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Grandma Ivah's Pumpkin
UCSC Farm Community Supported Agriculture FIELD notes Twentieth Harvest: 10/14/14 & 10/17/14 Grandma Ivah’s Pumpkin Pie 1-1/2 cup pumpkin puree 3/4 cup sugar Amy Goldman, author of The Compleat Squash, 1/2 teaspoon salt suggests the following method to cook the Winter Luxury 1 to 1-1/4 teaspoon ground cinnamon Pie Pumpkin (which may also work for the Baby Pam 1/2 to 1 teaspoon ground ginger Pumpkin): 1/4 to 1/2 teaspoon ground nutmeg Winter Luxury should be baked whole, pierced for a 1/4 to 1/2 teaspoon ground cloves 3 eggs few tiny vent holes, stem trimmed. If you wish, you can 1-1/2 cups milk (preferably whole) cut a lid, remove the strings and seeds, and replace the 2/3 cup (about 6 ounces) evaporated milk or heavy cream lid loosely before baking (this method yields a drier pie). Bake at 350ºF for an hour or so until it “slumps” and Preheat oven to 400°F. Prepare pie plate with a single softens. Take care when you cut and remove lid after pie crust. baking – the cooked pumpkin is hotter than hot potatoes. Mix pumpkin puree, sugar, salt and spices. In a Seeds and strings come out easily. Take a large spoon separate bowl combine eggs, milk, and evaporated milk and scoop the pumpkin out like ice cream. The flesh or cream. Blend milk mixture into pumpkin mixture easily peels away from the desiccated rind. Puree the (texture will be very thin). Pour into pie crust. -
Eat Well, Age Well. Squash
EAT WELL, AGE WELL. SQUASH Directions WHAT ARE SOME DIFFERENT Roasted Squash Breakfast KINDS OF SQUASH? 1. Preheat oven to 425F. Ingredients: 2. Place olive oil on a plate and coat the ZUCCHINI IS THE MOST • 1 ½ cups delicate or butternut squash, squash on both sides. Season as POPULAR SQUASH AND CAN cut in 1/3-inch slices desired and place in a baking pan. BE USED IN MANY WAYS. THIS • SQUASH ADDS MOISTURE AND 2 tablespoons extra-virgin olive oil BULK TO BAKED GOODS. • ¼ teaspoon freshly ground black DELICATA SQUASH HAS GREEN pepper • ½ teaspoon salt STRIPES AND HAS A CREAMY FLESH AND SWEET FLAVOR. IT • Eggs (1 for each squash circle) IS DELICIOUS ROASTED OR • Shredded cheese (optional) STUFFED. 3. Bake for 15 to 20 minutes. Remove • Salsa or Sriracha Sauce ACORN SQUASH IS AVAILABLE pan and allow to cool for 1 to 2 YEAR -ROUND AND HAS minutes. 9 GRAMS OF FIBER PER CUP. 4. In the same pan, crack an egg into IT ALSO CONTAINS MORE THAN each of the hollow squash centers. 25% OF DAILY RECOMMENDED 5. Put back into the 425F oven and AMOUNT OF POTASSIUM. bake for another 15 minutes. YELLOW CROOKNECK IS A 6. Remove and top with cheese and BUMPY YELLOW SQUASH WITH bake 5 more minutes or until melted. A CURVED NECK AND CAN BE 7. Serve hot with salsa or Sriracha Sauce STEAMED, BOILED OR on spinach bed, toast or a plate. SAUTEED. IT IS OFTEN USED IN SOUPS AND STEWS. GWAAR Nutrition Team in Collaboration with UW Stout Photos by Pam VanKampen Dietetic Students by Nicki Lehtinen EAT WELL, AGE WELL. -
Spaghetti Squash and Collard Gratin
Spaghetti Squash Spaghetti squash is an excellent source of many essential nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1- cup serving. The seeds can be roasted, similar to pumpkin seeds! Spaghetti Squash and Collard Gratin Serves 6 Prep Time: 20 minutes Cook Time: 35 minutes Ingredients 1 large spaghetti squash, prepared 1 tablespoon olive oil 1 large red onion, diced small 1/2 teaspoon salt 1/2 teaspoon dried thyme fresh ground black pepper to taste 1 tablespoon garlic, minced 5-6 cups chopped collard leaves 2 tablespoons green onion, sliced 3/4 cup low fat cottage cheese 2 eggs, beaten 1/2 cup coarsely grated Parmesan cheese (optional) Directions 1. Heat olive oil in heavy frying pan, add chopped onions, season with salt, thyme, and pepper, and sauté until onion is