Produce Briefs...
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.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Green buttercup squash is available mid-September through December.
Current Facts
Winter squashes have hard shells that suit them for winter storage. All grow on warm-weather annual vines with large leaves and yellow flowers.
Description/Taste
Round, with a drum-like shape, the skin of green buttercup winter squash is spotted and flecked with gray markings. Ranging from 4 to 8 inches in diameter and 2 to 3 inches tall, narrow stripes run down its bulky sides. The skin is light-green, with a characteristic turban-like cap on its blossom end. Weighing two to six pounds, its dry, thick, yet fine-textured, deep-orange flesh offers a sweet and mild flavor, similar to that of a sweet potato.
Nutritional Value
All squash provide vitamin A and vitamin C, some of the B vitamins and are a good source of fiber. One cup of cooked squash has about 100 calories.
Applications
Hard-skinned buttercup squash may be baked or roasted. Scoop cooked flesh from skin and puree into soup, mix with cheese and herbs for fresh pasta or ravioli stuffing. Carefully peel squash and dice flesh, then add to broth-based soups with lentils, beans or leeks. Add mashed or pureed flesh to risotto or combine with cream and cheese for a hearty pasta sauce. Halve and stuff empty cavities with rice, sausage or mushrooms, bake. Buttercup squash keep for weeks in cool, dry storage.
Ethnic/Cultural Info
Buttercup squash was developed in 1932 at the North Dakota State University by Dr. A.F. Yeager.
Geography/History
A popular vine-type and of the genus Cucurbita maxima, buttercup squash was developed in 1932 at the North Dakota State University in Fargo, North Dakota, by Dr. A.F. Yeager.
Recipe Ideas
Recipes that include Green Buttercup Squash. One
is easiest, three is harder.
Green buttercup squash is available mid-September through December.
Current Facts
Winter squashes have hard shells that suit them for winter storage. All grow on warm-weather annual vines with large leaves and yellow flowers.
Description/Taste
Round, with a drum-like shape, the skin of green buttercup winter squash is spotted and flecked with gray markings. Ranging from 4 to 8 inches in diameter and 2 to 3 inches tall, narrow stripes run down its bulky sides. The skin is light-green, with a characteristic turban-like cap on its blossom end. Weighing two to six pounds, its dry, thick, yet fine-textured, deep-orange flesh offers a sweet and mild flavor, similar to that of a sweet potato.
Nutritional Value
All squash provide vitamin A and vitamin C, some of the B vitamins and are a good source of fiber. One cup of cooked squash has about 100 calories.
Applications
Hard-skinned buttercup squash may be baked or roasted. Scoop cooked flesh from skin and puree into soup, mix with cheese and herbs for fresh pasta or ravioli stuffing. Carefully peel squash and dice flesh, then add to broth-based soups with lentils, beans or leeks. Add mashed or pureed flesh to risotto or combine with cream and cheese for a hearty pasta sauce. Halve and stuff empty cavities with rice, sausage or mushrooms, bake. Buttercup squash keep for weeks in cool, dry storage.
Ethnic/Cultural Info
Buttercup squash was developed in 1932 at the North Dakota State University by Dr. A.F. Yeager.
Geography/History
A popular vine-type and of the genus Cucurbita maxima, buttercup squash was developed in 1932 at the North Dakota State University in Fargo, North Dakota, by Dr. A.F. Yeager.
Recipe Ideas
Recipes that include Green Buttercup Squash. One
is easiest, three is harder.| A Veggie Venture |
|
Winter Squash Polenta |
| Kalyn's Kitchen |
|
Agave and Balsamic Glazed and Roasted Buttercup Squash |
| Red Ramekin |
|
Lentil Buttercup Soup |
