Patty pan squash—also known as scallop squash or custard squash—is one of the most charming summer squashes in the garden, prized for its flattened, flying-saucer shape and tender, buttery flavor. These heirloom and open-pollinated varieties are harvested young for the best texture, whether you’re grilling, roasting, stuffing, or sautéing them fresh from the garden. Easy to grow and highly productive, patty pan squash plants thrive in warm summer weather and keep producing with regular picking. From classic pale white and buttery yellow types to striking green-striped selections, scallop squash adds both beauty and flavor to the kitchen garden.
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Hand pollinating corn—it sounds complicated but in reality, it's surprisingly simple. Whether you're looking to improve kernel fill on your sweet corn planting or want to get into seed saving, we're laying out everything you need to know to perform your first hand pollinations.
Sunscald—few things are more frustrating to gardeners than watching a perfectly good tomato get burned just before harvest. But did you know that the varieties most susceptible to sunscald happen to be some of the best-tasting ones? In this week's post we're exploring what causes sunscald and how you can prevent it without sacrificing flavor.
Are green shoulders bad? This week we're flipping the script on this so-called flaw to expose the truth behind green shoulders—what causes them and why they're often a sign of good things to come. Join us as we move beyond appearances to explore the roots of really good tomato flavor.