softened, about 2-3 minutes. Add minced garlic and cook about 1 minute more, then add chopped collards all at once. Cook collards about 1-2 minutes, turning a few times until it's wilted to about half the size it was. Turn off heat. 2. Put cottage cheese in a fine strainer and rinse with cold water until only the cheese curds remain, then let drain. Spray a glass or ceramic casserole dish with non-stick spray or olive oil. 3. Using a large fork, gently mix the green onion and shredded spaghetti squash into the onion/collard mixture. Combine the drained cottage cheese curds and beaten egg and mix into the chard/spaghetti squash mixture. -
Squash (Cucurbita Moschata) Production
Squash (cucurbita moschata) production Guide agriculture, forestry & fisheries Department: Agriculture, Forestry and Fisheries REPUBLIC OF SOUTH AFRICA B Squash (cucurbita moschata) production Directorate: Plant Production DEPARTMENT OF AGRICULTURE, FORESTRY AND FISHERIES i 2011 Printed and published by Department of Agriculture, Forestry and Fisheries Design and layout by Communication Services Private Bag X144, Pretoria 0001 DISCLAIMER This document has been compiled by the Department of Agriculture, Forestry and Fisheries and every effort has been made to ensure the accuracy and thoroughness of the information contained herein. The department cannot, however, be held responsible for any errors, omissions or inaccuracies in such information and data, whether inadvertent or otherwise. The Department of Agriculture, Forestry and Fisheries, therefore, accepts no liability that can be incurred resulting from the use of this information. CONTENTS Part 1: General aspects 1. Classifi cation 1 2. Origin and distribution 1 3. Major production areas in South Africa 1 4. Description of the plant 2 5. Cultivars 3 6. Climatic requirements 4 7. Soil requirements 5 Part 2: Cultivation practices 1. Propagation 6 2. Soil preparation 6 3. Planting 6 4. Fertilisation 7 5. Irrigation 8 6. Weed control 8 7. Pest control 9 8. Disease control 11 9. Other cultivations practices 15 10. Harvesting 16 Part 3: Post-harvest handling 1. Sorting and grading 18 2. Packaging 18 3. Storage 18 4. Market preparation 19 Part 4: Production schedule 19 Part 5: Utilisation and nutritional value 21 Part 6: References 22 PART 1: General aspects The taxonomy of the Cucurbit family varies with three different cucurbit species, namely Cucurbita maxima, commonly known as pumpkins, Cucurbita pepo, known as squashes and Cucurbita moschata which comprise butternut squashes. -
Community Cookbook
Community Cookbook Curated by Sienna Fekete Designed by Rin Kim Ni Illustrations by Shireen Alia Ahmed This community cookbook was conceptualized as a way to bring together cherished recipes, the memories, traditions and family legacies we carry with them, and make folks feel a little more connected to one another. Inspired by the history of community cookbooks as a tool for community reciprocity and skill-sharing, I know food to be a great unifier. I grew up with an immense love for food, discovering new tastes and textures, and the creative possibility of food—without an extensive knowledge of the practice of cooking itself nor a way around the kitchen. This is my way of learning and exploring food together with my community and creating a community-generated resource that hopefully will inspire us all to learn from each other and try out some new things. Dedicated to my twelve-year-old self, a novice yet ambitious food-lover and all the folks who showed me about the power of good food <3 - Sienna Fekete 3 Table of Contents: Side Dishes / Dips / Spreads / Breads Main Dishes 10-11 Lima Bean Masabeha - Gal Amit 48-49 Sunday Shakshuka - Margot Bowman 12-13 Jawole’s Momma’s Grandmother’s White Beans - Jawole Willa Jo Zollar Teochew Chive Dumplings - Vanessa Holyoak 50-51 14-15 Family Scones - Vanessa Gaddy Harissa Chickpea Bowl With Potatoes, Lemon-y Tahini & Greens - 52-53 Anna Santangelo 16-17 Maya’s New Mexican Hatch Chili Cornbread - Maya Contreras 54-55 Kousa Mashi - Sanna Almajedi 18-19 Muhammara Traditional Arabic Red Pepper and Walnut -
