Pumpkins and Squash
Pumpkin and squash production is hard work. It all starts with preparing the land and planting the seeds by hand. We then ensure optimum growth by fertilizing and weeding. During our school tours we teach the children about the 'peduncle' of the pumpkin, how pumpkins are pollinated, and how to pick a pumpkin.
(Above) owner Bert is picking one of our large pumpkins from the pumpkin patch. What a perfect jack-o-lantern this one will make!
Children love to pick their own pumpkin. Make it a family tradition to select your own Frootogo pumpkin to take home and carve a great jack-o-lantern.
While you are here why not try some different squash and perhaps a new recipe.
We have many varieties of squash to pick from.
In a hurry for supper? Try microwaving your squash whole (4-10 min depending on size) to make it easier to peel and cut. You can then further microwave it or oven-bake it to finish it off. Easy!!
Squash (Summer & Winter Squash)
The Definition of Squash: The fruits of various members of the gourd family, which fall into two classifications, summer squash and winter squash.
The term "summer" and "winter" for squash are only based on current usage, not on actuality. "Summer" types are on the market all winter; and "winter" types are on the markets in the late summer and fall, as well as winter. Thus, the terms "summer" and "winter" are deceptive and confusing. This terminology was never meant to confuse— it just dates back to a time when the seasons were more crucial to man's survival than they are now. "Good keepers" became known as winter vegetables if they would "keep" until December.
Winter squash comes in shapes round and elongated, scalloped and pear-shaped with flesh that ranges from golden-yellow to brilliant orange. Most winter squashes are vine-type plants whose fruits are harvested when fully mature. They take longer to mature than summer squash (3 months or more) and are best harvested once the cool weather of fall sets in. They can be stored for months in a cool basement-hence the name "winter" squash. Stay away from pumpkin pumpkins, whether they're the classic field type or the original French variety. Carve them, but don't eat them: they're tough and bland.
Winter squash have hard, thick skins. Store in a cool, dark, well-ventilated place for up to one month. Winter squash can be cut in halves or pieces. Too cook them, first remove fibers and seeds; then bake, steam, or boil the squash. When water is used in cooking, the quantity of water should be kept small to avoid losing flavor and nutrients. Acorn and butternut squash are frequently cut in half, baked, and served in the shell. Squash pulp is also used for pies and may be prepared in cassseroles, souffles, pancakes, and custards.
EQUIVALENTS:
Allow 1/3 pound per person. One pound of winter squash equals about 2 cups of cooked, mashed squash. One medium-size (15 to 20 pounds) pumpkin will yield 5 to 7 quarts of cooked pumpkin.
TO STORE:
Place squash on top of thick pads of newspapers in a cool, dry, well-ventilated location. Check on a regular basis for rot and use within three to six months. Refrigerate tightly wrapped cut pieces of winter squash, such as banana, and use within five days.
TO PREPARE: Winter squash matures on the vine and develops an inedible, thick, hard rind and tough seeds. Because this rind makes most squash difficult to peel, it's easier to cook the unpeeled squash, and then scoop out the cooked flesh. Wash the exterior of the squash just before using. The seeds are scooped out before or after cooking.
To cut in half, grasp the squash firmly and use a sharp knife to slice through to the center. Then flip and cut the other side until the squash falls open. Remove and discard the seeds.
To bake a whole (1 to 11/2 pound) winter squash, pierce the rind with a fork and bake in a 350-degree oven 45 minutes. Test for doneness by piercing with a fork.
Boil or steam quarters or rings 25 minutes or until tender.
To microwave, place halves or quarters, cut side down, in a shallow dish; add 1/4 cup water. Cover tightly and microwave on HIGH 6 minutes per pound.
TO USE: All varieties are great for puréeing, roasting and baking. Once squash is cooked and mashed, it can be used in soups, main dishes, vegetable side dishes, even breads, muffins, custards and pies. Boil or mash winter squash just as you would potatoes. Or add peeled squash cubes to your favorite soups, stews, beans, gratins and vegetable ragouts. Dress any cooked winter squash with butter and herbs, a cream sauce, cheese sauce, maple syrup and nuts, marinara sauce or stewed fruit.
VARIETIES OFFERED AT FROOTOGO:
Acorn - Easily found in supermarkets. As its name suggests, this winter squash is shaped like an acorn. One of my favorite baking squashes, it's easy to slice into halves and fill with butter.. A small acorn squash weighs from 1 to 3 pounds, and has sweet, slightly fibrous flesh. Its distinct ribs run the length of its hard, blackish-green or golden-yellow skin. In addition to the dark green acorn, there are now golden and multi-colored varieties.
Butternut - Easily found in supermarkets. Beige colored and shaped like a vase. This is a more watery squash and tastes somewhat similar to sweet potatoes. It has a bulbous end and pale, creamy skin, with a choice, fine-textured, deep-orange flesh with a sweet, nutty flavor. It weighs from 2 to 5 pounds. The oranger the color, the riper, drier and sweeter the squash.
Buttercup - Has a sweet and creamy orange flesh.
Carnival Squash - Cream colored with orange spots or pale green with dark green spots in vertical stripes - coloration sometimes divided part and part - golden flesh.
Hubbard - The extra-hard skins make them one of the best keeping winter squashes. These are very large and irregularly shaped, with a skin that is quite "warted" and irregular. Hubbard squash is often sold in pieces because it can grow to cumbersome sizes. The yellow flesh of these tends to be very moist and longer cooking times in the oven are needed. It's perfect for pies.
Spaghetti - A small, watermelon-shaped variety, ranges in size from 2 to 5 pounds or more. It has a golden-yellow, oval rind and a mild, nutlike flavor. When cooked, the flesh separates in strands that resemble spaghetti pasta. The yellowest Spaghetti squash will be the ripest and best to eat. Those that are nearly white are not very ripe.
Sweet Mama - This dark green, small, mildly sweet-tasting squash resembles a miniature pumpkin with its top pushed in. It has sweet and tender orange flesh and is a great size for stuffing and baking as individual servings. Sweet mamas make excellent soup and are great for roasting.
Turban - Turban Squash has colors that vary from bright orange, to green or white. It has golden-yellow flesh and its taste is reminiscent to hazelnut. Has a bulblike cap swelling from its blossom end, come in bizarre shapes with extravagant coloration that makes them popular as harvest ornamentals. It is popular for centerpieces, and its top can be sliced off so it can be hollowed and filled with soup. A larger variety of the buttercup squash, the turban has a bright orange-red rind. The turban-like swirl on its blossom end is a fanciful variegated orange, red and white. Its flesh and storage ability are comparable to the buttercup's.