Produce Briefs...
Maui Onions
Two characteristics set the Maui onion apart from other yellow onions: the high sugar and high moisture content of its flesh.
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.
Seasons/Availability
Carnival squash is available October to January.
Current Facts
Winter squashes are graded on flesh color and quality. Flesh color quality is based on the level of cartenoids the flesh contains. Higher values of cartenoids can be attributed the deeper orange color. The flesh is also graded for its fiber content. The squashes with the least amount of fiber are considered the most valuable table squash. Those with high fiber content are often considered fit only for feedstock or simply as an ornamental squash. The carnival squash, a winter squash variety of the species, Cucurbita Pepo, falls slightly below the highest regarded family of winter squashes (Cucurbita Maximas: buttercup, banana squashes) in terms of quality. This hasn't dissuaded its popularity though. It continues to be a perennial favorite among all edible winter squash varieties.
Description/Taste
The carnival squash is distinguished by its convenient travel-friendly size, its deeply furrowed top-shape and of course, its variegated patterns of orange and green hued fall colors. The carnival squash's thick exterior contains spotted and striped colors of white, orange, yellow and green, depending on its level of maturity. The presence of post-harvest green coloring indicates that the squash is still at its peak maturity. As the squashes ages, it will eventually only maintain orange and cream colors. The raw flesh of the carnival squash is pale orange in color with a large and fibrous seed cavity. It is semi-dry and firm in texture, fragrant and its flavoring, mild. The squash's true flavors only emerge once cooked. Then its flesh becomes richer, buttery, nutty and sweet.
Applications
The Carnival squash can be used in the same ilk as other orange-flesh colored winter squashes such as Butternut and Kabocha. Its versatility, though, is limited when cooking it. The most effective way to achieve the squash's optimal flavor and texture is by roasting it. It can be roasted whole, cut in half or into pieces. After roasting the squash, it can become a soup or a sauce, can be added to stews, risottos, pasta or served as a vegetable element to a main dish. The squash can be dually utilized as an edible vessel, as its size often lends to stuffing the cavity with other culinary companions. Carnival squash is highlighted best with the addition of butter and spices such as ginger, garlic, cinnamon and pepper. It pairs well with pork, lamb, white fish, other roasted winter vegetables and aged cheeses such as pecorino. Store Carnival squash in a cool, dark space with relative humidity for optimal shelf-life.
Geography/History
The Carnival squash is a a hybrid of Sweet Dumpling and an Acorn squash variety, both descendents of squashes native to Mexico. Its evolution as a preferred winter squash began out if the collective desire to improve upon the Carnival squash's parentage. The ideal squash would be disease resistant, achieve abundant harvests, have overall improved texture and most importantly better flavor and increased sweetness. The Carnival squash did not become a commercial success overnight, but after continued development, in 1991, plant breeder, Ted Superak put forth a winter squash that is better than the sum of its parts. Vigorous growing plants produce abundant harvests in minimal time: fruits are harvested roughly 85 days after seeds are sown and if stored properly, maintain a shelf-life of up to three to four months.
Recipe Ideas
Recipes that include Carnival Squash. One
is easiest, three is harder.
Carnival squash is available October to January.
Current Facts
Winter squashes are graded on flesh color and quality. Flesh color quality is based on the level of cartenoids the flesh contains. Higher values of cartenoids can be attributed the deeper orange color. The flesh is also graded for its fiber content. The squashes with the least amount of fiber are considered the most valuable table squash. Those with high fiber content are often considered fit only for feedstock or simply as an ornamental squash. The carnival squash, a winter squash variety of the species, Cucurbita Pepo, falls slightly below the highest regarded family of winter squashes (Cucurbita Maximas: buttercup, banana squashes) in terms of quality. This hasn't dissuaded its popularity though. It continues to be a perennial favorite among all edible winter squash varieties.
Description/Taste
The carnival squash is distinguished by its convenient travel-friendly size, its deeply furrowed top-shape and of course, its variegated patterns of orange and green hued fall colors. The carnival squash's thick exterior contains spotted and striped colors of white, orange, yellow and green, depending on its level of maturity. The presence of post-harvest green coloring indicates that the squash is still at its peak maturity. As the squashes ages, it will eventually only maintain orange and cream colors. The raw flesh of the carnival squash is pale orange in color with a large and fibrous seed cavity. It is semi-dry and firm in texture, fragrant and its flavoring, mild. The squash's true flavors only emerge once cooked. Then its flesh becomes richer, buttery, nutty and sweet.
Applications
The Carnival squash can be used in the same ilk as other orange-flesh colored winter squashes such as Butternut and Kabocha. Its versatility, though, is limited when cooking it. The most effective way to achieve the squash's optimal flavor and texture is by roasting it. It can be roasted whole, cut in half or into pieces. After roasting the squash, it can become a soup or a sauce, can be added to stews, risottos, pasta or served as a vegetable element to a main dish. The squash can be dually utilized as an edible vessel, as its size often lends to stuffing the cavity with other culinary companions. Carnival squash is highlighted best with the addition of butter and spices such as ginger, garlic, cinnamon and pepper. It pairs well with pork, lamb, white fish, other roasted winter vegetables and aged cheeses such as pecorino. Store Carnival squash in a cool, dark space with relative humidity for optimal shelf-life.
Geography/History
The Carnival squash is a a hybrid of Sweet Dumpling and an Acorn squash variety, both descendents of squashes native to Mexico. Its evolution as a preferred winter squash began out if the collective desire to improve upon the Carnival squash's parentage. The ideal squash would be disease resistant, achieve abundant harvests, have overall improved texture and most importantly better flavor and increased sweetness. The Carnival squash did not become a commercial success overnight, but after continued development, in 1991, plant breeder, Ted Superak put forth a winter squash that is better than the sum of its parts. Vigorous growing plants produce abundant harvests in minimal time: fruits are harvested roughly 85 days after seeds are sown and if stored properly, maintain a shelf-life of up to three to four months.
Recipe Ideas
Recipes that include Carnival Squash. One
is easiest, three is harder.
