Royal Oak Farm Winter Squash Varieties and Descriptions
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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. -
Food & Drinks Recipe Pairings to Celebrate Día De Muertos From
Food & Drinks Curated by Food Recipe Pairings Blogger Esteban Castillo, USBG World to Celebrate Class Mixologist Karina Día De Muertos Martinez and Smirnoff From Home Spicy Tamarind ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. York, Co., New The Smirnoff 35% Alc/Vol. Natural And Artificial Flavors. With Vodka SMIRNOFF SPICY TAMARIND. RESPONSIBLY. ENJOY A Brief History Día de Muertos is a tradition that dates back more than 3,000 years, and while it originated in central Mexico, it is celebrated all over Latin America with colorful calaveras (skulls) and calacas (skeletons). Families make colorful altars in their homes in honor of their deceased loved ones, and the altars are decorated with flowers, candles, their loved one's favorite food andpan de muerto (a slightly sweet bread specifically made for this time). with a brand new festive In celebration of glow-in-the-dark DÍA DE under blacklight MUERTOS, bottle design. Smirnoff is expanding its delicious It also packs a fun surprise, displaying Spicy Tamarind flavor in the U.S. “Solo Y Frío” under blacklight when chilled, so you know when it's ready to drink. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. Food Blogger To celebrate the holiday and the iconic Spicy Tamarind flavor, originally made popular in Mexico, Smirnoff has partnered with Food Blogger and Cookbook Author Esteban Castillo (@chicanoeats) and Mexican-American Mixologist Karina Martinez to provide you with original recipes and tips on how to make them from home. -
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. -
Wine by the Glass Smoothie & Shake Lemonade Squash
WINE BY THE GLASS 150 ml SMOOTHIE & SHAKE Haen, Aga White, Indonesia, Belgia WHITE - 100 GO BANANA 65 ROSÉ - Discovery, Auralia/Indonesia - Blend 100 Banana, berries, yoghurt, milk, honey Haen, Aga Red, Indonesia, Alphonso Lavallée RED - 100 HEALTHY BLOOD 65 SPARKLING - Prosecco 7 Cascine Extra Dry, Italy 160 Beetroot, strawberry, yoghurt, honey MILKY MANGO 65 Mango, milk, cut strawberries, honey COCKTAIL Jug/Glass 65 MOJITOS 125 NAUGHTY NUTS Rum, sugar, lime, mint, soda Peanut butter, banana, milk, honey MARGARITAS (FROZEN OR CLASSIC) 365 125 Tequila, cointreau, lime juice LEMONADE SQUASH DAIQUIRIES (FROZEN OR CLASSIC) 365 125 LEMONADE 45 Rum, simple syrup, lime Water, fruits, lemon juice, simple syrup CAPIRINHA/CAIPIROSKA 365 125 Flavours: Lemon-mint, rosella-mint or ginger-lemongrass Rum/vodka, sugar, lime SQUASH 45 Flavours: tamarind, pineapple-basil, pineapple-chili, Soda water, lemon juice, simple syrup strawberry, coconut milk, coffee, banana, watermelon, Flavours: Orange, lemon, strawberry, tamarind, vanilla, ginger, tangerine, or other fruits available in the juice section raspberry, lavender, elderflower Indonesian version: change the spirit to Arak SANGRIA 400 155 TEA (HOT/ICED) White wine, soda, seasonal fresh fruits, sugar DAILY ARTISANAL ICED TEA 40 GREEN TEA MARTINI 125 Lemon-Black Tea/ Green Tea-Lemongrass/ Gin, zen green tea, organic green tea, honey Rosella-Cranberry CUCUMBER-BASIL GIN TONIC 125 Gin, cucumber, basil, simple syrup, tonic COFFEE (HOT/ICED) RHUBARB-STRAWBERRY MARTINI 125 AMERICANO, ESPRESSO Vodka, rhubarb -
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. -
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. -
EC72-1227 Growing Squash and Pumpkin R
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Historical Materials from University of Nebraska- Extension Lincoln Extension 1972 EC72-1227 Growing Squash and Pumpkin R. E. Neild Follow this and additional works at: http://digitalcommons.unl.edu/extensionhist Neild, R. E., "EC72-1227 Growing Squash and Pumpkin" (1972). Historical Materials from University of Nebraska-Lincoln Extension. 4183. http://digitalcommons.unl.edu/extensionhist/4183 This Article is brought to you for free and open access by the Extension at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Historical Materials from University of Nebraska-Lincoln Extension by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. +tbn s f:b El EC 72-1227 * lZ -rz:z_l • GROWING sQuash and pumpkin ,J for Food and Ornamentation J 1-\) Growing squash and pumpkin for food and ornamentation R. E. Neild Associate Professor, Horticulture Pumpkin and squash are American members of the plant family Cucurbitaceae. Cucu mbers, originally from India, cantaloupe from the Middle East and watermelon from Africa are other members of this important family of vine crops. Squash, like corn, was domesticated by Indians of Central America and spread to the 48 contiguous States of the United States before the arrival of Columbus. Squash was one of the first vegetables to be planted in Nebraska. USES Squash and pumpkin have many uses. The quick-growing, tender-skinned summer squash that are harvested and used when immature are delicious when steamed and buttered or sliced and baked with onions, bacon, tomato sauce and Italian seasoning. Long, dark green "Italian" summer squash varieties may be used raw like cucumbers in salads. -
