White Acorn Squash Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name:
Often baked with butter & brown sugar, but also excellent cubed and roasted or in soup.
Also called Table Queen and Danish squash, good-quality acorn squash will be firm, smooth-skinned and heavy for its size.
The coloring will be nearly all white with some hints of yellow.
Avoid product that has soft spots, dull and wrinkled skin.
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.
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.
Also called Star Fruit, good quality Carambola is firm and its skin will be yellow with no green tinges. Avoid fruit with brown, shriveled ribs. (...)
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