Squash, Pumpkin, Calabaza
Squash varieties are grouped as summer or winter types, depending on days to maturity and harvest periods. As the names suggest, summer squashes mature for fresh eating in the summer, while winter squashes can be stored for eating well into the winter months. our squash selection includes a wide diversity of bush and vining forms; adaptation and disease resistance; certified-organic, treated and untreated seed; and fruit size, shape, and color — all with superb flavor. Quite different in appearance from the Western orange pumpkins used most notably for Jack-O-Lanterns in the United States,
Japanese pumpkins tend to have greenish outer skin and yellow flesh. The Japanese prepare the sweet flesh by simmering peeled chunks in chicken broth and dashi and flavoring with sugar, soy sauce and salt. The "one serving" size kabocha is very popular in Japan. Chinese cooks stir-fry pumpkin with pork and mushrooms or make it into a soup with pork or fish. Thai cuisine braises it with coconut milk and seasonings. Winter squash varieties are excellent in tempura, stir-fried or baked. Pumpkins are highly nutritious and can be used in sweet and savory recipes. Toast the seeds for an autumn treat
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| Scientific Name: Cucurbita moschata. Common Name: "calabaza", "Caribbean pumpkin", Cuban squash, West Indian pumpkin. This is a large pumpkin-like squash a unique heirloom that is easy to grow and has good storage qualities. The species name includes several varieties of squash and pumpkin. The calabaza is a popular squash variety that is grown throughout the Caribbean and in Central America and South America. This one is native to Jamaica and Central America. It has a sweet taste and is typically used in recipes that call for butternut squash or pumpkin as an ingredient. Additionally, its seeds are edible and can be toasted and eaten whole. rarely available commercially. |