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Banana Flowers
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Green Shishito Chile Peppers
Japanese peppers are mildly spicy and most often prepared cooked. Saute peppers in olive oil, over high heat, until they just begin to blister- serve hot, sprinkled with sea salt.
Grower
Cucuzza squash is available June to November.
Long and firm, this Italian squash, pronounced ku-KOO-za, has a light green skin and pure white flesh. It can grow anywhere from fifteen inches to three feet in length and be three inches in diameter. The stem remains attached to continue nourishing the squash up to one month after picking. The cucuzza squash offers a slightly sweet, mild cucumber flavor and a fairly firm inviting texture.
Containing no fat or sodium, the cucuzza is high in vitamin C and fiber. A three and one-half ounce serving has about 25 calories.
Used mainly in dishes that require cooking, this squash must be peeled and usually should be seeded. When cooked, this squash retains its firm texture. If the seeds are soft, steam or use the same as zucchini in recipes. If the seeds are hard, treat it like a winter squash by either baking, stuffing or stewing in chunks. To store, place whole in a plastic bag; refrigerate up to one week.
With its origins in Italy, cucuzza seeds have been in the same family for generations.
Originating in the Mediterranean, especially Italy, this squash is also known as super long squash, snake squash, bottle gourd, Tasmania bean and New Guinea bean. Other names include zuzza, suzza melong, cucuzzi and calabash. In English, the word "cucuzza" means, "super long squash". Preferring a warm climate, this squash also grows in parts of Asia including Taiwan, Japan and China.
Recipe Ideas
Recipes that include Cucuzza Squash. One
is easiest, three is harder.
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Seasons/Availability
Cucuzza squash is available June to November.
Description/Taste
Long and firm, this Italian squash, pronounced ku-KOO-za, has a light green skin and pure white flesh. It can grow anywhere from fifteen inches to three feet in length and be three inches in diameter. The stem remains attached to continue nourishing the squash up to one month after picking. The cucuzza squash offers a slightly sweet, mild cucumber flavor and a fairly firm inviting texture.
Nutritional Value
Containing no fat or sodium, the cucuzza is high in vitamin C and fiber. A three and one-half ounce serving has about 25 calories.
Applications
Used mainly in dishes that require cooking, this squash must be peeled and usually should be seeded. When cooked, this squash retains its firm texture. If the seeds are soft, steam or use the same as zucchini in recipes. If the seeds are hard, treat it like a winter squash by either baking, stuffing or stewing in chunks. To store, place whole in a plastic bag; refrigerate up to one week.
Ethnic/Cultural Info
With its origins in Italy, cucuzza seeds have been in the same family for generations.
Geography/History
Originating in the Mediterranean, especially Italy, this squash is also known as super long squash, snake squash, bottle gourd, Tasmania bean and New Guinea bean. Other names include zuzza, suzza melong, cucuzzi and calabash. In English, the word "cucuzza" means, "super long squash". Preferring a warm climate, this squash also grows in parts of Asia including Taiwan, Japan and China.
Recipe Ideas
Recipes that include Cucuzza Squash. One
is easiest, three is harder.| Noshtalgia |
|
Stewed Cucuzza |
| Serious Eats |
|
Baked Cucuzza "Fries" |
| Mama G Recipes |
|
Italian (Cucuzza) Squash Soup |
| Cooking Italian Comfort Food |
|
Cucuzza Stew |
