My family always grew a "patty pan" summer squash that I loved. It was an heirloom in our family, but one that apparently was not shared with extended family. Most of my family is dead, and those that are left... the few who grow food, seem to have never heard of it. My family is half French and has been in the Carolinas for about 400 years. So, looking for the "patty pan" I find a French heirloom and a native
American heirloom... but neither look or taste quite like what we took for granted. The squash my family grew were always white - not green, striped or yellow.... always pure white. They were, of course
, scalloped. But, they were also flattish... not bulbous in the middle, but certainly thicker in the center than the edges. If anyone can help me source seeds, I'd be very appreciative. Sliced, breaded and fried, no squash I've ever tasted comes close. They were only slightly sweet, and very rich... not watery at all... meaty but light.