The Gold beet is made up of both an edible root and edible leaves. The root is pale orange, swollen and globular, reaching sizes of up to four inches in diameter. The root's variegated golden-orange flesh is firm, earthy and sweet.
Red Habanero Chile Peppers
Habanero chile peppers mix especially well with foods containing tropical fruits or tomatoes. Add diced habanero to achiote paste and use as a rub for pork.
Inventory, 40 lbs : 0
Opo squash is available year round.
Cylindrical-shaped, the smooth-skinned Opo squash varies from a light green to chartreuse and is usually harvested when ten to twelve inches long. The white meat holds several edible, white seeds and offers a mild flavor reminiscent to a blend of summer squash and cucumber. Opo squash are also known as bottle gourd, sorakaya and lauki.
Squashes provide vitamin A and vitamin C, some of the B vitamins, niacin, thiamine, riboflavin, calcium, potassium, iron, and are a good source of fiber.
Opo squash, or bottle gourd are popular in traditional Indian and Southeast Asian cuisine. The thick, green outer skin may be eater and does not need peeling. Dice opo squash and cook into sauces such as tomato or eggplant. Cook in curry or chutney by combining with coconut milk and Indian spices. Add chunks of squash to vegetables, broth and lentils for a stew. Add grated opo squash to breads and chocolate cakes for a mild, moist texture. Opo squash will keep well in cool, dry storage for 2-3 weeks.
An Oriental squash, the Opo squash is a member of the cucumber family and is native to the tropical areas of Southeast Asia. Grown in Mexico and the United States, California is a major producer. A member of the Cucurbit family and of the Lagenaria siceraria species, this trellised plant loves a warm climate.
Recipes that include Opo Squash. One is easiest, three is harder.
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