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Produce Briefs...
Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Grower
Blue hubbard squash are a large winter squash variety that are plump in the middle and slightly tapered at the neck. This squash has a very tough, bumpy skin that is pale blue-green-gray in color. Inside the very hard yet relatively thin rind is a golden yellow, fine grained, and dense flesh which surrounds a large central seed cavity. When cooked the flesh of Blue hubbard squash is tender and starchy with a rich and semi -sweet squash flavor similar to that of cooked pumpkin. Depending upon specific variety and when it is harvested Hubbard squash can weigh anywhere from five to forty pounds.
Blue hubbard squash are available in the fall through early winter.
Blue hubbard squash are members of the Cucurbitaceae family. The Blue hubbard squash is popularly used as replacement for pumpkin in cooking. A hard skinned winter variety squash the hubbard was the first squash introduced in the United States that was thought to have a desired flavor and texture. Prior to their introduction the only squashes available in North America were woody stemmed pumpkin types which were thought to be for the lower classes as a result of their poor flavor and consistency. Of all the hubbard squashes developed in the late 1800’s and early 1900’s the Blue hubbard would go on to become the most successful of all hubbard squashes and is still today sought after by squash enthusiasts.
Recipes that include Blue Hubbard Squash. One
is
easiest, three is harder.
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Description/Taste
Blue hubbard squash are a large winter squash variety that are plump in the middle and slightly tapered at the neck. This squash has a very tough, bumpy skin that is pale blue-green-gray in color. Inside the very hard yet relatively thin rind is a golden yellow, fine grained, and dense flesh which surrounds a large central seed cavity. When cooked the flesh of Blue hubbard squash is tender and starchy with a rich and semi -sweet squash flavor similar to that of cooked pumpkin. Depending upon specific variety and when it is harvested Hubbard squash can weigh anywhere from five to forty pounds.
Seasons/Availability
Blue hubbard squash are available in the fall through early winter.
Current Facts
Blue hubbard squash are members of the Cucurbitaceae family. The Blue hubbard squash is popularly used as replacement for pumpkin in cooking. A hard skinned winter variety squash the hubbard was the first squash introduced in the United States that was thought to have a desired flavor and texture. Prior to their introduction the only squashes available in North America were woody stemmed pumpkin types which were thought to be for the lower classes as a result of their poor flavor and consistency. Of all the hubbard squashes developed in the late 1800’s and early 1900’s the Blue hubbard would go on to become the most successful of all hubbard squashes and is still today sought after by squash enthusiasts.
Recipe Ideas
Recipes that include Blue Hubbard Squash. One
is
easiest, three is harder.
