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. -
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. -
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. -
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. -
Newsletter Oct17 17
HOME GROWN IN PAINT LICK October 17, 2017 FARMLOG CSA | FARM NEWS | RECIPES We really enjoyed our CSA gathering on Sunday afternoon. It was so good to see everyone and be reminded once again that what we do is truly “community- supported agriculture”. We are getting excited as we think about 2018 and are hoping to have more on-farm events throughout the growing season - think u-pick WEEK 26 strawberry, tomatoes, pumpkins. SHARE CONTENTS The hands-down favorite dish on Sunday was Dale’s “Creamy Zucchini Toasts”. Here’s the appetizer recipe from the Real Simple website. He used sourdough BRAISING MIX GREENS bread, but one can also use pumpernickel, rye, or whole wheat. Easily and quickly put together, save this recipe for next season’s zucchini. Or, reach into the back of EASTER EGG RADISHES the crisper drawer in your fridge, grab that last summer squash of the season and transform it into this yummy treat. POTATOES Ingredients: 2 medium zucchini, very thinly sliced (about 3 cups), 1 teaspoon ONIONS kosher salt, ¾ cup mayonnaise, ¾ cup grated Pecorino Romano, 1 clove, garlic, RED BELL PEPPERS finely chopped or grated, 1 teaspoon Worcestershire sauce, ¼ teaspoon hot sauce, 6 scallions, thinly sliced, divided, 12 slices thin pumpernickel, rye, white or SIBERIAN KALE whole wheat bread, Freshly ground black pepper GREEN TOMATOES Step 1 Preheat oven to 375 degrees. Combine zucchini and salt in a large bowl and KABOCHA SQUASH (REGULAR toss to coat; set aside until salt draws out a decent amount of liquid from zucchini, SHARES) about 15 minutes. Pour off liquid and transfer zucchini to a few layers of paper towel or a clean dish towel. -
Parthenocarpy in Summer Squash on a Lima Silt Loam (Fine-Loamy, Mixed, Mesic, Glossoboric Hapludalf) at Geneva, N.Y
HORTSCIENCE 34(4):715–717. 1999. Materials and Methods Experiments were conducted for 4 years Parthenocarpy in Summer Squash on a Lima silt loam (fine-loamy, mixed, mesic, Glossoboric Hapludalf) at Geneva, N.Y. Four- 1 2 R.W. Robinson and Stephen Reiners week-old transplants were set in the field and Department of Horticultural Sciences, New York State Agricultural Experiment spaced at 0.9 m in rows on 1.5-m centers. Station, Geneva, NY 14456-0462 Weeds were controlled using recommended herbicides, cultivation, and hand weeding, Additional index words. Cucurbita pepo, fruit set, seedless fruit, row covers, pollination while insect and disease pressure was moni- tored and protective treatments applied when Abstract. Summer squash (Cucurbita pepo L.) cultivars were compared for ability to set warranted (Becker, 1992). parthenocarpic fruit. Some cultivars set no parthenocarpic fruit and others varied in the Over 95% of the first pistillate flowers to amount of fruit set when not pollinated. The degree of parthenocarpy varied with season, develop were closed before anthesis by plac- but the relative ranking of cultivars for parthenocarpy was generally similar. Cultivars ing plastic-covered wire around the unopened with the best parthenocarpic fruit set were of the dark green, zucchini type, but some petals to prevent insect pollination. Any open cultivars of other fruit types also set parthenocarpic fruit. A summer squash cultivar was flowers were removed within 2 d of anthesis to developed that combines a high rate of natural parthenocarpy with multiple disease prevent development of open-pollinated fruit. resistance. Yield of summer squash plants grown under row covers that excluded Fruit from closed flowers were harvested im- pollinating insects was as much as 83% of that of insect-pollinated plants in the open. -
Summer Squash and Zucchini: Organic Production in Virginia by Mark Schonbeck, Editor, Virginia Biological Farmer
Summer Squash and Zucchini: Organic Production in Virginia By Mark Schonbeck, Editor, Virginia Biological Farmer Introduction notable exception is ‘Tromboncino,’ a variety of C. moschata (butternut squash) that forms long vines and Summer squash and zucchini are varieties of the bears light green, long-necked fruit that make excellent genus Cucurbita (squash, pumpkins, and gourds) whose summer squash if harvested at 8 to 12 inches. fruit are harvested and eaten at an immature stage. They Summer squash is a frost-tender, warm season crop, come in many shapes and colors, are usually eaten as a but its short life cycle (40 to 60 days from germination to fresh vegetable lightly steamed, stir-fried, or raw. Well- first harvest) allows production throughout the US and known types include zucchini (a general term for into southern Canada. In Virginia, our longer growing elongated, cylindrical, usually green summer squash), season allows multiple plantings for an extended harvest yellow crookneck, yellow straightneck, and patty-pan or from early summer until fall. scallop squash (which may be white, green, or yellow). Summer squash is monoecious, which means that the Summer squash are harvested well before they reach their male (stamens, shedding pollen) and female (pistil and mature size, typically when fruit are 3 to 8 inches in their ovary, forming the fruit) organs are borne in separate longest dimension, depending on markets and buyer flowers on the same plant. Thus, most varieties of summer preference. Overmature summer squash are tougher and squash depend on bees or other pollinators to deliver less flavorful, though large zucchinis can be baked, used in pollen to the pistils of female flowers, thereby initiating soup, or for zucchini bread. -
Vegetable Gardening Hints
Vegetable Gardening Hints Squash and Pumpkins in the Home Garden Squash and pumpkins are among the most Yellow Straightneck – The straightnecks are popular and productive warm season vegetables in mostly smooth skinned and have a tendency to stay Louisiana. In many cases, a few plants will supply tender longer than the crooknecks after reaching a enough for an entire family. Squash and pumpkins useable size. Highly recommended varieties are belong to the gourd family called the “cucurbits.” Lemondrop L and Supersett. Other good choices are They are believed to have been native to Central Goldbar, Sunbar, Seneca Prolific and Yellow America (especially pumpkins). Most are a good Straightneck. source of vitamin A, but they’re mostly desired for Zucchini – Most have green skins, but several their flavor and texture. yellows and golds have been developed. Varieties These crops, as with most vine crops, thrive in recommended are Revenue, Dividend, Seneca, warm weather. They will tolerate some low tempera- Declaration II, Independence II, Embassy, Spineless tures but are very frost sensitive. Seeds need a soil Beauty, Senator, Tigress, Gold Rush (AAS) and Eight temperature of at least 60 degrees to germinate. Plant Ball (AAS). squash after the danger of frost has passed and the Scallop or Patty Pan – These thin-skinned soil has begun to warm. In south Louisiana, this is summer squash are flat-topped, round and fluted. about mid March. In north Louisiana, it will be three Peter Pan and Sunburst are AAS winners. to four weeks later. Plantings can again be made throughout summer as needed if the vegetables have Winter Squash enough time to mature before frost.