Squash

Winter Squash and Pumpkin Blossom -

There are numerous varieties of hard squash available in today's marketplace - very old heirlooms and the standard fare we are all familiar with.

The Bird's Nest Gourds, for example, go back in time to around 7000 B.C. from cultivation evidence in South America. Seeds from a squash found in a clay pot in a cave in the desert were determined, through carbon dating, to be 2,000 years old - the seeds grew, harvested squash was shared, seeds saved and replanted and the 2000 Year Old Squash (from the time of the Anasazi Indians) was brought back to life! Many of the winter squash varieties are heirloom that have resurfaced, and are true culinary delights.

The early fall harvests - September through the end of November - delicata, sugar loaf and acorn - are at their prime as early winter varieties. The later varieties - butternut, hubbard, kabocha - are enjoyed into spring. In between the early and late winter varieties you will find: buttercup, cushaw, blue hubbard, golden hubbard, spaghetti, red kuri, sweet dumpling, gold nugget, rouge vif d'etampes, pumpkins.

Some of the heirloom varieties making a come-back - the delicata being one of them - include:
	Hubbard: Dark green squash with yellow-gold flesh. Arrived in Massachusetts in the late 1700's. Excellent for baking.
	Lakota: A beautiful, colorful squash. Smooth orange flesh that is nutty and very sweet. Excellent for baking.
	Green Hubbard:Dark orange flesh that is sweet and has a smooth texture. Nice for baking.
	Jarrahdale:A cross between the blue hubbard and rouge vif d'etampes (Cinderella Pumpkin), this squash is rather mild and not overly sweet. A large squash that has a diameter on average of 12", this is a real treat for squash lovers.
	Blue Ballet: This is a rare squash that is very sweet and has an orange flesh. A wonderful squash for storing, and quite a conversation piece.
	Red Kuri: The flesh of this wonderful squash is very smooth, and the texture is dry - an excellent squash for baking, grilling, roasting, steaming - colorful and great flavor.

There are many more varieties of winter squash available - many improve with age, and some believe winter squash is better when harvested after the first frost. Whatever you prefer, your options are many - winter squash can be prepared in many ways and used as a main ingredient in numerous dishes - pureed, baked with fresh herbs, included with other vegetables for soups or as the main item in a cream soup, included as a vegetable stuffing for peppers or tomatoes, curried and included with coconut milk and chili peppers.

Winter squash are relatives of melons and cucumbers, and have been found to have anti-cancer properties whose juice is similar to that of radishes and leeks in terms of cell mutation prevention. An excellent source of Vitamin A in the form of beta-carotene, Vitamin C, B vitamins: thiamin, folate, pantothenic acid; potassium and a great fiber source. As a powerful source of antioxidants and anti-inflammatory elements, all varieties of winter squash seem to provide some of the best nutritional components of all foods.