Summer Squash
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Love That Winter Squash
LOVE THAT WINTER SQUASH GARDENING SEASON RECIPES September to October Types of winter Baked Squash squash include acorn, butternut, buttercup, Preheat oven to 350°F. Hubbard, and spaghetti. Cut squash in half lengthwise and scoop CHOOSING TIPS out seeds. For larger Choose squash that are firm, have a hard, squash, cut into serving tough skin, free of cracks or soft spots. The size pieces. Place skin of winter squash should be dull. Squash squash cut side down, pour ¼ inch of water that have a shiny skin are immature and not into pan, cover and bake until squash feels sweet. The size you pick depends on your tender when pierced with a knife. For squash needs. There is no such thing as an oversized that is difficult to cut, pierce squash with a winter squash. One pound serves 2. fork and cook until tender (judged by piercing with a fork). ½ cup serving; 40 Cal; no fat. STORAGE Winter squash can be stored uncut in a cool, Cheddar Stuffed Acorn Squash dry place. Do not store in a refrigerator. 1 acorn squash, halved and seeded They can keep up to three months. ¾ cup chopped ripe tomato 2 scallions, or green onions thinly sliced PREPARATION ¼ teaspoon dried sage Salt and black pepper to taste Scrub and wash dirt off skin with cold water. 2 tablespoons water Some types of winter squash can be difficult ½ cup cheddar cheese cut into small cubes to cut. When cutting squash use a heavy knife, cut in half (lengthwise), and scoop out Preheat the oven to 400°F. -
LIFE of a PUMPKIN - Update #1
THE LIFE OF A PUMPKIN - update #1 What kinds of vegetables do you like to eat? Do you have a favorite? Have you ever tried to grow a vegetable plant of your very own? It’s fun, and winter is a great time of year to start making garden plans to do just that! We’re starting a new STEAM project to track the life of a pumpkin throughout the coming growing season. Look for lots more information in the days ahead as we show you how to do it. You can follow our instructions and grow your own pumpkin right along with us, or you can just enjoy watching our efforts while we do all of the hard work. We’ll provide photo updates of our little project, The Life of a Pumpkin, in which we will document activities from the planning stages to fall harvest and everything in between. Please join us on this exciting and educational STEAM adventure! What is a pumpkin? Pumpkins are a type of squash, a tasty vegetable you’re probably familiar with. Squash are part of the genus (a large group of different but closely related, scientifically defined, plants and animals)Cucurbita, which also includes gourds. There are two types of squash, depending on the thickness of their skin: summer squash, which is picked before fully mature and while the skin is still thin and tender, and winter squash, which has a thicker, tougher skin and can survive cooler temperatures. Zucchini, crookneck, and pattypan are some of the many varieties of summer squash. -
Summer Squash Volume 1 • Number 15
Summer Squash Volume 1 • Number 15 What’s Inside l What’s So Great about Summer Squash? l Selecting and Storing Summer Squash l Varieties of Summer Squash l Fitting Summer Squash into MyPyramid l Recipe Collection l Grow Your Own Summer Squash l Activity Alley What’s So Great about Summer Squash? Summer squash is more than 95% water. Squash is low in calories, sodium, and fat. When eaten with the skin, summer squash is a good source of vitamin C. To get the most nutrients, eat the entire vegetable including the flesh, seeds, and skins. Squash is inexpensive and can be eaten raw or cooked. Selecting and Storing Summer Squash Summer squash is available all year but is best from May to August. Look for Squash that is tender and firm. Tender squash has glossy skin instead of dull. It is neither hard nor tough. Select squash that have no bruises. Avoid Stale or over-mature squash. This squash will have a dull skin and a hard, tough surface. Squash with these qualities will also have a dry, stringy texture inside. Avoid squash with discolored or pitted areas. Storage Place in a plastic bag and store in the crisper of the refrigerator. Summer squash will keep for up to a week in the refrigerator. 2 University of the District of Columbia, Center for Nutrition, Diet and Health Varieties of Squashes The most popular summer squash is zucchini. Zucchini is only one of many kinds of summer squash. All types of summer squash are alike enough to be mixed in recipes. -
Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND of BAKING
Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND OF BAKING STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Historical Background of Baking 1.4 Introduction to Large, Small Equipments and Tools 1.5 Wheat 1.5.1 Structure of Wheat 1.5.2 Types of Flour 1.5.3 Composition Of Flour 1.5.4 WAP of Flour 1.5.5 Milling of Wheat 1.5.6 Differences Between Semolina, Whole Wheat Flour And Refined Flour 1.5.7 Flour Testing 1.6 Summary 1.7 Glossary 1.8 Reference/Bibliography 1.9 Terminal Questions 1.1 INTRODUCTION BREAD!!!!…….A word of many meanings, a symbol of giving, one food that is common to so many countries….but what really is bread ????. Bread is served in various forms with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches, and fried items coated in bread crumbs to prevent sticking. It forms the bland main component of bread pudding, as well as of stuffing designed to fill cavities or retain juices that otherwise might drip out. Bread has a social and emotional significance beyond its importance as nourishment. It plays essential roles in religious rituals and secular culture. Its prominence in daily life is reflected in language, where it appears in proverbs, colloquial expressions ("He stole the bread from my mouth"), in prayer ("Give us this day our daily bread") and in the etymology of words, such as "companion" (from Latin comes "with" + panis "bread"). 1.2 OBJECTIVE The Objective of this unit is to provide: 1. -
Facultad De Ciencias
UNIVERSIDAD NACIONAL AGRARIA LA MOLINA FACULTAD DE CIENCIAS “OBTENCIÓN DE CARBÓN ACTIVADO A PARTIR DE LA CÁSCARA DEL FRUTO DE LA CALABAZA (Curcubita ficifolia Bouchë)” Presentado por: Kevin Reátegui Ochoa Tesis para Optar el Título Profesional de: BIÓLOGO Lima – Perú 2017 UNIVERSIDAD NACIONAL AGRARIA LA MOLINA FACULTAD DE CIENCIAS “OBTENCIÓN DE CARBÓN ACTIVADO A PARTIR DE LA CÁSCARA DEL FRUTO DE LA CALABAZA (Curcubita ficifolia Bouchë)” Presentada por: Kevin Reátegui Ochoa Tesis para Optar el Título Profesional de: BIÓLOGO Sustentada y aprobada por el siguiente jurado: _________________________ ___________________________ Q.F. Juan José León Cam Mg. Sc. Mercedes Flores Pimentel PRESIDENTE MIEMBRO ________________________ ________________________ Dr. Elvito Villegas Silva Mg. Fermín Arévalo Ortiz MIEMBRO ASESOR AGRADECIMIENTOS Agradezco todos aquellos que me apoyaron desde el principio hasta el final; por cada grano, que han aportado conscientes o inconscientes, contribuyeron de manera decisiva a la culminación de esta tesis y dicho granos se manifestaron en las más diversas formas: En palabras de aliento, que me dio el valor de seguir cuando todo parecía perdido. En conocimientos y experiencias, que me dio la esperanza del ver la luz al final del túnel. En contribuciones y servicios, que me facultó a entender la dicha de tenerlos a mi lado. Y en paciencia y compresión, que hizo que los problemas, las adversidades y fracasos pudieran ser superados. Por esas y muchas más, les agradezco a mis padres, familiares, amigos, profesores, técnico de laboratorio y mi asistente, que lo dieron todo lo que estuvo a su disposición para que yo pudieran dar el primer paso hacia mi sueño como mi futuro. -
University of Florida Thesis Or Dissertation Formatting
