Yellow Scallop, also called yellow pattypan or yellow bush scallop, is a classic heirloom summer squash grown since colonial times and derived from squashes cultivated by Native Americans. It produces distinctive flattened, disc-shaped fruits with scalloped, ruffled edges in a bright buttery yellow. Best harvested young at two to three inches across, the flesh is tender, firm, and mild with a slightly nutty flavor, and the whole small fruits are attractive for sauteing, steaming, grilling, and stuffing. The bushy plants are productive over the summer. Maturing in about 50 to 55 days, it is early and dependable. As an open-pollinated heirloom, its seed can be saved. Yellow Scallop remains popular for its ornamental, edible flying-saucer fruits and its long history in American kitchen gardens.
Flavor Profile
Tender, firm, and mild with a slightly nutty flavor when young; good sauteed, grilled, steamed, or stuffed.
Visual Characteristics
Flattened, disc-shaped fruits with scalloped ruffled edges in bright buttery yellow.
Growing Tips
Harvest young at two to three inches across when tender; the whole small fruits are best for cooking.
Where to Buy
Sourcing information coming soon. Check local nurseries and seed banks for availability.