Squash
All availability dates are approximates. Check our home page for an updated list of what is available this week.
Ambercup-
Autumncup- A hybrid buttercup dark green squash. The deep orange flesh is extremely sweet. It is slightly more oval than buttercup. Excellent for storage.
Butternut- softer than acorn or other types of squash, which makes them easier to cut and prepare. It has a buttery flavor. They will keep from several weeks to more then six months. There will be some increase in flavor if you leave them for a while before eating them. Ideal variety to enjoy steamed boiled or baked. Keep in a cool place or in the refrigerator crisper.
Lakota- a unique variety once cherished by the Lakota Sioux, and distinctly shaped like an overgrown pear. Features a deep orange flesh with a very sweet and nutty flavor. Good for storing.
Spaghetti- this unique squash gets its name because of its spaghetti like insides. You can steam or bake this squash and scrape out the pulp and use in pasta recipes.
Acorn-a winter squash with distinctive longitudinal ridges and sweet, yellow-orange flesh. Before eating, scoop out the seeds and fibers. Acorn squash is most commonly baked, but can also be microwaved, sautéed, and steamed
White Acorn- like a regular acorn squash white acorn can be baked in a conventional oven or in a microwave. It has the same orange color insides with a smooth texture but a bit sweeter then the traditional acorn squash.
Peter Pan- most tender when relatively immature; it is generally served when it is no more than two to three inches in diameter. can be cut into pie shaped pieces and fried or baked.
Delicata- also called a sweet potato or bohemian squash. It is creamy, sweet, moist and rich with yellow flesh that tastes like a sweet potato. It's a good source of vitamins A and C, potassium and iron. It is an heirloom variety and considered one of the best for flavor. It is somewhat cylindrical although the base may flare out a bit. The yellow shell has furrow with green stripes and reddish=brown mottling. The flesh is pale yellow-orange with an aroma and mild flavor reminiscent of fresh corn.
Golden Hubbard- hubbard may be the least attractive looking of the lot but it is terrific. It is very large in size with a hard thick bumpy gray-green or orange shell. It has very sweet orange flesh. It can be baked mashed, added to soups or mixed with other vegetables in a casserole. It makes an excellent pie. Although it has the same flavor as a pumpkin pie it is sweeter and requires less sugar. It also has a thicker firmer texture then fresh pumpkin so it sets better. An especially nutritious variety it is high in vitamins and delivers enormous quantities of beta-carotene. Uncut it can store in a cool dry place for months.
Hubba Hubba- another variety of the hubbard with the same characteristics as the Golden Hubbard.