Baby Gold Bar Squash
Inventory, 10 lbs : 0
Baby Gold Bar squash is lean, cylindrical and smooth with a bright yellow body and green stem at its blossom end. Its flesh has a crisp texture and creamy color with a barely visible seed cavity. Both the thin skin and flesh is edible and its flavor is smooth, mild, sweet and nutty. In addition to the fruits of the Baby Gold Bar squash plant the leaves, flowers and seeds of the plant are also edible.
Baby Gold Bar squash is available year-round.
Baby Gold Bar squash is botanically part of Cucurbita pepo, along with other squashes, gourds and pumpkins. Harvested when they are young baby squashes such as Baby Gold Bar are also known as a baby marrow, baby zucchini or courgette. Summer squash varieties such a Baby Gold Bar are known for their soft, edible skin.
Baby squashes such as Baby Gold Bar contain less nutrients than mature squashes due to their immature nature when harvested for consumption. It contains some vitamin A and potassium as well as trace amounts of phosphorous, vitamin C, magnesium and folate. They are foremost known for their high water content and as an excellent vegetable for those watching their weight in developed countries.
Versatile Baby Gold Bar squash can be utilized both raw and cooked. Its thin skin need not be removed prior to using as it is delicate enough to consume. The petite squashes can be roasted or grilled whole or sliced and skewered onto kebabs. Thinly peeled or mandolin cut lengthwise it can be used in lieu of noodles in cold or warm pasta type preparations. Sliced squash can be sautéed, steamed or added raw to salads. They can be pureed and used to thicken sauces and soups or made into baby food. Mild in flavor Baby Gold Bar squash is perfect for pairing with other ingredients with complimentary flavors such as basil, oregano and parsley, summer vegetables such as tomato, garlic, eggplant and corn, sausage and poultry, fruity olive oil, herbs de province, parmesan cheese and queso fresco. The delicate skin of Baby Gold Bar squash makes it less storage hardy and easily susceptible to bruising. Ideally it should be handled with care and used soon after harvest, to store keep dry and refrigerated using within a week’s time.
British cookery writer Elizabeth David is believed to be responsible for introducing Mediterranean cuisine and ingredients such as eggplants, red and green peppers, olive oil and courgettes such as Baby Gold Bar squash to Brittan’s culinary scene in the 1950’s.
Members of the Cucurbita genus are native to Mesoamerica. Cucurbita pepo remains specifically dating back 10,000 years have been found in Oaxaca Mexico in the Guila Naquitz cave. Squash made its way to the Old World via Columbus and would there undergo much of its development and hybridization in Italy and then later make its way back to the Americas in the 1920’s by migrants. Summer squash varieties such as Baby Gold Bar are considered easy to grow, thriving in full sun, warm weather and rich moist soil. Gold Bar squash grows on compact bush plants which allow for great harvests of edible blossoms in addition to fruit.
Recipes that include Baby Gold Bar Squash. One is easiest, three is harder.
|Chocolate and Zucchini||Yellow Zucchini Tarte Fine on a Yogurt-Based Crust|
|Martha Stewart||Shaved Raw Summer Squash with Parmesan Dressing|
|Creative Culinary||Lemony Summer Squash Bread|