GENETICS AND EVOLUTION OF MULTIPLE DOMESTICATED SQUASHES AND PUMPKINS (Cucurbita, Cucurbitaceae) By HEATHER ROSE KATES A DISSERTATION PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY UNIVERSITY OF FLORIDA 2017 © 2017 Heather Rose Kates To Patrick and Tomás ACKNOWLEDGMENTS I am grateful to my advisors Douglas E. Soltis and Pamela S. Soltis for their encouragement, enthusiasm for discovery, and generosity. I thank the members of my committee, Nico Cellinese, Matias Kirst, and Brad Barbazuk, for their valuable feedback and support of my dissertation work. I thank my first mentor Michael J. Moore for his continued support and for introducing me to botany and to hard work. I am thankful to Matt Johnson, Norman Wickett, Elliot Gardner, Fernando Lopez, Guillermo Sanchez, Annette Fahrenkrog, Colin Khoury, and Daniel Barrerra for their collaborative efforts on the dissertation work presented here. I am also thankful to my lab mates and colleagues at the University of Florida, especially Mathew A. Gitzendanner for his patient helpfulness. Finally, I thank Rebecca L. Stubbs, Andrew A. Crowl, Gregory W. Stull, Richard Hodel, and Kelly Speer for everything. 4 TABLE OF CONTENTS page ACKNOWLEDGMENTS .................................................................................................. 4 LIST OF TABLES ............................................................................................................ 9 LIST OF FIGURES ....................................................................................................... -
Caracterización De Frutos Y Semillas De Algunas Cucurbitáceas En El Norte Del Perú
Artículo Científico Rev. Fitotec. Mex. Vol. 37 (1): 7 - 20, 2014 CARACTERIZACIÓN DE FRUTOS Y SEMILLAS DE ALGUNAS CUCURBITÁCEAS EN EL NORTE DEL PERÚ CHARACTERIZATION OF FRUITS AND SEEDS OF SOME CUCURBITS IN NORTHERN PERÚ Guillermo E. Delgado-Paredes*, Consuelo Rojas-Idrogo, Ángela Sencie-Tarazona y Leopoldo Vásquez-Núñez Facultad de Ciencias Biológicas, Universidad Nacional Pedro Ruiz Gallo. Ciudad Universitaria, Juan XXIII núm. 391. Lambayeque, Perú. *Autor para correspondencia: ([email protected]) RESUMEN INTRODUCCIÓN Se colectó germoplasma de cucurbitáceas en el norte del Perú, en La familia Cucurbitaceae conforma un importante gru- las regiones de Tumbes, Piura, Lambayeque y Cajamarca, para un total de 8 géneros, 14 especies y 202 accesiones, sobre todo de la po de plantas, mayormente tropicales, con 90 a 130 géne- región Lambayeque que tuvo el mayor número de accesiones. Este ros y 750 a 1300 especies, muchas de ellas muy comunes y material genético se conserva desde 1988 hasta la actualidad a 10 °C ampliamente utilizadas en la alimentación. Cinco de estas de temperatura, con una tasa de viabilidad de las semillas de 90 %. Se especies: Cucurbita argyrosperma Huber, C. ficifolia Bou- evaluaron las características morfológicas de frutos y semillas de las ché, C. moschata (Duchesne ex Lam.) Duchesne ex Poiret, especies Cucurbita ficifolia, C. moschata, C. maxima y Cucurbita sp., una variedad local conocida como “loche”, y Lagenaria siceraria. Las C. maxima Duchesne ex Poiret, and C. pepo L., se domesti- accesiones de Cucurbita fueron muy variables en forma, tamaño y color caron en el Nuevo Mundo y por miles de años se cultivaron de fruto, y forma y tamaño de semilla. -
Summer Squash and Zucchini History “Summer Squash” Is Typically Used to Describe a Yellow Squash Available During the Summer Months
Summer Squash and Zucchini History “Summer squash” is typically used to describe a yellow squash available during the summer months. Zucchini is a green type of summer squash-the most popular, in fact. It was created by natural mutation. Both of these squashes are soft shell, meaning that their skin, or peel, is soft and can be easily eaten, unlike a pumpkin. The skin contains the majority of the nutrition found in the squash. Zucchinis flower and their bloom is a preferred food in Mexico. The skin, seeds, and flesh can all be eaten whether raw or cooked. Summer squash grows on a bush or vine, unlike winter squash. Squash is originally found in Mexico and other portions of Central America. Ten thousand year-old summer squash seeds have been found in Mexican caves. Explorers