Turban Squash Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Cucurbita maxima
Baked, microwaved, sauted, stir-fried, steamed, roasted.
Good-quality turban squash will be firm, heavy for its size and have an even dark-green to partially yellow.
Avoid product that has soft spots, dull and wrinkled skin or that is extremely light for its size.
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
In general, vegetables will not ripen further after harvest.
Squash is very low in Saturated Fat, Cholesterol and Sodium. It's also a good source of Dietary Fiber, Riboflavin, Folate, Magnesium and Copper, and a great source of Vitamin A, Vitamin C, Vitamin B6, 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.
Jicama
The next time you make stir-fry, use jicama instead of water chestnuts. The texture and juiciness are similar, but the flavor of jicama is better. (...)
Read More
Tip/Trivia of the Day Archive
View All
Locally Grown Is Complex
Friday, October 11, 2013