Hubbard Squash Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: C. pepo/C. maxima
Baked, roasted side dishes, soup bases, and pie filling.
Good-quality hubbard squash will be firm and heavy for its size.
Coloring for a Hubbard squash will be dark-green to partially yellow.
Due to its large size, Hubbard squash is often sold by the piece. Make sure the meat is firm and brightly colored.
Avoid product that has soft spots or is extremely light for its size. Avoid cut pieces if the meat is soft or dry.
Hard types of squash can be stored longer than summer or soft squash because their skin is so hard and thick. Most hard squash varieties can be stored in a cool dry place for at least a month. If the squash has been cut into pieces, then wrap in a plastic
Hubbard squash has a very hard skin which allows it to be stored for up to six months if kept between 50 to 55°F. with 70% relative humidity. Removing the stem prior to storing will slow rotting.
In general, vegetables will not ripen further after harvest.
Hubbard Squash is low in Saturated Fat, and very low in Cholesterol and Sodium. It's also a good source of Thiamin, Vitamin B6 and Magnesium, and an excellent source of Vitamin A, Vitamin C, Potassium and Manganese.
The Massachusett Indian word for "eaten raw" is "Askutasquash." An important Indian food, few white men shared the desire to eat squash raw, until recent years when raw summer squash types began to appear in salads.
Squash was unknown in Europe until early explorers returned from America with squash seeds.
Quick-growing radishes get their name from the Greek word for fast-appearing. Cultivation is traceable to ancient China and Egypt.
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