Winter Squash
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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 -
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 . -
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
Early Care & Education at Home Winter Squash Did You Know Buying Tips • Winter squash are harvested in the fall Select winter squash that are fi rm, have dull-colored skin, and and can last into the winter if stored feel heavy for the size. Squash with cracks or brown or soft correctly. spots should be avoided. Part of the stem should be intact for • The skins are hard and usually not optimal storage. Winter squash can be stored from 1 week to eaten, quite diff erent from their summer 6 months depending on the variety and storage conditions. squash cousins, such as zucchini. Store winter squash in a dark area, with good ventilation, between 50-60°F for ideal storage conditions. • Squash is one of the oldest cultivated Remove soil prior to storage and leave stem on. Once the crops in the Western Hemisphere and squash is cut, wrap and store in the was originally grown for its seeds. Seeds refrigerator for 1-2 days. found in Mexico have been dated as 10,000 years old. Cooking • To some Native American tribes, corn, To soften thick or hard rinds beans, and squash are known as the before cutting or peeling, "Three Sisters." These plants were grown together and were staples of many poke holes in rind with fork, and microwave for 2-5 minutes. tribes in North America. Remove from microwave, and • Winter squash are loaded with vitamins allow to rest for 1-2 minutes until A and C and provide approximately the cool enough to handle. Roast squash by peeling and cubing same amount of potassium as bananas! It squash. -
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.