Produce Briefs...
Mache
Mache has been cultivated in France since the 17th century, and in France it is known as doucette. It is also known as "lamb's lettuce" because its leaves resemble the size and shape of a lamb's tongue.
Iceberg Lettuce
It is the only lettuce type that does not occur in red form as well as green. Iceberg is the given name to dozens of cultivars of lettuce, all of which are adapted to specific planting regions and time periods.
Seasons/Availability
White acorn squash is rare, but has peak seasons during fall and winter.
Description/Taste
Encased in hard, white, inedible skin, the pale yellowish-gold flesh of the White acorn squash is sweet, with a smooth, delicate texture. Somewhat ovoid-shaped and pointed at the bottom, acorn squash is easily recognized by its thick, characteristic, longitudinal ridges.
Nutritional Value
A source of beta carotene, the plant form of vitamin A, acorn squash provides vitamin C, vitamin B6, complex carbohydrates, potassium, magnesium, folate, thiamine and dietary fiber.
Applications
Acorn squash are a hard-skinned, winter variety. They may be peeled, but are more ofter cooked with their skin-on. Peel and dice, or cut into slices along the natural ribs; toss with oils, spices or herbs and bake or roast. Serve with or without the skin. Cooked squash may be pureed and added to soups, stews, risotto, cakes or other baked goods. Stuff and bake halves with meats, cheese, grains or other vegetables. Acorn squash will keep at room temperature for many weeks.
Geography/History
The acorn squash was a favorite of early civilizations as it could be baked whole in their outdoor clay and brick ovens. Dating back to 4000 B.C., acorn squash, sometimes called Danish squash, is an edible gourd that grows on a vine. Generally considered to be a winter squash, the acorn squash is a member of the same family as summer squash, Cucurbita pepo.
Recipe Ideas
Recipes that include White Acorn Squash. One
is easiest, three is harder.
