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.
Cantaloupe Melon
The cantaloupe is defined by two elements: its roughly netted stone and green colored skin and its aromatic orange-coral colored flesh. When perfectly ripe, the flesh is juicy, unctuous and sweet.
Seasons/Availability
Available fall and winter.
Description/Taste
Resembling the buttercup, the turban-shaped kabocha, pronounced kah-BOH-chah, is an Oriental squash encased in a dull, deep green, thick, mottled rind with pale, uneven stripes.. Round with a flattened top, it ranges from one to eight pounds but generally weighs an average of two to three pounds. The deep, yellow-orange cooked pulp is finely grained, floury-dry and tender. Seeds and strings in the cavity are characteristically oily to the touch. Rather sweet, its rich flavor combines that of a sweet potato and a pumpkin.
Applications
Kabocha squash is a sweet-fleshed, hard-skinned variety. Peel or bake with the skin on. Dice and roast squash chunks with oil and spices or combine with cream and cheese, baked into a gratin. Add roasted squash to soup, stew or risotto. Puree and mix into softened butter. Slice and roast with honey and citrus. Kabocha squash pairs well with the Asian spices, nuts and dried fruit flavors, as well as the textures of cooked faro, barley, lentils, or pasta. Kabocha squash will keep for weeks in cool, dry storage.
Recipe Ideas
Recipes that include Orange Kabocha Squash. One
is easiest, three is harder.
Available fall and winter.
Description/Taste
Resembling the buttercup, the turban-shaped kabocha, pronounced kah-BOH-chah, is an Oriental squash encased in a dull, deep green, thick, mottled rind with pale, uneven stripes.. Round with a flattened top, it ranges from one to eight pounds but generally weighs an average of two to three pounds. The deep, yellow-orange cooked pulp is finely grained, floury-dry and tender. Seeds and strings in the cavity are characteristically oily to the touch. Rather sweet, its rich flavor combines that of a sweet potato and a pumpkin.
Applications
Kabocha squash is a sweet-fleshed, hard-skinned variety. Peel or bake with the skin on. Dice and roast squash chunks with oil and spices or combine with cream and cheese, baked into a gratin. Add roasted squash to soup, stew or risotto. Puree and mix into softened butter. Slice and roast with honey and citrus. Kabocha squash pairs well with the Asian spices, nuts and dried fruit flavors, as well as the textures of cooked faro, barley, lentils, or pasta. Kabocha squash will keep for weeks in cool, dry storage.
Recipe Ideas
Recipes that include Orange Kabocha Squash. One
is easiest, three is harder.