such as Christopher Columbus brought squash back from North America and spread the vegetable around the world. In the United States, squash grows in California, Florida, Georgia, and New York. China, India, and Russia are also large squash contributors. American Indians called squash “askutasquash,” meaning “eaten raw.” French called green summer squash (zucchini) “courgette,” whereas the British refer to it as “vegetable marrow.” Varieties Crookneck describes a squash with a rounder “body” and bent “neck.” Straightneck describes a more cylindrical squash with a small and straight “neck.” Opo is a long, cylindrical squash with light green skin and mild-flavored, white flesh. Pattypan is disk shaped with scalloped edges and is known for having a buttery flavor. Scallopini is a smaller, green, toy-top shaped squash with a sweet and peppery taste. -
Pgs. 1525-1626
DINDEX The accepted scientific names of native or naturalized members of the North Central Texas flora (and other nearby Texas plants discussed in detailed notes) are given in [Roman type ]. In addition, accepted generic and family names of plants in the flora are in [bold].Taxonomic synonyms and names of plants casually men- tioned are in [italics]. Common names are in [SMALL CAPS ]. Color photographs are indicated by the symbol m. AA monococca, 588 ADDER’S-TONGUE, 190 ABELE, 975 ostryifolia, 588 BULBOUS, 190 Abelia, 507 phleoides, 588 ENGELMANN’S, 190 Abelmoschus, 806 radians, 589 LIMESTONE, 190 esculentus, 806 rhomboidea, 589 SOUTHERN, 190 Abies, 204 virginica, 589 ADDER’S-TONGUE FAMILY, 188 ABRAHAM’S-BALM, 1060 var. rhomboidea, 589 ADELIA, TEXAS, 848 ABROJO, 432 Acanthaceae, 210 Adiantum, 194 DE FLOR AMARILLO, 1076 Acanthochiton,222 capillus-veneris, 194 Abronia, 835 wrightii, 224 Adonis, 917 ameliae, m/77, 836 Acanthus spinosus, 211 annua, 917 fragrans, 836 ACANTHUS, FLAME-, 212 Aegilops, 1235 speciosa, 836 ACANTHUS FAMILY, 210 cylindrica, 1235 Abrus precatorius,617 Acer, 219 squarrosa, 1334 Abutilon, 806 grandidentatum var. sinuosum, 219 Aesculus, 737 crispum, 810 negundo, 219 arguta, 738 fruticosum, 806 var. negundo, 220 glabra var. arguta, 738 incanum, 806 var. texanum, 220 hippocastanum,737, 738 texense, 806 rubrum, 220 pavia theophrasti, 806 saccharinum, 220 var. flavescens, 738 m Acacia, 623 saccharum, 219 var. pavia, /77, 738 angustissima var. hirta, 624 var. floridanum, 219 AFRICAN-TULIPTREE, 440 farnesiana, 624 var. sinuosum, 219 AFRICAN-VIOLET FAMILY, 989 greggii, 624 Aceraceae, 218 Agalinis, 991 var. greggii, 625 ACHICORIA DULCE, 416 aspera, 993 var. wrightii, 625 Achillea, 307 auriculata, 992 hirta, 624 lanulosa, 308 caddoensis, 993 malacophylla, 625 millefolium, 308 densiflora, 993 minuta, 625 subsp. -
Winter Squash: Sink Or Float? Overview
ABUNDANT CALIFORNIA WINTER SQUASH: SINK OR FLOAT? OVERVIEW In this lesson, students sample several winter squash varieties, comparing their color, taste, and texture. They also conduct a sink/float test to compare the densities of winter squash and summer squash to assess their suitability for storing. GRADE LEVEL: 3 – 5 C ENTER FOR ECOLIT ERACY Copyright © 2018 Center for Ecoliteracy Published by Learning in the Real World CALIFORNIA FOOD FOR CALIFORNIA KIDS ® downloadable resource All rights reserved under International and Pan-American Copyright Conventions. No part of this publication may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without permission in writing from the publisher. Center for Ecoliteracy David Brower Center 2150 Allston Way, Suite 270 Berkeley, CA 94704-1377 For more information about this activity, email [email protected] or visit www.ecoliteracy.org. Learning in the Real World is a publishing imprint and registered trademark of the Center for Ecoliteracy, a not-for-profit, tax-exempt organization. Created in 1997, Learning in the Real World offers resources to support schooling for sustainability, stories of school communities, and the ecological framework that informs the work of the Center. CALIFORNIA FOOD FOR CALIFORNIA KIDS® WINTER SQUASH: SINK OR FLOAT? CENTER FOR ECOLITERACY WWW.ECOLITERACY.ORG 2 WINTER SQUASH: SINK OR FLOAT? LESSON OVERVIEW Colorful winter squashes can brighten up cold-weather meals, and they are delicious in soups, desserts, and every course in between. But their name is a bit of a misnomer: They are actually a summer crop that is harvested in the fall and can be stored through winter, protected by their thick rind and dense flesh. -