Instant Pot Pumpkin Spiced Spaghetti Squash
Instant Pot Pumpkin Spiced Spaghetti Squash After months of summer squash in just about every meal, I’m happy to move on to winter squash. Don’t get me wrong — I love zucchini in just about every way, but as the weather gets cooler, our food choices change, and right now, I’m all about winter squash. At the farmer’s market last weekend, there was a wide variety of squash (tip: if you want to try a different and interesting variety of winter squash, head to your farmer’s market, where you’ll always find more than just the usual acorn and butternut you see at the grocery store) and I picked up a few, including a spaghetti squash, which I don’t eat very often. After this meal, that may change however. I recently got an Instant Pot, which I’ve been putting off for a while, and this dish was one of the first few things I’ve cooked in it. Winter squash has never been one of my favorite foods to cook at home, mostly due to how heavy, tough, and unwieldy they are, so I usually either eat my squash out, or buy it prepped and ready to go. My Instant Pot totally changed that, and now I can’t wait to move on to the next one. This recipe is super simple, yet amazingly delicious. Once you’ve cooked the squash, you just scrape the noodles from the skin, and toss with a quick dressing of Ava Jane’s Kitchen Avocado Oil, cider vinegar and the Pumpkin Pie Spice blend I got from Ava Jane’s Kitchen. -
Winter Squash History Winter Squash Is Native to the United States and Was Introduced to European Settlers by American Indians
Winter Squash History Winter squash is native to the United States and was introduced to European settlers by American Indians. Do not be fooled by the name! Winter squash is actually planted in the spring and harvested in late summer. Unlike summer squash, it is allowed to form a tough rind, which helps it withstand the winter months. This is where the name “winter squash” comes from. In mildly cool temperatures, the squash will store well for up to six months. Smaller squash should only be stored up to three months. Avoid refrigerating the squash as a whole because humidity will cause it to decay quicker. Brightly colored squash are a good source of vitamin C, A, and beta-carotenes, which are antioxidants that may reduce a person’s chances of cancer, heart disease, and degenerative aging. Vitamin A and beta-carotene are essential for maintaining eye health. Just like summer squash, winter squash grows on a vine or bush and flowers. In fact, the bloom is edible! Varieties Acorn squash is small, round, and ridged with sweet, fibrous flesh. Butternut squash is bell shaped with tan skin and a nutty flavor- great for pureeing or adding to soups. Delicata is oblong with yellow and green stripes and a sweet, creamy, caramel flavor. Hubbard squash is light green or deep orange and has thick skin. Spaghetti squash is yellow and after cooking, the inside can be scraped into long strands- these fibrous pieces look and taste like spaghetti noodles. Turban squash is round, brightly colored, and wearing a “hat” on top. -
Zucchini and Squash Week Zucchini, Black Beans and Rice Supper
