The Kishu tangerine is a seedless, easy to peel variety. Measuring about two inches in diameter, the skin is very loose and the flesh is bright orange with a mild, sweet flavor.
Monterrey pears are a large variety from northern Mexico, botanically a cultivar of Pyrus pyrifolia. The Asian pear hybrid was selected from the tree of a popular southern Texas variety. Monterrey pears are a cross of European pear and a Japanese pear.
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Cupcake squash is named for its short squat character that has an overall round shape, approximately 2-5 inches in width. Its exterior skin is thin with a dark green hue, accented with subtle vertical striations that meet at its green stemmed cap. Its flesh is tender and creamy white in color with small edible seeds. Flavor wise they are somewhat savory with a mild sweetness that is accentuated when cooked. They are described as a combination of patty-pan’s rich, sweet flavor and zucchini’s delicate skin. In addition to the fruits of the Cupcake squash plant the flowers are also edible and offer a mild summer squash flavor and delicate texture.
Cupcake squash are available in the summer months.
Cupcake squash is a hybrid cultivar of the botanical classification, Cucurbita pepo. It is a variety of summer squash or “soft squash”, as it has an immature edible skin opposed to winter squash which has a hardened skin and longer shelf life. A relatively new squash the Cupcake squash has just started to grow in popularity among home growers and small farms, time will tell if it is able to achieve the commercial success of similar squashes such as zucchini and eight ball.
Cupcake squash are a low calorie food and contain upwards of 94% water. In addition they offer some vitamin C, vitamin A, iron and calcium.
The Cupcake squash can be used interchangeably for zucchini squash in many recipes. Its unique round and squat shape makes it ideal for using as bowls in stuffed preparations by hollowing slightly and filling with meats, cheeses and grains. Cupcake squash can also be roasted, grilled, steamed, baked, sautéed or deep fried. Sliced thin Cupcake squash can be layered into casseroles, ratatouille and stacked salads or used in lieu of pasta in lasagna. Its flesh can also be grated and added to batter for breads, muffins and cakes. Its flavor and texture pair well with tomatoes, eggplant, onion, corn, garlic, cilantro, thyme, parsley, citrus, eggs, cornmeal, pine nuts, sausage, roasted chicken, pork, ground beef, sour cream and cheeses such as ricotta, mozzarella and parmesan. Cupcake squash will keep dry and refrigerated for up to a week.
Brand new for 2015 the Cupcake squash developed by Burpee made its debut in the company’s summer 2015 seed catalog. It was so favored in its trail growth period that it was featured on the cover of the catalog both in its whole form and prepared stuffed with squash, sour cream, bread crumbs and cheese.
Cupcake squash was developed by Burpee and introduced in 2015. It was grown at their trial grounds, Fordhook Farm in Doylestown Township, Bucks County, Pennsylvania for two seasons before it was approved for release. Like many summer squash types when grown in mild to warm climates with ample sun exposure the Cupcake squash will be a highly prolific fruiter. Once the plant is established and fruiting the squashes will grow in size rapidly similar to that of zucchini.