Early White Patty Pan (Bush Scallop Squash)

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Early White Patty Pan squash is an attractive bright white flower-shaped summer squash with bright green blossom ends. High yielding, this vigorous grower will stand out in any home garden. Tender, excellent early yielder, and easy to grow. Delicious stuffed, roasted, grilled, or sauteed, this fun scalloped shaped fruit grows up to 4 inches in diameter and is a unique addition to your home garden!
 
Also Known As: Bush Scallop Squash, Patty Pan, Pattypan, Scallopini, Patisson, Custard Squash, Flying Saucer.

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Plant Name:
Patty Pan, Early White
Latin Name:
Curcubita pepo
Days to Germinate: 7-14
Days to Harvest: 51
Germination Rate: 90%
Test Date: 10/21
Growth Habit: Bush
USDA Zones: 3-12
Lifespan: Annual
Country of Origin: United States
Sunlight: Full Sun, Partial Shade
GMO: No
Pollination:
Heirloom, Open-Pollinated
Fungicide-Treated Seeds:*: No
Seeds Packed For**: 2022
*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.


Planting Instructions:

 

Soil Preparation:

Remove weeds, large rocks, and litter from the planting area. Till the soil 8-10 inches deep several weeks before planting. It is best to do this when the soil is dry enough to not stick to garden tools. Loosening the soil will help the plant establish strong roots. Squash grows best in soil with lots of organic matter. You may optionally spread 2-3 inches of organic material such as compost, leaves, or rotted hay over the planting area before tilling to mix into the soil.
 

Planting:

In the Spring, plant patty pans after all danger of frost has passed. In the Fall, plant patty pans early so squash will mature before first killing frost, about 10 to 12 weeks. Plant 5-6 patty pan seeds 1 inch deep in each hill spaced 1 1/2-2 feet apart on rows that are spaced 3-8 feet apart. Water after planting the seeds. After the patty pan plants have sprouted to 3-4 inches tall, thin to 3 squash plants per hill to ensure adequate growing space.
 

You may optionally use 2-3 tablespoons of fertilizer for each hill. For large plots, you may use 2-3 pounds of fertilizer for each 100 square feet of garden area. Scatter the fertilizer evenly over a 2-foot by 2-foot area then work into the top 3-4 inches of soil.


Planting Depth: 1 inch
Within-Row Spacing:
1 1/2-2 feet
Between-Row Spacing:
3-8 feet

 

Care During the Season:

Watering: Water the plants enough to keep them from wilting. If the weather is very dry, water plants at least once a week. Sandy soil need to be watered more often than heavy clay soil.

Weeding: Keep squash free of weeds by hoeing carefully near squash plants, no deeper than 1 inch. Try to be careful near roots. Hand pull the weeds close to the plants.

Fertilizing: When the first blooms appear, you may fertilize again by scattering 2 tablespoons of fertilizer around each hill. Be careful not to let the fertilizer touch the plants. Water the plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and always follow cautions, warnings and directions.
 
Diseases: Diseases may be a possibility when harvesting begins. If spots appear on leaves, treat the plant with an approved fungicide. Neem oil, sulfur, and other fungicides may be used.
 

Harvesting:

Harvest patty pans when the fruit and seeds are small (when squash is 2-4 inches). Patty pans will look green at first before maturing into the expected color. While patty pans can grow up to 7 inches wide, the seeds will be large and hard and the flesh will be less tender. Continuously harvest mature squash so the plants will keep producing. Fresh patty pans can be frozen or stored in a refrigerator for a week.

 

Nutrition Facts:


Calories 23
% Daily Value*
Total Fat 0.3 g 0%
Saturated fat 0.1 g 0%
Polyunsaturated fat 0.1 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 1 mg 0%
Potassium 237 mg 6%
Total Carbohydrate 5 g 1%
Dietary fiber 1.6 g 6%
Sugar 3.1 g
Protein 1.6 g 3%
Vitamin A 5% Vitamin C 39%
Calcium 2% Iron 2%
Vitamin D 0% Vitamin B-6 5%
Cobalamin 0% Magnesium 7%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.