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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Halloween is almost here, so this week we're sharing a little garden science that's part nature documentary, part horror film. Tiny wasps laying eggs inside living caterpillars, larvae feeding on their hosts from the inside out, and a virus that helps orchestrate the whole gruesome affair. Fortunately, this horror story has a happy ending—at least for you and your tomatoes.
As this season wraps up, we’re taking some time to reflect on the garden—what worked, what didn’t, and the lessons we learned along the way. And this year, one lesson came in the form of a very large, very hungry green caterpillar. The tomato hornworm can be astonishingly destructive, and yet it's also an important pollinator. Join us as we share the results of our (mostly) hands-off experiment in natural pest control.
Fermentation is a centuries-old method of preserving the harvest. But recent research suggests that when those vegetables are harvested can have a surprising impact on the quality of the finished ferment. In this week’s post, we’re exploring how frost may alter the flavor, nutrition, and probiotic potential of fermented foods.
