Maggie, your comments are great! I wish more of our plantfiles entries had this kind of personal reviews.
I usually do a crookneck/straightneck yellow. I cook that with onions in a skillet.
I have less success with zucchini because the SVB seems to prefer zucchini here. (They do love those yellow squash as well) Zucchini I use differently/ not the skillet with onions recipe.
I've never grown patty pan. Just such a weird shape to me, I don't know how to slice or cut it.
And still don't know what marrow is. I mean, isn't it just a mature zucchini? Maybe not all zucchini make a good marrow.
I just read this- good to consider if one saves seed and grow a variety of C pepes--
"Members of the plant family Cucurbitaceae, which includes zucchini, marrows, pumpkins and cucumbers, can contain toxins called cucurbitacins. These are chemically classified as steroids; they defend the plants from predators, and have a bitter taste to humans. Cultivated cucurbitaceae are bred for low levels of the toxin and are safe to eat. However, ornamental pumpkins can have high levels of cucurbitacins, and such ornamental plants can cross-fertilise edible cucurbitaceae – any such cross-fertilised seeds used by the gardener for growing food in the following season can therefore potentially produce bitter and toxic fruit. Also, dry weather conditions or irregular watering can stress the plant and favour the production of the toxin, which is not destroyed by cooking.[17][18]"(wikipedia)