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. -
The Way to Lose Weight
Leicestershire Nutrition and Dietetic Service The Way To Lose Weight There are 3 sections in this leaflet, each designed to help you with weight loss. For weight loss to happen, you will almost certainly need to reduce your energy intake (eat fewer calories) and increase your activity levels and this leaflet contains information to help you. For some of you reading this leaflet, being overweight will be something you have always had to cope with; for others it will have been a gradual process of weight gain over the years. Whichever category you fall into, you will have well established eating and activity habits which are part of your normal behaviour, in other words things you do automatically, almost without thinking. We have therefore included some tips on changing behaviour, because this is likely to help in the long run. Making changes in each of the 3 areas below will give you a much better chance of success: ➢ Making healthy food choices ➢ Increasing activity levels ➢ Changing behaviour MAKING HEALTHY FOOD CHOICES Introduction Eating and drinking fewer calories does not necessarily mean you have to count them (although some people might find a portion counting approach helpful and this can be discussed with your dietitian). Choosing foods from the Balance of Good Health will help you eat less fat and sugar and therefore fewer calories. It will also make it easier for you to choose a nutritionally balanced diet so that you get the right amounts of vitamins and minerals. Eating in this way also helps protect against heart disease, diabetes, some cancers and bowel disorders. -
Preserving Pumpkin and Winter Squash
PRESERVING PUMPKIN AND WINTER SQUASH Kayla Wells-Moses, Family and Consumer Sciences Educator, WSU Colville Reservation Extension, Washington State University FS303E WSU EXTENSION | PRESERVING PUMPKIN AND WINTER SQUASH General Information Pumpkins and squash are commonly used in soups, pies, and breads. Cubes of pumpkin and other squash can be roasted for a healthy side dish. As indicated by the bright orange color of pumpkins, they contain high amounts of beta-carotene (U of I Extension 2016a). Beta-carotene protects against heart disease and may help prevent certain cancers. Squash is also a good source of potassium, niacin, iron, and fiber (U of I Extension 2016b). Squash are categorized as summer squash and winter squash. Summer squash are tender vegetables that are grown during warm, frost-free seasons and are harvested before the rind hardens and the fruit matures (U of I Extension 2017). As opposed to winter squash that grows on vines, summer squash grows on bush-type plants (Florkowska and Westerfield 2016). Winter squash is harvested after it forms the hard rind that allows for cold-weather storage (Florkowska and Westerfield 2016). There are many varieties of winter squash and pumpkins that are suitable for preservation. Squash varieties that preserve well are: acorn, buttercup, butternut, banana, golden delicious, Hubbard, and sweet meat (Figure 1 and Figure 2). Pumpkin varieties that are best for preserving are sugar and pie varieties. This publication outlines how to preserve pumpkins and winter squash, from harvesting and storing, to canning, freezing, and dehydrating for long-term storage. Figure 1. Acorn squash (iStock Photo). Figure 2. -
Dianne Onstad
revised and expanded edition WHOLE FOODS COMPANION a guide for adventurous cooks, curious shoppers, and lovers of natural foods D IA NN E O NSTA D VEGETABLES SUMMER SQUASH VARIETIES be grown in America and Europe. Eaten in the summer when immature and thin-skinned, it is usually sliced Choose summer squashes that are tender and fresh into rounds and steamed or boiled and served with looking, with skin that is soft enough to puncture with a butter, salt, pepper, and herbs such as tarragon, dill, or fingernail. They perish easily, so store them in the refriger- marjoram. ator and use as soon as possible. Pattypan oror scallop squash looks rather like a thick, Chayote ((Sechium edule ) is a pear-shaped squash native round pincushion with scalloped edges. They are their to Mexico and Central America (its name is from the best when they do not exceed four inches in diameter Aztec Nahuatl chayotl ). Also known as mango squash, and are pale green rather than their mature white or pepinello, and vegetable pear, the chayote has soft, cream. Their flesh has a somewhat buttery taste, and pale skin that varies from creamy white to dark green. the skin, flesh, and seeds are all edible. Female fruit is smooth-skinned and lumpy, with slight Spaghetti squash ((Cucurbita pepo)) is a lla argarge, oblong ridges. It is fleshier and preferred over the male fruit, summer squash with smooth, lemon-yellow skin. Once which is covered with warty spines. Although they are cooked, the creamy golden flesh separates into miles of furrowed and slightly pitted by nature, they should not swirly, crisp-tender, spaghetti-like strands.