Goldmine Zucchini Squash
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Goldmine zucchinis are a long and slim variety of squash, named for its golden yellow outer skin. Their flavor and texture are at their most ideal when smaller and at five and a half inches in length or less. Their outer skin is shiny and smooth with an overall bright yellow color and thin white stripes that run the length of the squash. It is capped with yellow and bright green at both its stem and blossom end. Its inner flesh is creamy and white with a firm texture. It offers a vegetal, nutty flavor that sweetens slightly when cooked.
Goldmine zucchini is available in the spring and summer.
Goldmine zucchini is botanically classified as part of the species Cucurbita pepo and a member of the Cucurbitaceae family. Also known as a type of golden zucchini, yellow varieties of zucchini are relatively new to the commercial marketplace. When originally released in 1973 golden zucchini was awarded a PVP or Plant Variety Protection, that patent of sorts has since expired which allowed the golden zucchini to become an open pollinated variety in the public domain. This made it possible for new varieties of golden zucchini such as the Goldmine to be developed.
Goldmine zucchini is very low in calories with one cup of sliced zucchini offering only about 19 calories. Goldmine zucchini also contains the antioxidant vitamin C and potassium which have been shown to be beneficial in promoting heart health and healthy blood pressure.
Goldmine zucchini can be used interchangeably in recipes that call for green zucchini as its flavor and texture are very similar to one another. It can be used in both raw and cooked applications and its skin is delicate enough that it need not be removed prior to use. Sliced Goldmine zucchini can be sautéed, steamed, roasted or braised. Add slices to salads and crudité trays. It can be halved, hollowed, stuffed and baked. Add sliced to vegetable and meat kebabs for grilling. Spiralize or slice thin lengthwise for a healthy pasta alternative. Goldmine zucchini can also be grated and added to soup and quick breads or used to make fritters and pancakes. Its vivid yellow skin will maintain its bright color even when cooked. Its flavor is complemented by fresh herbs such as basil, parsley and cilantro, summer produce such as eggplant, tomato, garlic and corn, with fruity olive oil, shellfish, grilled and roasted meats, and cheeses such as chevre, feta, ricotta and parmesan. To store keep Goldmine zucchini stored in plastic and refrigerated, best used within a week.
While most green zucchini varieties can pinpoint their origin of development to Italy, golden zucchini types including the Goldmine zucchini were first developed in the United States.
Golden zucchini was first released in the 1970’s and was created by plant breeders at Burpee using seeds acquired from Dr.Oved Shifriss. Dr. Shifriss is responsible for discovering the bi-color gene “B” which allowed vegetables to be both green and/or yellow and used it to develop some of the first hybrid vegetables in the United States starting in the 1940’s. These B genes work by swapping the normal chlorophyll that develops with carotenoid instead and when combined with the L genes which produce a dark fruit color, will yield a vivid yellow colored fruit. Unlike some squashes that start out green and change color later the Goldmine zucchini turns yellow early on in its development prior to flowering of the plant. Growing in a fashion similar to other zucchini varieties the Goldmine zucchini is easier to harvest than its green relatives as its vivid yellow fruit is much easier to locate visually under the large green leaves of the zucchini plant.
Recipes that include Goldmine Zucchini Squash. One is easiest, three is harder.
|Proud Italian Cook||Hasselback Zucchini|
|Chocolate and Zucchini||Yellow Zucchini Tarte Fine on a Yogurt-Based Crust|