Zucchini and Squash Week Zucchini, Black Beans and Rice Supper Stuffed Zucchini Boat Lasagna Stuffed Spaghetti Squash Grilled Summer Squash Chicken and Summer Squash Bow-Tie Pasta Chicken and Summer Vegetable Kebabs Zippy Zucchini Creamy Squash Soup Greek Zoodle Salad Zucchini Bread Additional Seasoning Ideas Squash: New Pasta Alternative Zucchini and it’s Health Benefits Zucchini, Black Bean and Rice Supper Ingredients 1 Tablespoon Canola Oil 1-1/2 cups fresh Zucchini 15 ounces canned no-salt-added Black Beans 1 medium Tomato 1 cup Water 1 cup instant Brown Rice, uncooked ¼ cup shredded Cheddar and Monterey Jack Cheese Blend Instructions 1. In a large skillet, heat oil over medium-high heat. 2. Slice zucchini lengthwise and chop. 3. Add zucchini to skillet and sauté until tender, stirring often. 4. Drain and rinse black beans from the can, then add beans to the skillet. 5. Chop tomato and add to skillet along with water. 6. Increase heat and bring to a boil. 7. Add rice; stir well. 8. Remove from heat and let stand 7 minutes or until liquid is absorbed. 9. Sprinkle each portion with 1 tablespoon cheese blend, if desired. Yield: 4 servings – 1 ½ cups each Recipe Suggestions: May use wild rice in place of brown rice – if doing this just omit water and precook wild rice and stir in with tomatoes – let heat through and ready to serve. Stuffed Zucchini Boats Ingredients 2 medium Zucchini 4 slices Bread or 1 1/3 cup Breadcrumbs ¼ teaspoon ground Sage 1 teaspoon Onion Powder 1 teaspoon No Salt Seasoning (like Mrs.DASH or any combination of seasonings) 1 teaspoon Lemon Pepper 1 teaspoon Dill Weed Instructions 1. -
Silk Road Pumpkin Soup Kabocha Squash Is One of My Favorite
Silk Road Pumpkin Soup Kabocha squash is one of my favorite squashes to work with. It really doesn’t get its due, especially when compared to its famous cousin, butternut squash. Kabocha isn’t as sweet as butternut, but has what I think of as a lovely, nutty taste. It also smells like heaven when it’s roasting. Paired with parsnips, this soup is a fiber powerhouse, proving again that fiber-rich foods are far from tasteless. 4 tablespoons olive oil, divided Sea salt ¼ teaspoon ground allspice ½ teaspoon ground cinnamon ½ teaspoon ground cardamom 2½ pounds kabocha squash, quartered and seeded 1 yellow onion, diced 2 parsnips, diced small 2 cloves garlic, minced 1 tablespoon minced fresh ginger 6 cups Magic Mineral Broth or store-bought broth 2 teaspoons freshly squeezed lemon juice Preheat the oven to 400°F and line a baking sheet with parchment paper. In a small bowl combine 2 tablespoons of the olive oil, ¼ teaspoon salt, the allspice, ¼ teaspoon of the cinnamon, and ¼ teaspoon of the cardamom. Rub the spice mixture into the cut sides of the squash using your hands or a pastry brush. Place the seasoned squash on the prepared baking sheet and roast for 30 minutes or until tender when pierced with a knife. While the squash is roasting heat the remaining 2 tablespoons of olive oil in a soup pot over medium-high heat, then add the onion, parsnips, and ¼ teaspoon salt and sauté until golden and translucent, about 6 minutes. Add the remaining ¼ teaspoon of cinnamon, the remaining ¼ teaspoon of cardamom, the garlic, and ginger; sauté until fragrant, about 30 seconds more. -
2021 Seed Catalogue
Seed Library Catalogue SPRING 2021 Antique Flowers 001 - Bachelor's Buttons Bachelor's Buttons Flower Seed have a nice mix of colors on tall growing plants. Attracts bees and butterflies. Sun. Ht: 2-1/2-3’ Annual. 005 - Sweet Pea Grandiflora Mix Grandiflora Mix Sweet Pea Seed. A beautiful mix of heirloom sweet peas in a full range of colors. Very fragrant! Ht: 4-5’ tall. Sun. NEW FOR 2021 003 - Red Corn Poppy (1840) A native of Europe, the Corn Poppy is also called Field Poppy. The red flowers attract pollinators to the garden and are very easy to grow. Attracts bees! Self seeds. Sun. Ht: 2’. Antique Flowers 002 - Cosmos Sensation Mix (pre-1936) Sensation Mix Cosmos Seeds. This heirloom variety was a AAS winner in 1936. Earlier blooming than most Cosmos. Ht: 4-5' tall NEW FOR 2021 004 - Russian Mammoth Sunflower (pre- 1870) Also known as Large Russian Sunflower, this old