Roasted Kabocha Squash Serves 4 Remove Seeds and Cut Squash Into Thin Wedges
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
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. -
Communityharvest Local Producer Features + Produce Highlights + Recipes + Healthy Tips
COMMUNITYHARVEST LOCAL PRODUCER FEATURES + PRODUCE HIGHLIGHTS + RECIPES + HEALTHY TIPS WHAT’S IN THE CSA THIS WEEK? • Johnathon Apples - Smalls Fruit Farm • Carrots - City Sprouts • Red Kuri Squash - Wolff Farms • Scarlet Kale - Wolff Farms • Beets - City Sprouts • Green Pepper - Wolff Farms FEATURED PRODUCER SMALLS FRUIT FARM Our 33 acre orchard clings to the slopes of the Loess Hills that overlooks the Missouri River valley, 3 miles east of Mondamin, Iowa. On a trip to this area in 1894 my Great Great Grandfather purchased some apples from a local grower. Remembering them to be extremely tasteful, he returned the following year, purchased the farmers land and started his first orchard. “I worked side by side with my father learning everything he had to offer. My father passed away in 2006 and mother retired in 2009 making me the 5th generation of Small’s to run the orchard. It wasn’t as easy as my parents made it look but my wife Renee and I keep learning everyday how to provide our customers with the same quality that the generations before me have given. Our son Trevor joined us in 2009 and the legacy and learning continues.” -Jim Small Adapted from: http://www.smallsfruitfarm.com/aboutus.html FEATURED PRODUCE RED KURI SQUASH Red Kuri squash is a teardrop-shaped winter squash with a distinctive orange skin. It shape is similar to a hubbard squash, but it’s much more manageable in size. Its skin is hard but thin, and is edible once cooked. Red Kuri has creamy yellow flesh, with a smooth texture and taste similar to cooked chestnuts. -
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. -
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. -
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. -
Week 11, November 25
Veggie Box Newsletter Week 11, November 25 Thanksgiving is the easiest and best time of year to "eat local," for the simple reason that this holiday dates back to a time when "fresh and local" were not marketing terms, but just the way it was. This means that most of What's in the Box? what you find on a traditional Thanksgiving menu has its roots in local, seasonal foods. Yet too often we feel Organic Pie Pumpkin, Cinzori Farms, Ceresco obliged to follow more recent traditions. We fill a Organic Garlic, MSU Student Organic Farm, Holt Thanksgiving menu with an industrially raised turkey Fuji Apples, Hillcrest Farms, Eaton Rapids that's been injected with saline to make it seem juicy, or Organic Spinach, MSU Student Organic Farm, Jell-O salad with canned fruit cocktail, or green bean Holt casserole with canned mushroom soup, or sweet Cauliflower, Ten Hens Farm, Bath potatoes from a can, baked with butter and brown sugar Organic Red Onions, Cinzori Farms, Ceresco with marshmallows on top. There's nothing wrong with Russet Potatoes, Hillcrest Farms, Eaton Rapids family traditions, but it's easy and fun to give those old favorites new life with fresh, locally raised foods. Organic Bok Choi, MSU Student Organic Farm, Thanksgiving is the perfect time to choose from Holt Add-Ons autumn's bountiful cornucopia of locally grown foods. Eggs, Grazing Fields Cooperative, Charlotte There's even more to be thankful for because local foods, when grown without synthetic chemicals, enhance the Bread, Stone Circle Bakehouse, Holt health of farms, the community and ourselves. -
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. -
