Produce Briefs...
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Available during the fall months.
Description/Taste
Often called Australian Blue Pumpkin, this has deep, rounded ridges running from blossom to stem-ed. Medium sweet in flavor with thick orange flesh, its dusky blue, or blue-green, rind is a striking contrast to the deep, orange flesh.
Applications
Cook as you would with any fresh pumpkin. Peel and dice into chunks, then cook with onions, carrots, celery, red curry paste and stock, then puree into a Thai-inspired soup. Simmer diced pumpkin in coconut milk with onions, ginger, garlic and cilantro until cooked through, then serve the curry over rice. Fold one pound of fresh pumpkin puree into muffin batter with raisins, walnuts, cinnamon and nutmeg, then bake. Roast the seeds on a cookie sheet at a low oven temperature; stir often and watch carefully so they don't burn. To store, keep pumpkin in a cool dry area up to one month, or refrigerate for up to 3 months.
Geography/History
An Australian heirloom, these pumpkins typically weigh six to ten pounds and average two or three deeply ribbed pumpkins per vine. Pumpkins grow well in full sun and prefer warm, moderately moist summers. Do not harvest pumpkins until they reach their appropriate size and turn the color of their particular variety.
Recipe Ideas
Recipes that include Blue Pumpkins. One
is easiest, three is harder.
Available during the fall months.
Description/Taste
Often called Australian Blue Pumpkin, this has deep, rounded ridges running from blossom to stem-ed. Medium sweet in flavor with thick orange flesh, its dusky blue, or blue-green, rind is a striking contrast to the deep, orange flesh.
Applications
Cook as you would with any fresh pumpkin. Peel and dice into chunks, then cook with onions, carrots, celery, red curry paste and stock, then puree into a Thai-inspired soup. Simmer diced pumpkin in coconut milk with onions, ginger, garlic and cilantro until cooked through, then serve the curry over rice. Fold one pound of fresh pumpkin puree into muffin batter with raisins, walnuts, cinnamon and nutmeg, then bake. Roast the seeds on a cookie sheet at a low oven temperature; stir often and watch carefully so they don't burn. To store, keep pumpkin in a cool dry area up to one month, or refrigerate for up to 3 months.
Geography/History
An Australian heirloom, these pumpkins typically weigh six to ten pounds and average two or three deeply ribbed pumpkins per vine. Pumpkins grow well in full sun and prefer warm, moderately moist summers. Do not harvest pumpkins until they reach their appropriate size and turn the color of their particular variety.
Recipe Ideas
Recipes that include Blue Pumpkins. One
is easiest, three is harder.| Apple Crumbles |
|
Pumpkin and Honey crisp Apple Soup with Gorgonzola and Toasted Walnuts |
