Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Green Buttercup Squash
Inventory, lb : 0
Green buttercup squash is spotted and flecked with light green to gray markings. Ranging from four to eight inches in diameter and two to three inches tall, narrow stripes run down its bulky sides. Its skin is green, with a characteristic turban-like cap on its blossom end that grows in size as the squash matures. The cap is also a good indicator of age; when mature and ready to harvest the cap will be firm, over age squashes will develop a soft cap. Weighing three to five pounds, the dry, smooth textured, deep-orange flesh of the Green buttercup squash offers a sweet and mild flavor, similar to that of a sweet potato.
Green buttercup squash is available in the fall season.
One of the most popular varieties of winter squash the Green buttercup, botanically known as part of Cucurbita maxima is a member of the Cucurbitaceae family. The Green buttercup squash has long been touted as one of the most superiorly flavored and textured winter squash varieties on the market.
Green buttercup squash is rich in vitamin A, specifically beta carotene which has been shown to be beneficial in preventing certain types of cancer and in supporting healthy vision. They also contain dietary fiber as well as some vitamin C.
Buttercup squash may be baked, steamed or roasted. Cooked flesh can be pureed and used as a filling for pies and ravioli or added to soups, risottos, sauces and curries. Peel and cube squash and add to chili, enchiladas, atop pizza or in pasta preparations. Halved they can be stuffed and baked with both sweet and savory filings. Having a taste a texture similar to that of sweet potato it can be used in lieu of the popular potato in recipes where it is called for. When cooked its sweet flesh will marry well with hard cheeses, nuts, brown sugar, ground beef, lentils, cinnamon, nutmeg and fresh herbs such as sage, cilantro, chives and parsley. To store keep Green buttercup squash stored in a cool and dry place and use within a few months.
Green buttercup squash was one of five squashes out of one hundred thirty-four different cultivators given the mark of excellence by authors of the 1937 book, “The Vegetables of New York”.
What was to become the first buttercup squash was discovered in 1925 as a chance seedling in a growth area of quality squash at the North Dakota State University Agricultural Experiment Station. Believed to be a cross between a quality squash and Essex variety squash this “buttercup formation” was found by Dr. Albert F. Yeager. Its seeds were saved and replanted and went through years of selection and self-pollination until it was released in 1931 under the buttercup name. Dr. Yeager specifically bread the squash to be a substitute for the sweet potato which had proved to be difficult to grow in the Northern Great Plains. One of the most extensively tested squashes in United States history, before it was released thorough examinations were done by North Dakota College to test the squashes flavor, texture, color, sugar levels and dry matter content.
Recipes that include Green Buttercup Squash. One is easiest, three is harder.
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