't do much other than spuds, pumpkin, and
cabbage for cooking when I was a kid. Some carrots and green beans
and, for the masochists, peas you had to shell yourself.)

Cheers, Phred.

--
LID

On Sun, 05 Sep 2004 02:30:22 GMT,
(Phred) wrote:

> Being an officially multicultural land, we call them zucchini. Didn't
> see them around at all in my youth, but readily available these days.
> Probably a migrant thing -- though perhaps just "southern". (Here in
> the deep north we didn't do much other than spuds, pumpkin, and
> cabbage for cooking when I was a kid. Some carrots and green beans
> and, for the masochists, peas you had to shell yourself.)

Zucchini have been around for many, many years, if not in
grocery stores (can't tell you that... I lived in the woods
of Michigan with a picky eater for a mother - during the
time when people chose canned vegetables over fresh). What
I CAN tell you is my grandfather (picky eater mother's
father, btw) grew zucchini in his garden every summer from
as far back as I can remember - which is the '50s. So,
growing and eating zucchini were NOT cultural (grandpa was a
Scot/Canadian) unless it's the "-ini part, because he grew
the bigguns, not small ones.

I didn't know you could eat immature zucchini until I moved
to San Francisco in the '60s... we had a large Italian
community at the time, so I know THAT was cultural.



sf
Practice safe eating - always use condiments

On Sun, 05 Sep 2004 02:30:22 GMT,
(Phred) wrote:

> Being an officially multicultural land, we call them zucchini. Didn't
> see them around at all in my youth, but readily available these days.
> Probably a migrant thing -- though perhaps just "southern". (Here in
> the deep north we didn't do much other than spuds, pumpkin, and
> cabbage for cooking when I was a kid. Some carrots and green beans
> and, for the masochists, peas you had to shell yourself.)

Zucchini have been around for many, many years, if not in
grocery stores (can't tell you that... I lived in the woods
of Michigan with a picky eater for a mother - during the
time when people chose canned vegetables over fresh). What
I CAN tell you is my grandfather (picky eater mother's
father, btw) grew zucchini in his garden every summer from
as far back as I can remember - which is the '50s. So,
growing and eating zucchini were NOT cultural (grandpa was a
Scot/Canadian) unless it's the "-ini part, because he grew
the bigguns, not small ones.

I didn't know you could eat immature zucchini until I moved
to San Francisco in the '60s... we had a large Italian
community at the time, so I know THAT was cultural.



sf
Practice safe eating - always use condiments

On Sun, 05 Sep 2004 02:30:22 GMT,
(Phred) wrote:

> Being an officially multicultural land, we call them zucchini. Didn't
> see them around at all in my youth, but readily available these days.
> Probably a migrant thing -- though perhaps just "southern". (Here in
> the deep north we didn't do much other than spuds, pumpkin, and
> cabbage for cooking when I was a kid. Some carrots and green beans
> and, for the masochists, peas you had to shell yourself.)

Zucchini have been around for many, many years, if not in
grocery stores (can't tell you that... I lived in the woods
of Michigan with a picky eater for a mother - during the
time when people chose canned vegetables over fresh). What
I CAN tell you is my grandfather (picky eater mother's
father, btw) grew zucchini in his garden every summer from
as far back as I can remember - which is the '50s. So,
growing and eating zucchini were NOT cultural (grandpa was a
Scot/Canadian) unless it's the "-ini part, because he grew
the bigguns, not small ones.

I didn't know you could eat immature zucchini until I moved
to San Francisco in the '60s... we had a large Italian
community at the time, so I know THAT was cultural.



sf
Practice safe eating - always use condiments