I've always called these patty pans and I love them. To me they are kind of like a winter squash with summer squash qualities. Trish doesn't like them but I sure do and try to grow them often. Loved your article, Dill!

We called them flying saucers, as a fun vegetable for the kids to go pick. I love them as well, so tender.

Oh my, I haven't grown these in probably 15 years! I have used them raw, sliced very thin, on sandwiches. Need to get some seeds!

I need to get some seeds as well. I friend brought these over on a Wednesday steak night and we grilled them in slices with butter and sea salt. Yummmm...... I love the subtle flavor of these. Thank you for the reminder! I held little hope that this was going to add any culinary delight in our meal but was for ever after a believer and now actively seek them out at farmers markets.

cymlin, cymling, or simnel, either way it all refers to a simnel cake. I just learned about that type of fancy cake on an English cooking show.

Here is a good link:
http://timetocookonline.com/ta...

I agree with Trish on this one, yuck, I do not care for this type of squash either. They are pretty to grow and give away.

And simnels look like a great deal of work for a somewhat boring looking return. But the article was fascinating! Think I'll stick to the squash, tho!

awww.... I disagree...... these little gems are wonderful sliced up with butter and salt when grilled or sautéed in oven. Their texture and sublime taste make out to be whatever dish you are making a interesting side kick. I give two thumbs up. I would give more but only was born with two

If you want more flavor, The yellow varieties like Sunbeam, Sunburst, Y-Star are less watery than a straightneck but have similar flavor. Dark green versions are more zuke flavored.

No no, I meant the baked simnel cakes that Greene provided the link to. I love the little squash.

How do you cook these things? Do you have to peel them?
I have always wanted to try one, but I din't have a clue and if they need to be peeled, what a nightmare!

No more than you'd peel zucchini. I just wash them, cut off the stem area and slice them vertically.

Thanks, Woofie! The ones I have seen seem to have a fairly hard skin, but I am going to try them!

Younger and smaller are more tender, and have less of a skin to them. Also less seeds.

Well, I've only eaten the ones I've grown myself, and they were always small. Didn't care for the ones that were big enough to have noticeable seeds.