The yellow watermelon has a canary yellow flesh, often seedless, with occasional black seeds. Tasting no different from the common red watermelon, when ripe, yellow watermelons have the same signature two-toned green skin.
Yellow corn is a variety of sweet corn. Its ears are wrapped in tightly bound lime hued husks with silks and a tassel that extend out from the tip. The yellow kernels are packed in tight almost uniform rows.
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Mild in flavor and varying in size from baby to medium to large, Mexican squash sports a pale green thin tender edible skin. Appearing nearly seedless, its tasty flesh is whiter and sweeter than zucchini. Shaped somewhat like zucchini, this variety is most often larger and more oblong.
Mexican Squash is available June to October.
Ideal choice for stir-fries. No peeling required. Add to roasted, sautéed or grilled vegetable medleys.
Calabacitas is a favorite dish in Mexico made with Mexican squash, cheese, onion and fresh garden tomatoes.
Mexican squash, sometimes called tatuma squash, is locally grown at Coleman Farms, Carpinteria, California.
Recipes that include Mexican Squash. One is easiest, three is harder.
|Simple Daily Recipes||Pasta with Mexican Squash and Red Bell Pepper|