The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
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This dark green squash is acorn-shaped, hence its name. The golden-orange flesh offers a mildly sweet flavor and a somewhat dry texture. Usually about five to eight inches long and four to five inches across, the hardy rind has deep, characteristic ridges with a splash of yellow-gold, considered a sign of maturity.
The Acorn squash is available during fall through early winter.
Not as rich in beta-carotene as other Winter varieties, acorn squash is an excellent source of dietary fiber and contains vitamin C, vitamin B6, magnesium and manganese plus a substantial amount of potassium.
Acorn squash are a hard-skinned, Winter variety. They may be peeled, but are more often cooked with their skin-on. Peel and dice, or cut into slices along the natural ribs; toss with oils, spices or herbs and bake or roast. Serve with or without the skin. Cooked squash may be pureed and added to soups, stews, risotto, cakes or other baked goods. Stuff and bake halves with meats, cheese, grains or other vegetables. Acorn squash will keep at room temperature for many weeks.
The Acorn squash was a favorite of early civilizations as it could be baked whole in their outdoor clay and brick ovens. Dating back to 4000 B.C., acorn squash, sometimes called Danish squash, is an edible gourd that grows on a vine. Generally considered to be a winter squash, the acorn squash is a member of the same family as summer squash, Cucurbita pepo.
Recipes that include Acorn Squash. One is easiest, three is harder.
|The Cooking Photographer||Acorn Squash Soup with Bacon & Squash Seeds|