Serbian Journal of Engineering Management Vol
ISSN 2466-4693 UDC/UDK: 005:62 Univerzitet „Union – Nikola Tesla“ Fakultet za inženjerski menadžment Serbian Journal of Engineering Management Vol. 5, No. 1, 2020 Belgrade, January 2020 ISSN 2466-4693 UDC/UDK: 005:62 University “Union – Nikola Tesla“ School of Engineering Management Univerzitet „Union – Nikola Tesla“ Fakultet za inženjerski menadžment Serbian Journal of Engineering Management Vol. 5, No. 1, 2020 Belgrade, January 2020 Beograd, januar 2020. Serbian Journal of Engineering Management Vol. 5, No. 1, 2020 Published semiannually (January and July)/Izlazi dva puta godišnje (januar i jul) Publisher/Izdavač: University “Union – Nikola Tesla“, School for Engineering Management, Belgrade Univerzitet „Union – Nikola Tesla“, Fakultet za inženjerski menadžment, Beograd For publisher/Za izdavača: Prof. dr Vladimir Tomašević Editorial Board/Uredništvo Editor-in-Chief/Glavni i odgovorni urednik: Prof. dr Vladimir Tomašević Associate Editor/Zamenik glavnog i odgovornog urednika: Doc. dr Tatjana Ilić-Kosanović Editorial board/Uređivački odbor: Prof. dr Vladimir Tomašević, Fakultet za inženjerski menadžment, Beograd, Srbija Prof. dr Nikolay Popov, Tambov State Technical University, Russia Prof. dr Jasmina Starc, Faculty of Business and Management Sciences, Novo Mesto, Slovenia Prof. dr Simon Muhič, Faculty of Technologies and Systems, Novo Mesto, Slovenia Prof. dr Marjana Merkač Skok, GEA College, Faculty of Entrepreneurship, Ljubljana, Slovenia Prof. dr Ioan Bacivarov, Professor, ETTI - University Politehnica of Bucharest, Romania Prof. dr Sonja Cindori, Pravni Fakultet, Sveučilište u Zagrebu, Hrvatska Prof. dr Jelena Buha, ETH Zurich, Zurich, Switzerland Prof. dr Ozren Ocić, Fakultet za inženjerski menadžment, Beograd, Srbija Prof. dr Duško Tomić, American University in Emirates, Dubai, United Arab Emirates Prof. dr Drago Pupavac, Veleučilište u Rijeci, Rijeka Hrvatska Prof. -
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 -
5 Butternut Squash Soup
Butternut squash soup a gourd-geous soup to sit Back and enjoy as the Brisk autumn air Begins to roll in. Yield: 9 – Serving Size: 8oz. – Prep Time: 20 Minutes Ingredients: 2 Tbsp - Butter, Unsalted ¾ Cup - White Onion, Medium Dice ¼ Cup – Celery, Medium Dice 1 Cup – Carrot, Medium Slice 1 ½ Cup – Chef Potato, Medium Dice 8 Cups – Butternut Squash, Medium Dice 5 Cups – Chicken Stock 6 Tbsp – Heavy Cream ¼ tsp. – Salt ¼ tsp. – Black Pepper 1/8 tsp. – Ground Nutmeg 1) Pre-heat a medium sized pot over medium heat. Add butter and allow to melt. 2) Once the butter is completely melted add the white onion, celery and carrot to the pot. Sauté for approximately 5 minutes or until the onions become translucent. 3) Once the veggies have been sautéed add the potatoes and butternut squash to the pot. 4) Add the chicken stock and allow the soup to simmer over medium-low heat for 30 minutes or until the potatoes and butternut squash are fork tender. (Fork should easily pierce squash/potato with minimal effort) 5) Utilizing either a stick immersion blender or a stand blender blend the soup until smooth. 6) Add the heavy cream to the soup and blend or stir to incorporate cream. 7) Season with salt, black pepper and nutmeg. Stir to incorporate. Serve and Enjoy!! Equipment Needed: Blender/Immersion Blender, Medium Pot, Large Spoon, Knife, Cutting Board, Measuring Cups and Spoons, Calories: 384.3Kcal – Calories from Fat: 208Kcal – Total Fat: 8.1g – Saturated Fat: 4.4g – Trans Fat: .2g – Cholesterol: 22.1mg – Sodium: 279.6mg – Total Carbohydrate: 31g – Dietary Fiber: 7.1g – Sugar: 7.5g – Protein: 6.1g .