Stokes Purple® Sweet Potato
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Red Chinese Mulberries
The Red Chinese mulberry tree is a broad, spreading bush or small tree dotted with small thorns. Like its mulberry relatives, the fruits are technically not a berries but rather aggregates of tiny fleshy drupes clustered around a single stem
Blue Hubbard Squash
Inventory, lb : 0
This item was last sold on : 12/30/16
Blue hubbard squash are a large winter squash variety that are plump in the middle and slightly tapered at the neck. This squash has a very tough, bumpy skin that is pale blue-green-gray in color. Inside the very hard yet relatively thin rind is a golden yellow, fine grained, and dense flesh which surrounds a large central seed cavity. When cooked the flesh of Blue hubbard squash is tender and starchy with a rich and semi -sweet squash flavor similar to that of cooked pumpkin. Depending upon specific variety and when it is harvested Hubbard squash can weigh anywhere from five to forty pounds.
Blue hubbard squash are available in the fall through early winter.
A member of the Cucurbitaceae family, the Cucurbita genus, and maxima species, the Blue hubbard squash is popularly used as replacement for pumpkin in cooking. A hard skinned winter variety squash the hubbard was the first squash introduced in the United States that was thought to have a desired flavor and texture. Prior to their introduction the only squashes available in North America were woody stemmed pumpkin types which were thought to be for the lower classes as a result of their poor flavor and consistency. Of all the hubbard squashes developed in the late 1800’s and early 1900’s the Blue hubbard would go on to become the most successful of all hubbard squashes and is still today sought after by squash enthusiasts.
Blue hubbard quash offer fiber, iron, potassium, vitamin A, beta carotene, vitamin C, and niacin.
When cooking, the large Blue hubbard squash should be cut at very least in half, seeds discarded, and then the halves roasted or baked. The squash can also be cut into chunks and roasted, boiled, steamed or microwaved. The skin of the Blue hubbard should be removed either before or after cooking as it is inedible. Cooked squash can be added to pies, casseroles, risotto, and pasta preparations. Cooked squash can also be pureed and added to soups, stews, sauces, curries and desserts. Blue hubbard squash can be used in recipes wherever pumpkin or butternut squash is called for. Blue hubbard squash pairs well with white beans, cinnamon, nutmeg, curry, brown sugar, maple syrup, ginger, clove, chipotle, toasted walnuts, chard, kale, leek, fennel, shallot, sage, apple, pear, sausage, ground beef, pork, and cheeses such as mascarpone, parmesan, and goat. To store keep Blue hubbard squash in a cool dry place. An excellent keeper if properly stored the Blue hubbard will keep up to three months.
The hubbard squash is believed to be named after Elizabeth Hubbard, the washwoman of James Howard Gregory, the seedsman who first commercially introduced the squash in America. Gregory introduced the hubbard squash at a time when only fibrous and poor flavored winter squash types were available in America. First introducing the green then later the Blue hubbard, the hubbard varieties would go on to become a sought after squash in New England and soon after throughout the United States. Gregory experienced such success from the hubbard that he went on to become the largest seed grower in America by 1900 and also published a book called, “Squashes How to Grow Them.” He was additionally the first to introduce seed packets with pictures and instructions, a type that would go on to become a standard in the industry.
Like many fruits and vegetables the hubbard squash passed through a line of hands before finding commercial success. It first made its way to North America via sea captains returning home with seeds and crops from explorations in South America in the nineteenth century. Captain Knott Martin shared the seeds of what would come to be known as the hubbard squash with his sister, Sarah Martin who would be the first to grow the squash and develop it on American soil in her home garden. She was a shy woman and was too timid however to approach a known seedsman and entrepreneur in the community, James Howard Gregory and so gave the seeds to her friend and Gregory’s washwoman, Elizabeth Hubbard. Elizabeth gave the seeds to Gregory and in 1854 he released the first hubbard squash, the green hubbard. Later Gregory would go on to develop an improved green hubbard, the Marblehead hubbard and eventually the famous Blue hubbard. The Blue hubbard was in development production in 1870 and was a chance cross between the marblehead and middleton. In 1909 the Blue hubbard was released commercially and would go on historically to become the most well-known hubbard of all. Blue hubbard squash are ready to harvest within one hundred-ten days of planting and should be harvested when leaves have dried and squashes have developed a hardened exterior.
Recipes that include Blue Hubbard Squash. One is easiest, three is harder.
|Cooking Melangery||Pumpkin (Blue Hubbard) Jam with Raisins and Vanilla Bean|
|A Family Feast||Blue Hubbard Squash & White Bean Soup|
|Recipes worth Repeating||Hubbard Squash Soup|
|Healing Family Eats||Roasted Squash Soup with Thyme|
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