Winter 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. -
Crop Profile for Pumpkins in Tennessee
Crop Profile for Pumpkins in Tennessee Prepared: December, 2001 Revised: July, 2002 General Production Information Tennessee’s national ranking in pumpkin production fluctuates annually often competing for third place with other states and falling as low as seventh place. States producing similar acreage as Tennessee include Illinois, New York, and California. Tennessee's contribution to the national pumpkin production is approximately thirteen percent of total national production. Pumpkins generate approximately $5 million dollars in Tennessee's economy. Approximately 4,000 acres were planted in Tennessee during 2001 and approximately 3,500 acres were harvested. A typical yield per acre averages from 800 to 1,200 marketable pumpkins per acre and varies, depending on type planted. Pumpkins are the most popular vegetable in the cucurbit group (mostly Cucurbita argyrosperma), which includes gourds and summer and winter squashes. The majority of pumpkins grown in Tennessee are grown for ornamental purposes. Cultural Practices Site Selection: Pumpkins produce the best yields and quality on well drained, fertile soils. Seeding Rates: Commonly 1 to 3 pounds per acre but varies with seed size, seeds per hill and row spacings. Planting: Planted at 12' x 12' apart or 10' x 10' apart for large vigorous vine types. Smaller vine types are successfully grown at an 8' x 8' spacing. Spray rows are added for tractor passage for pesticide application and harvest. Pumpkins are planted when soil temperature is 65 degrees at 4 to 6 inch depth around June 15 until July 10. Fertility: There are two common pumpkin production systems used in Tennessee. These include conventional tillage techniques and plastic culture, while less than 5% of total production utilizes minimum tillage techniques. -
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. -
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 ....................................................................................................... -
Winter Squash PRAIRIE GARDENS & ADVENTURE FARM, STURGEON COUNTY, ALBERTA
Winter Squash PRAIRIE GARDENS & ADVENTURE FARM, STURGEON COUNTY, ALBERTA More than just a pretty face Pumpkins may get all the glory at Halloween, but there are many other versatile, vividly colored, flavorful, and nutrient-packed varieties to brighten up fall and winter meals. Sweeter, denser, and more firm in texture than summer squash or zucchini, winter squash take well to a wide spectrum of seasonings and can be true crowd-pleasers in warming soups, casseroles, risotto, lasagna, and even TURBAN An old time favorite for traditional fall decorating. The desserts. red color will deepen as the fall progresses. It can be eaten and is terrific stuffed with meat loaf. Sadly today it’s cooking qualities are overlooked and it is Naturally low in fat and calories, winter squash most often used as a decorative gourd. provide significant nutritional benefits. For example, one cup of baked butternut squash contains vitamins A (from BUTTERNUT beta carotene), B6, C and E, as well as magnesium, A slim neck and bulbous bottom give the butternut potassium and manganese. Flavors are generally mild to squash its distinctive bell shape. The muted yel- low-tan rind hides bright orange-yellow flesh with a sweet, so squash won’t overwhelm other ingredients and slightly sweet taste. To make butternut squash easier can easily be incorporated into seasonal recipes. to handle, cut the neck from the body and work with each section separately. These hard skinned winter squashes are excellent SPAGHETTI for storing - up to 5 months in your basement, Take a fork to the inside of a cooked spaghetti unrefrigerated. -
Reimer Seeds Catalog
LCTRONICLCTRONIC CATALOGCATALOG Pumpkins PM39‐20 ‐ Aspen Pumpkins PM31‐20 ‐ Autumn Gold Pumpkins 90 days. Cucurbita moschata. (F1) This semi‐ 1987 All‐America Selections Winner! bush plant produces good yields of 20 lb deep orange pumpkins. This very attractive 90 days. Cucurbita pepo. (F1) The plant pumpkin has large and sturdy handles. This produces good yields of 10 to 15 lb bright variety of stores and ships well. An excellent orange pumpkins. They have a round shape choice for home gardens, market growers, and good handles. It can be used for and open field production. Always a great carving, cooking, pumpkin pies, or roasting seller at Farmer’s Markets! seeds. An excellent choice for home gardens, market growers, and open field production. Always a great seller at Farmer’s Markets! PM1‐20 ‐ Baby Boo Pumpkins PM33‐20 ‐ Batwing Pumpkins 95 days. Cucurbita pepo. Open Pollinated. 90 days. Cucurbita pepo. (F1) This semi‐ The plant produces a small 3" ghostly white bush plant produces good yields of ¼ lb bi‐ pumpkin. They are very attractive for color mini pumpkins. A unique pumpkin that decorations. Plant both Baby Boo and Jack is the orange and dark green color when Be Little for Halloween and Thanksgiving harvested early. They measure about 3" decorations. A unique pumpkin for fall across and become fully orange at maturity. decorations. An excellent choice for home A spooky little Halloween ornamental gardens and Farmer’s Markets. USDA PI pumpkin. Great for roadside stands. An 545483. excellent choice for home gardens, market growers, and Farmer’s Markets. PM2‐20 ‐ Big Max Pumpkins PM15‐10 ‐ Big Moon Pumpkins 115 days. -
Cucurbita Moschata Duch.) from Central America Evaluación Morfoagronómica De Introducciones Centroamericanas De Zapallo (Cucurbita Moschata Duch.)
Research article http://www.revistas.unal.edu.co/index.php/refame Morpho-agronomic assessment of introductions of butternut squash (Cucurbita moschata Duch.) from Central America Evaluación morfoagronómica de introducciones centroamericanas de zapallo (Cucurbita moschata Duch.) doi: 10.15446/rfna.v70n1.61764 Giomara Vásquez Gamboa1, Sanín Ortiz Grisales2* and Franco Alirio Vallejo Cabrera1 ABSTRACT Key words: A Central American collection of butternut squash (Cucurbita moschata Duch.) was characterized Plant morphology based on a series of morpho-agronomic descriptors and its variability assessed. Floral asynchrony Agronomic characters ranging from 10 to 15 days was observed between staminate and pistillate flowers. Differences Germplasm were also observed among introductions for all quantitative characteristics evaluated (P<0.01). An Squashes interaction between introduction and planting cycle (P<0.05) was observed for 50% of the evaluated Multivariate analysis variables: fruit weight, polar diameter of fruit, wall thickness of fruit, fruit color, days to harvest, and total fruit seed weight. Cluster analysis revealed that groups 3 and 5 gathered introductions presenting high yields and larger, heavier fruits. Group 4 gathered introductions with intermediate yields, high seed production, and thick fruit walls. In all cases, genetic improvement aiming to increase the production of fruit for fresh consumption or agro-industrial purposes as well as the production of oilseed should use introductions from groups 3 and 5 in well-planned crossings with introductions from group 4. RESUMEN Palabras claves: Se caracterizó una colección centroamericana de zapallo (Cucurbita moschata Duch.) con base en Morfología vegetal una serie de descriptores morfo-agronómicos y luego se evaluó su variabilidad. Se evidenció una Características asincronía floral entre flores estaminadas y pistililadas de 10 a 15 días. -
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