variety was introduced from Russia prior to 1870. In those days it was extensively planted for feeding poultry and horses. The large stalks were also used as fuel in areas that did not have many trees. According to the 1891 D. M. Ferry & Co. Seed catalog, "This is much superior to the common sort, as it forms a single, large flower, and the seeds are larger and richer in oil." The large seeds are one of the best for snacking. Ht: 10’ or more. 006 - California Giants Zinnia (1928) California Giants Zinnia Seed was introduced in 1928. These large flowered zinnias come in a beautiful mix of colors. -
Orangetti Squash in Field, Market, and Kitchen
‘Orangetti’ Squash in Field, Market, and Kitchen Harry S. Park1 Additional index words. spaghetti squash, marketing, provitamin A, Israel rangetti’ is a distinct culti- var of spaghetti squash (Cucurbita pepo L.) devel- ‘Ooped at the Dept. of Vegetable Crops, Agricultural Research Organization, Newe Ya’ar Experiment Station, Is- rael, released in 1986 (Paris et al., 1985 ). ‘Orangetti’ has a unique com- bination of features that include at- tractive orange fruit rind and flesh, contrasting black-green peduncle, and bush plants. Apparently, it is the first vegetable cultivar developed in Israel marketed in the United States under its own name. ‘Orangetti’ is a hybrid developed from the open-pollinated ‘Vegetable Spaghetti’ squash by the backcross method of breeding. The Precocious Fordhook Zucchini breeding line (Shifriss, 1981) was the donor parent of five dominant genes of major effect that were transferred through six gen- erations of backcrossing to ‘Vegetable Spaghetti’. These genes include one for bush growth habit (perhaps Bu) and four alleles affecting coloration— B, D, L-1, and L-2 (Paris and Nerson, 1986). ‘Vegetable Spaghetti’ is ho- mozygous recessive for all five of these genes, resulting in its rank, viney growth and light coloration. The combination of the domi- nant alleles L-1 and L-2 result in the intense coloration of ‘Orangetti’ (Paris and Nerson, 1986). The B allele re- sults in its orange hue (Shifriss, 1981), University of Florida, Institute of Food Agricultural Sciences, Agricultural Research & Education Center, P.O. Box 248, Fort Pierce, FL 34954. 1On sabbatical leave. Permanent address: Department of Vegetable Crops, Agricultural Research Organiza- tion, Newe Ya’ar Experiment Station, P.O. -
Cooking with Winter Squash
Give Your Family More of the Good Stuff! Wi nter Squash Basics $hop and $ave Types of ash is an excelle r squ nt so < Choose squash that are firm nte urc Wi in A and also p e and heavy for their size with itam rovid Winter Squash of V es dull skin. Avoid squash with ny minera Acorn - smaller and ma ls. soft spots or broken skin. acorn-shaped with dark < Winter squash is usually green skin and ridges. available year round but may Butternut - long and be cheaper and taste better in pear-shaped with fall and winter. smooth, beige skin < Canned winter squash are that can be peeled available year round and might or cut more easily. be the best buy if you only Pumpkin - need a small amount. Some round, small squash are also available to very large, frozen. orange or white squash. Most types of Spaghetti - oval winter squash can shaped with light be used in any yellow skin. The recipe or dish cooked flesh separates into strands similar to spaghetti. Hubbard - large with thick, bumpy skin that is dark green, tore Wel gray or blue. S l Sometimes ste Les sold in cut Wa s pieces at the store. The I Store whole squash in a cool, flesh has a smooth texture. dark, dry place. If uncut, some Delicata - oblong with striped varieties can last up to 3 months. cream and green skin. Thinner I Rinse squash under running water I You can freeze cooked squash to skin is easier to cut. before peeling or cutting.