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Gold Acorn Squash
Inventory, 35 lbs : 0
This item was last sold on : 08/11/18
Gold acorn squash is a hard, winter type squash. It has a thin orange hued skin which encases its golden-yellow flesh. The flesh of the Gold acorn squash offers a mild squash flavor and slight nutty sweetness. Small to medium sized, the Gold acorn squash is deeply ribbed and capped with a dark green stem. With its slightly ovid shape that comes to a point at its bottom the Gold acorn squash gets its name from its resemblance to that of an acorn.
The peak season for Gold acorn squash is in the fall and winter months.
Squashes vary in color, shape, texture and size, however all squash can be categorized as either winter or summer varieties. A member of the Cucurbitaceae family Gold acorn squash of the species Cucurbita pepo is a fast growing winter variety squash. Acorn squashes such as the Gold acorn are grouped botanically along with zucchini and crookneck summer squashes and are one of the first winter type squashes to come into season each year.
Gold acorn squash provides vitamins C and B, potassium, minerals, and dietary fiber. Squashes with orange flesh such as the Gold acorn are also known to offer a significant amount of beta carotene.
Classic cooking methods for acorn squash include roasting, baking, grilling and broiling. They can be halved and stuffed with a variety of sweet or savory fillings. Slice into rounds or wedges and roast until tender. Its thin skin when cooked can be consumed thought it is most often discarded. Cooked squash can be added to soups, curries, risotto, pasta, muffins, and cakes. Its sweet flavor marries well with butter, pomegranate, cilantro, maple syrup, walnuts, bacon, parmesan cheese, and warm spices such as cinnamon, cumin and nutmeg. Gold acorn squash will keep stored in a cool dry place for several months though for best flavor should be used within one month of harvest.
In 1982 the Jersey golden acorn squash was developed by renowned plant breeder Dr.Oved Shifriss and awarded the All-American Selections Bronze Medal. The improved variety of Gold acorn is celebrated for its high protein content and three times the beta carotene content of traditional acorn squash. Additionally, this new variety produces a double harvest with fruits being ready for harvest at fifty days as a tender, immature squash then again when fully mature forty days later.
Acorn squash were first domesticated by Native Americans from indigenous forms of Cucurbita pepo. The acorn squash was a popular food crop with the Native Americans and in time made its way to Europe as a result early settlers and explorers in the new world. The earliest record of a Gold acorn squash in the commercial marketplace dates back to the 1950's with the golden table queen and gill’s golden pippin developed by Gill Brothers Seed Co. of Portland Oregon. There was also a golden yellow orange variety that is now thought to be extinct which has a more elongated shape and was known as fordhook introduced by W.Atlee Burpee & Co. in 1890.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Gold Acorn Squash. One is easiest, three is harder.
|Fake Ginger||Breakfast Stuffed Acorn Squash|
|Tablespoon||Roasted Acorn Squash and Shallot Pancakes|
|Premeditated Leftovers||Roasted Acorn Squash Seeds|
|A Family Feast||Apple-Stuffed Acorn Squash|
|Domestically Blissful||Creamy Baked Acorn Squash|