Inside a black garlic bulb's sheath of dry, aged paper-thin skin are black jelly-like cloves. The cloves have a savory sweet taste, a pleasant molasses undertone with a subtle hint of a soy sauce.
Offering a distinct, nutty flavor described as more intense than broccoli, this pale, green vegetable looks and tastes like a cross between broccoli and cauliflower. Available starting in late summer.
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Blue pumpkins tend to have deep, rounded ridges running from top to bottom. The skin ranges in color from dusky blue-gray to blue-green with a striking deep, orange flesh. Many varieties of blue pumpkin are known for their exceptionally sweet flesh which when cooked has a smooth, favorable texture.
Blue pumpkins are available in the fall.
There are numerous varieties of blue pumpkins, such as: Queensland Blue, Australian Blue, Jarrahdale, Blue Doll, and Blue Moon. Blue pumpkins are extremely popular in Australia where they are prized as a cooking pumpkin because of their thick flesh and superior flavor.
Produce with bright orange flesh like the Blue pumpkin is rich in beta-carotene which is converted by the human body into vitamin A.
Blue pumpkins can be used as you would any fresh pumpkin. Their sweet flavor lends itself well to pie fillings, scones and cakes. Alternately you can use roasted pieces in risottos, salads and pasta dishes. Cook till soft and use as a filling for ravioli or incorporate into dough when making gnocchi. Dice and add to curries, soups and stews. To showcase its unique exterior color slice into wedges leaving the skin attached and serve roasted or grilled.
Blue pumpkins are commonly grown in Australia, New Zealand and the United States. Like many pumpkins, Blue 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.
Recipes that include Blue Pumpkins. One is easiest, three is harder.
People have spotted Blue Pumpkins using the Specialty Produce app for iPhone and Android.
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