Much of the fresh produce we enjoy is very perishable. Raspberries and figs will only last several days without refrigeration, while potatoes and this winter squash can literally last for months.
Butternut, a favorite of mine has been known to keep from harvest time until March. Keeping these around is like keeping canned goods on the pantry shelf and in fact that’s a good place to keep them. You see any cool dark place will do. What’s interesting about these squash is they have a thick outer skin which locks in flavor, moisture and nutrient. This is just the opposite of their thin-skinned cousins, the summer squash.
Each year at this time, I discover new varieties of winter squash I’ve never seen before. Plant breeders are hard at work selecting squash for the best flavor, insect resistance and longer shelf life.
A relatively new introduction of a sleek dumpling squash is this one called Carnival. It’s a cross between an acorn and a delicada. Now they’re growing it on this farm first time for its extra sweet flavor. I particularly like to use this winter squash in full center pieces. Their colors and shapes are so interesting in a basket or a bowl on a table.
There’s so many different ways to enjoy winter squash and what’s nice about them is that each one has its own distinct flavor. And they’re good for you. Many of them contain plenty of Vitamin A and beta-keratin as well as minerals.
From the garden, I’m Allen Smith.
For more on this topic and other information, just check out my website pallensmith.com, and make sure you watch me on the NBC Today Show on December 6 and 8 where I’m going to show some holiday tips.
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