Summer Squash
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Hearty and Healthy Vegetarian Dishes in a Small Saucepan Over Medium Heat, Melt 4 Tbs
Butternut Squash Risotto Risotto is made from a high-starch rice such as Arborio or Carnaroli. The small grains become exceptionally creamy as the dish slowly simmers. Here, butternut squash puree and caramelized October 14, 2012 onions lend a mellow sweetness to the risotto. Hearty and Healthy Vegetarian Dishes In a small saucepan over medium heat, melt 4 Tbs. of the butter. Add 1 Tbs. of the sage and heat until the butter browns. Strain the butter into a small bowl and discard the sage. Cover the bowl 7 Tbs. unsalted butter to keep the butter warm. 2 Tbs. minced fresh sage In a large saucepan over medium-high heat, whisk together the stock and squash puree. Bring just The richly flavored vegetables of autumn star in a variety of meatless dishes. Hearty winter 6 cups vegetable stock to a simmer, 8 to 10 minutes; maintain over low heat. squashes, pumpkins and mushrooms easily replace meat in recipes and are healthy and 2 cups butternut squash puree In a large saucepan or risotto pan over medium heat, warm the olive oil. Add the caramelized 2 Tbs. olive oil delicious. Our savory meat-free entrées will soon become some of your family’s favorites. onions and rice and stir until the grains are well coated with the oil and are nearly translucent with 2/3 cup caramelized onions a white dot in the center, about 3 minutes. Stir in the remaining 1 Tbs. sage and the rosemary. Add 2 cups Arborio rice the wine and stir until it is absorbed. All About Winter Squashes 1 tsp. -
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. -
Zucchini Appetizer Blossom
Chefs4You [email protected] Zucchini Blossom Appetizer Paleo and Gluten Free! Adapted from the Nourished Caveman This 4 ingredient recipe is a seasonal treasure from Italian culture. Ingredients: 8-12 Fresh Zucchini Blossoms 1- tablespoonful Coconut oil for frying 2 eggs (salt to taste) 2 cups almond flour Instructions: Squash Blossoms Description/Taste - The male flower of a squash plant is a very delicate yellow flower that is the first to appear on vines that produce mature squash. Varying in shades of yellow and orange, they are at their very best when freshly picked. Offering a similar flavor to that of the squash it produces, the flower's taste is milder. Having surprisingly meaty petals, edible squash blossoms may be enjoyed from both summer and winter squash. Seasons/Availability - Locally grown Macho Blossoms are available year-round with a peak season in spring. Current Facts - The blossoms of all squash plants are edible, though zucchini squash are the most common source of macho blossoms. Having very meaty petals, edible squash blossoms may be eater from both summer and winter squash. Nutritional Value - Low in calories and sodium, macho squash blossoms are high in fiber. An excellent source of vitamin A, they offer a good source of iron, potassium, vitamin C, calcium and contain beta carotene. Applications - Squash blossoms should be used immediately, the day they are purchased. Chop and saute with garlic or onions, add to quesadillas, soups and stews, omelets or pizza. Stuff with cheeses, herbs, meat or seafood. Batter or bread and deep-fry, with the remaining stem intact for ease of preparation. -
Mature Fruit Vegetables
27 Mature Fruit Vegetables MIKAL E. SALTVEIT University of California, Davis, Davis, California, U.S.A. I. INTRODUCTION Many vegetables are classified botanically as fruit, that is, as the product of a ripening ovary and its associated tissue. Fruit vegetables are consumed when they are immature or mature. This distinction is useful because each division has similar postharvest behavior and storage requirements (Table 1). Examples of immature fruit vegetables include cucum bers {Cucumis sativus L.), summer squash (Cucurbita pepo L.), and sweetcorn (Zea mays L. var. rugosa Bonaf.), while examples of mature fruit vegetables are chili peppers {Capsi cum annum L. var. annum Longum Group), melons {Cucumis melo L.), pumpkins {Cucur bita pepo L. and C. maxima Duchesne ex Lam.), tomatoes {Lycopersicon esculentum Mill.), watermelons [Citrullus lanatus (Thunb.) Matsum. & Nak.], and winter squash {Cu curbita maxima L.). These mature fruit vegetables are derived from a taxonomically di verse number of families, but the major mature fruit vegetables are dominated by species from the Cucurbitaceae (melons, pumpkins, and winter squash), and Solanaceae (peppers and tomatoes). (See Table 2.) Mature fruit vegetables can be berries (peppers, tomatoes) and pepos (cucurbits) (Rubatzky and Yamaguchi, 1997). Melons comprise a diverse group of fruits, with the two major groups being those that have a netted surface (Reticulatus group: cantaloupe, muskmelon) and those that are smooth (Inodorus group: honeydew, winter melons). Most fruit vegetables are warm-season crops that are subject to chilling injury (CI). (See Chap. 19.) Exceptions include sweetcorn and such cool-season crops as peas {Pisum sativum L.), broad beans {Viciafaba L.), and dried chili peppers. -
