Benning’s Green Tint
Benning`s Green Tint Squash – This patty pan type summer squash was introduced around 1914. Exceptionally good yields of pale green, 3-4″ scalloped fruits, with fine textured flesh. Use like you would any zucchini. Can be picked at any size and still be tender. 45-55 days.
Benning`s Green Tint History
Benning`s Green Tint (Cucurbita pepo) This patty pan type summer squash was introduced around 1914. Exceptionally good yields of pale green, 3-4″ scalloped fruits, with fine textured flesh. Use like you would any zucchini. Can be picked at any size and still be tender. 45-55 days.
Growing Benning`s Green Tint
Sow 4–5 seeds 2–3 inches deep, 3–4 inches apart in hills raised 12 inches spaced 6 or more feet apart. Thin to 2 successful plants per hill. If plants are supported on wooden tripods space hills 4 feet apart. Squash require full sun, warm weather, and good air circulation to mature. Squash grows best in growing zones 3-10. If your growing season is short, choose a bush variety squash which will mature more quickly. Plant squash in humus-rich, well-drained soil; work in organic compost the autumn before planting or spread compost in the growing bed during the growing season.
Preserving And Storing Benning`s Green Tint Scallop Squash
When freezing summer squash, choose young squash with tender skin. Wash the squash and cut it into ½-inch slices. Water blanch the squash for 3 minutes. Cool the squash in ice water, drain, and package it in rigid freezer containers. Leave ½ inch of headspace before sealing and freezing.
Benning`s Green Tint Squash Recipes
Pan frying is one of the simplest ways to prepare the squash. There’s not really a recipe involved. Cut the squash in half vertically and scoop out the seeds. Slice the squash (about 1/2 inch thick). Heat a frying pan to medium high. Pour a little olive oil into the pan. Cook the squash for several minutes on each side, until golden brown. Sprinkle with salt and pepper.
Simple Scallop Squash Recipe
- 3 medium Squash, thinly sliced
- 2 T Butter or Olive Oil or Coconut Oil
- 1 t Seasoned Salt
- 1 dash Pepper
- 1/4 t Minced Onion
- 4 T Parmesan Cheese
- 1/4 c Milk
Preheat oven to 350 degrees Spray 1 1/2 quart casserole with cooking spray. Cover bottom with squash. Dot squash with butter or olive oil
5. Season with salt, pepper, and onion. Cover squash with grated Parmesan cheese. Pour milk on top. Bake covered at 350 degrees for 30 minutes or until squash is tender. Serves 6
Squash is low in calories but high in many nutrients, including vitamin A, vitamin C, magnesium, and potassium. It is an excellent source of provitamin A carotenoids, vitamin C, B vitamins, potassium, magnesium, and manganese. The high antioxidant content of squash may reduce your risk of certain conditions, including heart disease, lung cancer, and mental decline.
Other Squash Varieties Worth Checking Out
Waltham Butternut Squash was seveloped and introduced by Bob Young of Waltham, Massachusetts. Most popular variety of butternut, vigorous, highly productive plants. Fruits weight 3-6 pounds and have rich, orange flesh with a nice nutty flavor. All American Selections winner in 1970.
Tromboncino is Easy to grow, uniquely shaped squash is a real provider! Use a a sweet summer squash or grow for large meaty winter squash. Texture is perfect for making Gnocchi, stuffing ravioli or also holds up to the grill extremely well! 8-12” long fruits at 60 days for summer squash or up to 3 foot long at 90 days for winter squash.