Squash or pumpkin
Similar veggies:
Zapallito, zucchini
A quick introduction
We grow many different pumpkins and are always on the look-out for new exciting varieties. Be sure to expect some Hokkaido and Butternut style pumpkins with firm textures. We are also fond of the 'Muscat de Provence' pumpkin that is big, ribbed, has a greenish grey colour, and has a much juicier texture. If the pumpkins are very big, we will cut them up and add pieces to the boxes. This means you will have to use them up faster because they don't keep for very long but otherwise our poor cargo bike would succumb to the weight of the boxes!
Ever wondered about the difference between squash and pumpkin? Here a dose of confusion: All pumpkins belong to the cucurbit family and can ultimately be classed as gourds. However, not all gourds are edible, but the gourds we call squashes are. These fall into two groups: winter squashes (hard-skinned with ripened seeds inside) and summer squashes (tender-skinned with immature seeds). All winter squashes are pumpkins, while summer squashes contain the zucchini and various types of (wait for it...) squash. To cap it all off: the three cucurbit species maxima, pepo and moschata all have members both in the winter and summer squash camps, with the zapallito arguably even doubling in both.
Storage
Whole (undamaged) pumpkins store for a long time outside the fridge (preferably in a dark and cool place). Pieces that are already cut store for a few days in the fridge.
Season
Fall to winter
Suggestions for preparation
Although we doubt that you need suggestions on how to cook pumpkin we do have a few favorite recipes we would like to share with you. Some people like to peel their pumpkins, other people don't. We find that hokkaido and butternut pumpkins are usually fine without peeling but other varieties might have tougher skins.
Recipes
Radicchio and pumpkin, a golden combination! Try it out with this Pumpkin risotto with radicchio and chipolata sausage.
Or make these squash pancakes.