Squash: Blue Kuri Cucurbita Maxima Approx. 8-9 Seeds Per Gram Squash Has Become Such A Popular Vegetable To Grow Over The Last Decade Or So And For Good Reason. Butternut Is One Of The Best Known But There Are So Many Varieties To Choose From. There Are Summer And Winter Types. Summer Squash Are Thin-skinned With A Lighter, Moist Flesh. They Are Best Eaten Fresh. Winter Squash Have A Harder Skin And Dense Flesh With A More Intense Flavour. They Can Be Stored For A Few Months After Harvest. Blue Kuri Is Very Similar To Green Hokkaido But With A Blue Tinge To The Skin And A Slightly-flattened Globe Shape. Fruits Have A Great Taste And The Skin Is Quite Thin Compared To Some Of The Winter Squashes. Fruits Weigh In At About 1kg. Please Send Your Inquiry For Our Best Prices Wholesales Prices
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PRODUCT INFO The Zucchini squash has a uniformly cylindrical shape with little to no taper from its stem to blossom end. It can be harvested when it is at its baby stage or when more mature at up to six to eight inches long. Many growers and chefs note that Zucchini will be at its peak flavor and texture when five to six inches in length. The exterior glossy skin of the Zucchini is vibrant to dark green in color and delicate enough to consume. Summer squash such as Zucchini are harvested when immature for best flavor, as a result their skin is delicate and prone to easily bruising and scratching. Its flesh is creamy white in color with a spongy yet firm texture and faint traces of edible seeds. It offers a sweet summer squash flavor with nuances of black peppercorn and nutty undertones. In addition to the fruit of the Zucchini plant the flower blossoms of Zucchini are also edible and offer a mild, squash like flavor. Zucchini squash are a low caloric food and are nearly 94% water. Additionally they offer some vitamin A, vitamin C, calcium and iron. USES Zucchini squash are mild in flavor, extremely versatile and can be prepared in sweet or savory recipes. Grate Zucchini and add squash to muffin or bread batter, or use to make vegetable pancakes and fritters. Thinly sliced Zucchini works well in salads or as part of a fresh (raw) appetizer such as vegetarian carpaccio. When sliced thinly lengthwise Zucchini squash can be an excellent substitute for conventional noodles in pasta preparations. Sliced Zucchini squash can be grilled, steamed, sauteed or battered and fried. Larger more mature squashes are perfectly sized for hollowing and baking when stuffed with meats, cheeses and grains. The Zucchini blossoms additionally can be stuffed with soft cheeses and herbs then battered and fried. The flavor and texture of Zucchini will complement a variety of ingredients such as tomatoes, garlic, corn, eggplant, fresh herbs such as parsley, basil and oregano, olive oil, pine nuts, eggs, citrus juice, sausage, roasted chicken and cheeses such as ricotta, mozzarella and parmesan. Zucchini squash will keep best when kept dry and refrigerated, for one to two weeks. Season Originally grown as a summer vegetable, Zucchini squash is suitable to forced cultivation in temperate climates and is available for harvest year-round.
PRODUCT INFO White eggplants are slightly curved and oblong, averaging 10-17 centimeters in length. The outer skin is smooth and bright white with one bulbous end that tapers slightly to a green calyx. The cream-colored inner flesh is dense with many, edible white seeds. When cooked, White eggplants are creamy and mild with a light sweet flavor. USES White eggplants are best suited for cooked applications such as sauteing pan-frying, deep-frying, grilling, and baking. Their skins are firmer than purple varieties and should be peeled before cooking. They can be sliced and grilled, used in stir-fries, or sauteing with other vegetables as a side dish. They can also be sliced and used as a substitute for meat in pasta dishes such as parmigiana bianca. White eggplants pair well with chilies, tomatoes, squash, stewed meats, grilled and baked fish, chicken, chickpeas, lentils, herbs such as basil, mint, cilantro, and parsley, cheeses such as fresh cow's milk, parmesan, and aged sheep's cheese, miso, ginger, yuzu, garlic, and allspice. White eggplants will keep up to three days when stored in a cool and dry place. SEASONS White eggplants are available during the summer months.
Squash: Vegetable Spaghetti Cucurbita Pepo Approx.6-7 Seeds Per Gram Squash Has Become Such A Popular Vegetable To Grow Over The Last Decade Or So And For Good Reason. Butternut Is One Of The Best Known But There Are So Many Varieties To Choose From. There Are Summer And Winter Types. Summer Squash Are Thin-skinned With A Lighter, Moist Flesh. They Are Best Eaten Fresh. Winter Squash Have A Harder Skin And Dense Flesh With A More Intense Flavour. They Can Be Stored For A Few Months After Harvest.
Squash: Sweet Dumpling Cucurbita pepo Approx. 16-17 seeds per gram Squash has become such a popular vegetable to grow over the last decade or so and for good reason. Butternut is one of the best known but there are so many varieties to choose from. There are summer and winter types. Summer squash are thin-skinned with a lighter, moist flesh. They are best eaten fresh. Winter squash have a harder skin and dense flesh with a more intense flavour. They can be stored for a few months after harvest.
Squash: Patisson Jaune Vert Cucurbita pepo Approx.13-15 seeds per gram Squash has become such a popular vegetable to grow over the last decade or so and for good reason. Butternut is one of the best known but there are so many varieties to choose from. There are summer and winter types. Summer squash are thin-skinned with a lighter, moist flesh. They are best eaten fresh. Winter squash have a harder skin and dense flesh with a more intense flavour. They can be stored for a few months after harvest.
Squash: Patisson Blanc (Custard White) Cucurbita pepo Approx.11-12 seeds per gram Squash has become such a popular vegetable to grow over the last decade or so and for good reason. Butternut is one of the best known but there are so many varieties to choose from. There are summer and winter types. Summer squash are thin-skinned with a lighter, moist flesh. They are best eaten fresh. Winter squash have a harder skin and dense flesh with a more intense flavour. They can be stored for a few months after harvest.
Squash: Hungarian Blue Cucurbita maxima Approx. 7-8 seeds per gram Squash has become such a popular vegetable to grow over the last decade or so and for good reason. Butternut is one of the best known but there are so many varieties to choose from. There are summer and winter types. Summer squash are thin-skinned with a lighter, moist flesh. They are best eaten fresh. Winter squash have a harder skin and dense flesh with a more intense flavour. They can be stored for a few months after harvest.