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 ....................................................................................................... -
Whole Wheat Pumpkin, Carrot, Zucchini, Maple Walnut Bread Serves 8-12
Whole Wheat Pumpkin, Carrot, Zucchini, Maple Walnut Bread Serves 8-12 Ingredients: 1 cup zucchini (shredded) 1 cup carrots (shredded) ½ cup coconut sugar 1/3 cup pumpkin puree ¼ cup maple syrup 1 tsp vanilla extract 2 eggs 1.5 cup whole wheat flour 1 cup walnuts (chopped, divided) 4 tsp baking soda 1 tsp cinnamon ½ tsp salt Directions: 1. Preheat oven to 350 degrees F. Grease one 9x5 inch loaf pan with canola oil or cooking spray. 2. In a large bowl, mix together zucchini, carrot, pumpkin, sugar, maple syrup, vanilla, and eggs. 3. In a medium bowl, whisk together flour, baking soda, salt and cinnamon until combined. 4. Stir dry ingredients into wet ingredients until well combined. Fold in walnuts, saving about ¼ cup for topping. 5. Pour batter into pan and top with leftover walnuts. Bake 70-80 minutes, or until a toothpick inserted into the center comes out clean. Cook for 10 minutes before removing from pan. Nutrition Tips: 1. If you have a walnut allergy or simply don’t love walnuts, substitute this ingredient for a different heart-healthy nut/legume such as almonds, pecans, or peanuts. 2. Using canola oil in place of butter or vegetable lard is one simply way to switch towards using more heart-healthy oils, rich in monounsaturated and polyunsaturated fats which may help reduce your LDL (bad) cholesterol and increase HDL (good) cholesterol. 3. This bread recipe freezes well. Consider doubling the recipe and freezing the second loaf. Source: Nicolette Maggiolo is the Registered Dietitian for Home Base, a Red Sox Foundation and Massachusetts General Hospital Program, where she provides individual and group nutrition counseling to veterans and their families. -
ROBINSON's SEEDS and PLANTS
ROBINSON’S SEEDS and PLANTS Over 150years of Growing and Showing Vegetables SEASON 2021 www.mammothonion.co.uk Established 1860 and still family owned ‘Vegetables which taste as good as they look’. Visiting, watch for the sign Peardrop Tomato Mammoth Improved Onion Mammoth Blanch Leeks. Ringo Sweet Pepper Marconi Sweet Pepper Kingston Gold French Bean Mammoth Blanch Leek Stonehead F1cabbage Genovese Courgette Karella Crown Prince Squash Big Green F1 Tomato Hispi F1 Cabbage Solent Wight Garlic W. Robinson & Son (Seeds & Plants) Ltd Sunny Bank, Forton, Nr. Preston, Lancs, PR3 0BN Tel: +44 (0)1524 791210 Fax: +44 (0)1524 791933 www.mammothonion.co.uk e-mail: [email protected] find us on Facebook.com/mammothvegetables OUR HISTORY, Our founder, William Robinson, started the nursery in 1860. At that time the nursery grew a very different range of crops, ranging from soft fruit, apples, plums and pears, to onions, leeks and all the usual vegetables of the time. He also kept cows and horses to use on the smallholding. The nursery was as is now a spread of over 22acres. The next generation, also called William Robinson, started to improve the size of onions and leeks in particular. This was done as it is still done today by selection. Only the best specimens were allowed to seed. He started to exhibit the results in the local Flower Shows of the time, winning many prizes. Soon other exhibitors wanted to grow the strain and the vegetable business as we know it was born. He called all his large varieties of vegetable by the prefix Mammoth, as we still do today. -
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. -
Zucchini Darlene Christensen, Family and Consumer Sciences Extension Agent
R eviewed June 2020 Zucchini Darlene Christensen, Family and Consumer Sciences Extension Agent Did you know? • A serving of zucchini provides 30% of the recommended daily allowance of Vitamin C. • In Mexico the flower is preferred over the vegetable, and is often cooked in soups or used as a filling for quesadillas. • Biologically zucchini is considered a fruit – it is a swollen ovary of the female zucchini flower. SELECTION AND PREPARATION OF ZUCCHINI Select small and firm zucchinis, free of blemishes and decay. Their skin should be tender but firm with a glossy appearance. Avoid stale or over-mature squashes with dull surfaces because they usually have enlarged seeds and dry, stringy flesh. FREEZING For freezing, 1¼ pounds of fresh zucchini will equal about 1 pint frozen. One bushel (40 pounds) yields 32 to 40 pints frozen squash. Blanching Blanching is scalding of vegetables in boiling water or steam to slow or stop the action of certain enzymes. Before being picked enzymes cause vegetables to grow and mature. If vegetables are not blanched, or blanching is not long enough, the enzymes will continue to be active during frozen storage. This can cause off-colors, off-flavors and toughening. Blanching time is critical. Under-blanching speeds up the activity of enzymes and is worse than no blanching. Over-blanching causes loss of flavor, color, vitamins and minerals. Boiling Water Blanching Select young tender squash. Wash and cut into 1/2-inch slices. Blanch, cool and Blanch 3 drain. Package, seal and freeze. minutes The easiest way to blanch zucchini is in a large kettle of boiling water.