What’s In Season: May
Look for: pattypan squash
How to select:Also called scallop squash, this smooth-skinned vegetable resembles a miniature flying saucer with ruffled edges. Typically pale green but sometimes bright yellow or white, pattypans are best in late spring and early summer. For firm, sweet flesh, choose small, smooth specimens.
Preparation tips: Great for stuffing. Cook in a covered saucepan with an inch of water for ten minutes, or until crisp-tender. Cut horizontally, scoop out flesh, and mix with bread crumbs, chopped onion, and your favorite herbs, then spoon mixture back into shells. Bake for ten minutes, or until soft; for added richness, top with grated cheese.
Health benefits: Ninety percent water, pattypans also offer vitamin A, copper, iron, and magnesium.
—Elisa Bosley