Squash in Your Garden University of California Cooperative Extension Stanislaus County June 2007
Squash in Your Garden University of California Cooperative Extension Stanislaus County June 2007 Squash belong to the family acorn, banana, spaghetti and Cucurbitaceae, which includes Hubbard squash. gourds, melons, cucumbers and pumpkins. SQUASH PLANTS & SEEDS SQUASH TYPES Summer and winter squash Squash are broken into two are normally planted from the bottom of the page from the groups: summer and winter. seed, and many varieties are University of Georgia has more These categories are available at local nurseries detailed information and an explained more fully below. and garden centers. Catalogs excellent illustration on which can also be a good source for crops will cross-pollinate. Summer finding seeds. Summer squash is picked and BUSH VS VINE eaten as immature fruit during Some varieties of summer When purchasing seeds, the the summer as its name squash are available as small packet will note whether the suggests. Types of summer plants at local nurseries and variety is “bush” or “vine.” squash include yellow, gardening centers. Commonly Bush types are ideal for straight or crookneck squash, found types include gardeners with limited space, as zucchini squash and white, crookneck and zucchini they only need 2-4 feet between saucer-shaped scallop or patty squash. them. If the packet does not use pan squash. Seeds and plants for squash the word “bush”, assume the Winter should be planted after the plant is a vine and needs at least The name “winter” squash possibility of frost has passed. 8 feet of space. Vines can also can be a bit misleading. This In Stanislaus County, this is be grown on a strong trellis, squash can be eaten in the usually after March 21st (10% with the squash hanging down. -
Larworks at WMU
Western Michigan University ScholarWorks at WMU Master's Theses Graduate College 8-1998 Spatial Analysis of Agricultural Cucurbita Sp. Varieties in the Eastern Broadleaf Province Kathleen M. Baker Follow this and additional works at: https://scholarworks.wmich.edu/masters_theses Part of the Geography Commons Recommended Citation Baker, Kathleen M., "Spatial Analysis of Agricultural Cucurbita Sp. Varieties in the Eastern Broadleaf Province" (1998). Master's Theses. 4789. https://scholarworks.wmich.edu/masters_theses/4789 This Masters Thesis-Open Access is brought to you for free and open access by the Graduate College at ScholarWorks at WMU. It has been accepted for inclusion in Master's Theses by an authorized administrator of ScholarWorks at WMU. For more information, please contact [email protected]. SPATIAL ANALYSIS OF AGRICULTURAL CUCURBITA SP. VARIETIES IN THE EASTERN BROADLEAF PROVINCE by Kathleen M. Baker A Thesis Submitted to the Faculty of The Graduate College in partial fulfillment of the requirements for the Degree of Master of Arts Department of Geography Western Michigan University Kalamazoo, Michigan August 1998 Copyright by Kathleen M. Baker 1998 ACKNOWLEDGEMENTS Thank you, first and foremost, to my friends and family who have added the word Cucurbitaceaeto their vocabulariesfor my sake. My thesis advisor, Dr. Rolland Fraser, and committee members, Dr. IlyaZaslavsky and Dr. Oscar Horst, have been marvelous, what can I say? Even when inedible cucurbits made you laugh, you tempered my crazy ideas withgood sense. To the grad students, faculty andstaff at Western, especiallythose of you who offered suggestionsalthough pumpkinswere far from your number one priority - you've been great, guys. May lightning never strikeyou.