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
Hard Kuri Squash is available from early fall into mid-winter.
Description/Taste
This is a very productive Japanese variety with thick walled deep orange skin. Its creamy yellow flesh is nutty and sweet. Each squash weigh between four and seven pounds, with a flavor that is reminiscent of chestnuts.
Nutritional Value
All squashes provide vitamin A and vitamin C, some of the B vitamins, calcium, potassium, iron, riboflavin, thiamine and are a good source of fiber.
Applications
Hard-skinned red kuri squash can be difficult to peel and are most easily cooked in their skin. Split squash in half, scoop out seeds and roast, cut-side down until tender. Blend cooked squash flesh into soup with fennel, onions, root vegetables, curry or fall spices. Grate flesh and bake into gratins or casseroles with cream and cheese. Puree squash with syrup or vanilla for compote or bake diced squash into bread pudding with apples. Hard red kuri squash will keep in cool, dry storage for up to six weeks.
Geography/History
A select Japanese winter variety and also known as uchiki kuri squash or potimarron, red kuri squash is a native of Japan. This squash has also been called baby red Hubbard and is of the genus Curcurbita maxima. Drought tolerant, each vine produces multiple teardrop-shaped fruits, usually three, about ninety days after blooming.
Recipe Ideas
Recipes that include Hard Red Kuri Squash. One
is easiest, three is harder.
Hard Kuri Squash is available from early fall into mid-winter.
Description/Taste
This is a very productive Japanese variety with thick walled deep orange skin. Its creamy yellow flesh is nutty and sweet. Each squash weigh between four and seven pounds, with a flavor that is reminiscent of chestnuts.
Nutritional Value
All squashes provide vitamin A and vitamin C, some of the B vitamins, calcium, potassium, iron, riboflavin, thiamine and are a good source of fiber.
Applications
Hard-skinned red kuri squash can be difficult to peel and are most easily cooked in their skin. Split squash in half, scoop out seeds and roast, cut-side down until tender. Blend cooked squash flesh into soup with fennel, onions, root vegetables, curry or fall spices. Grate flesh and bake into gratins or casseroles with cream and cheese. Puree squash with syrup or vanilla for compote or bake diced squash into bread pudding with apples. Hard red kuri squash will keep in cool, dry storage for up to six weeks.
Geography/History
A select Japanese winter variety and also known as uchiki kuri squash or potimarron, red kuri squash is a native of Japan. This squash has also been called baby red Hubbard and is of the genus Curcurbita maxima. Drought tolerant, each vine produces multiple teardrop-shaped fruits, usually three, about ninety days after blooming.
Recipe Ideas
Recipes that include Hard Red Kuri Squash. One
is easiest, three is harder.
