We’re obsessed with winter squash and pumpkins 🔥 Maybe a little too obsessed because we keep scouring farmers markets and farms that are local and beyond to learn and discover new varieties 😁 Our research started in 2014 during our ambitious attempt at creating a quarterly magazine focused on individual ingredients 🙌 Though that magazine project never finished, we haven’t given up! All of this content has been shared to our website. It continues growing. It’s so. Keep checking back on our obsessed winter Pumpkins guide, and squash guide because we all want to be those kids who have eaten most winter squashes and pumpkins.
You may have seen pumpkins in shops labelled ‘carving pumpkins’. Don’t let the sticker lead you astray, these pumpkins are perfectly edible. But carving pumpkins were bred for their large flesh, robustness and thick flesh. The taste of your pumpkin will determine how it tastes. We’ve eaten some good carving pumpkin and some carving pumpkins that, quite frankly, taste of nothing. Carving pumpkins can be more flexible and watery than other squash or gourds. We’d recommend popping your carvings from a ‘carving pumpkin’ in a soup with a flavoursome stock cube or adding them to bulk up a stew. Agostino diaz was kind enough to point this out.
Five common Cucurbita species are: ficifolia and Malabar squashes and Malabar gourds; maxima and Hubbard (Lakota and buttercups); mixta and cushaw squash; moschata and Shakertown Field and Long Island Cheese pumpkins respectively; and pepo, which includes jack-o-lantern varieties and delicata squashes as well as ornamental and gourds. Some curious offspring can be created by the willingness of some species to cross-pollinate and pollinate other species. Kabocha is the Japanese squash. It has a knobby, black-green, often streaked in celadon skin. Australian squashes like ‘Jarrahdale,’ or ‘Queensland Blue have rinds that range from dusty gray and greenish to blue. French pumpkins like the elegant ‘Rouge Vif d’Etampes’ (also known as Cinderella pumpkin) are low to ground, with large ridged lobes. Both ‘Galeuse d’Eysines’ as well as ‘Marina di Chioggia’ have bumps. Caused by a buildup of sugars underneath their skin They can even look frightening before being carved.
Continue the theme of pumpkin season, which is here! The baking season has also arrived (although does this ever end?) Concerning pumpkins: Technically speaking, all pumpkins and gourds are edible. However, you don’t want to eat them all. As with all things culinary, there are many generations that have defined the characteristics of fruits and vegetables to be used for specific purposes. The Jack B. Littles that you mentioned were not chosen for their sweet, creamy flesh but more so because of their diminutive beauty. Your friend won’t come to any harm butchering up the little Jacks, but she’s will puttingutting in a lot of work cutting through tough skin and removing lots of seeds Webbing and resulting in an usable amount that is very small when compared with a variety grown for cooking.