Benning's Green Tint Scallop Summer Squash Seeds (Cucurbita pepo) – Heirloom Patty Pan Squash, Pale Green Saucer-Shaped Fruit, Since 1914, Tender Buttery Flavor, Compact Bush-Type Garden Plant

Minimum: 10+ Seeds

Benning's Green Tint Scallop Summer Squash — The 1914 Heirloom That Tastes Like Butter

Benning's Green Tint is the patty pan that made gourmets choose "scallopini" because "squash" seemed too humble. The fruit is pale seafoam green, perfectly saucer-shaped with uniform scalloped edges, measuring 2 to 3 inches at peak tenderness. The flesh is fine-textured, creamy-white, with a delicate buttery flavor and subtle sweetness that zucchini never bothered to develop. Charles N. Farr selected this variety for uniform scallops and greenish-cream coloring, and when F.W. Bolgiano introduced it in 1914, it became a garden fixture across America. The compact bush plant produces extraordinary yields. Because skin stays thin and tender, every fruit is harvestable at any size. This is the summer squash that reminds you why you grow vegetables.

Who Grows Benning's Green Tint Scallop Squash?

Home gardeners who know patty pans outclass zucchini. Chefs seeking elegant presentation and refined flavor. Anyone with raised beds needing compact plants. Gardeners who value heirloom varieties with history. And anyone who has tasted one and now refuses anything else.

What This Heirloom Actually Is

Cucurbita pepo, an 1914 heirloom developed by Charles N. Farr. Compact bush-type plants reach 3 to 4 feet, ideal for raised beds and smaller gardens. Fruit is saucer-shaped with uniform, deeply scalloped edges, pale seafoam-green with creamy-white interior. Size at harvest: 2 to 3 inches in diameter. Flesh is exceptionally fine-textured, tender, thin-skinned. Flavor is buttery, delicate, subtly sweet... rated among the best-tasting summer squashes. Maturity: 50-55 days from seed. Thin-skinned; do not store well. Harvest right before use. Open-pollinated heirloom.

In the Kitchen

• Sautéed: Slice thinly, cook quickly in butter. Flesh becomes silky.
• Roasted: Halve, scoop seeds, roast face-down. Natural cup shape is perfect for filling.
• Stuffed: Fill with herbs, breadcrumbs, cheese. Bake until tender.
• Grilled: Slice into rounds, grill until charred. Tender flesh cooks through in minutes.
• Ratatouille: The signature squash for this classic dish.
• Steamed: Cook whole or halved until just tender. Serve with lemon butter.

Growing Benning's Green Tint Scallop Squash

• Starting: Sow indoors 3-4 weeks before last frost in pots. Or direct sow after frost danger passes.
• Direct Sowing: Sow 1 inch deep in hills when soil reaches 50°F+. Space hills 4-5 feet apart.
• Germination: 4-10 days at 65-75°F.
• Sunlight: Full sun. Minimum 6 hours direct light daily.
• Soil: Fertile, well-drained with organic matter.
• Water: Deep but infrequent watering from drip line. Avoid overhead.
• Mulch: Use to retain moisture and suppress weeds.
• Harvest: Pick at 2-3 inches diameter with tender skin. Pick every 2-3 days.
• Continuous Yield: Regular picking maintains productivity until frost.

Before You Close This Page

Heirloom patty pan from 1914. Saucer-shaped pale green fruit with scalloped edges. Best at 2-3 inches diameter. Buttery, delicate, fine-textured. Thin edible skin. Compact bush plant. 50-55 days maturity. Rated among best-tasting summer squashes. Extraordinary yields. Perfect for sautéing, roasting, stuffing, grilling. Open-pollinated, true to type. Plant once, harvest continuously until frost.