Eat Pumpkin like spaghetti! Spaghetti squash is Certainly one of our favourites at Glen Seeds. It is also one of the easiest to grow and cook. Plants grow quick and produce large oval shape fruits that can vary a bit in colour between a greenish and cream. Green ones will become more yellow during maturation and the lighter ones will mature to a dark cream colour. Yields per plant can easily be 6 fruits or more. Spaghetti Squash belongs to the C Pepo Species To Cook : Merely cut the fruit in half (from stem side to flower side), place cut sideâ??s down on a lightly greased baking tray and bake in the oven for about 45 mins to an hour at 180 degrees Celsius. When the skin start to turn brown and almost looks like itâ??s boiling you know its cooked. A few black burnt spots wont hurt anyone either. Take the spaghetti like strands from the cooked squash with a fork and serve just like spaghetti with your favourite sauce, as is or with butter and sugar. A good keeper, store up to 4 months. One of our most requested varieties. This squash is best cooked 'in the shell' and then scooped out onto a plate, using a fork to separate the flesh into fine spaghetti-like strands. This is a great, fun way to get fussy kids to eat their veggies. Add a dollop of butter and some salt and you have a great low carb alternative to spaghetti.
Specification ColorLight yellow to yellow2 Odor and flavor Typical of fresh Durian Brix Min . 26 Total count Max. 100,000 cfu/ml8 Shelf Life : 1 months under 5 Degree. Supply Ability: 4 container/months Packaging & Delivery Packaging Details as request Port HCM Product Description Pumpkin Specification item value Style Fresh and nature Type Pumpkin Product Type Tropical & Sub-Tropical Fruit Variety Matured Pumpkin Part Shell Color Brown Place of Origin SA
Raiden Melons are being grown on the western edge of Shakotan Peninsula, in the regions of Raiden and Kyowa Town. This well-known local delicacy also has a reputation for being full of high-quality fruit juice that's sumptuously sweet. Both the orange- and green-fleshed versions of the melon are being cultivated in the Raiden area. Still, the orange-fleshed one is more popular for how it simply melts in the mouth. Hongzao Dried sweet Red color natural Ziziphus jujuba fruits Natural dried whole fruits , new havested, pure 100% , no additives, sweet tastes , for food, for tea, for From China ; Whole dried fruits MOQ 1KG 100% Natural, unprocessed deeply Basic information: Appearance Red color Main processing Picking, cleaning,drying ,selecting,packing Other name red dates Pack PE bag or carton Shelf life 2 years Store cool and dry ,ventilate places Please note that what we sell here is the whole dried Ziziphus jujuba fruits for healthcare. Selected,no pollution Dried well before packing,no mould and worm holes,no sulphur processing. New production of the dried Additives Free Ziziphus jujuba fruits Many active ingredients included in the plant Also called as Hongzao in china Applications:daily healthcare,scientific research Packaging & Shipping Pack in PE bag , paper carton, weave bag or customer designated Quantity less than 100kg, 500g /PE bag, and 10 bags in one carton Quantity more than 100kg,50kg/weave bag,or 5kgs/paper carton Ship by Sea,Air, Land or courier,depend on quantity or your instruction. Delivery within two weeks after payment remitted
Squash
Squash Squash is produced all year round with an average wt. Of 900gms to 1.8 kgs each. 1 meter x 1 meter wooden boxes
Negotiable
We provide the highets quality of Squash Pumpkin (Cucurbita Moschata) from our farmers. minimum weight 500 gr
Negotiable
We working directly in the farm to produce Butternut Pumpkin or Butternut Squash. The harvest cycle is every 3-3,5 months. You can order now and we will be shipped within a month. Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It is a good source of fiber, vitamin C, magnesium, and potassium; and it is a source of vitamin A. Although botanically a fruit (specifically, a berry), butternut squash is used culinarily as a vegetable that can be roasted, saut�©ed, toasted, pur�©ed for soups such as squash soup, or mashed to be used in casseroles, breads, muffins, and pies. It is part of the same squash family as ponca, waltham, pumpkin, and calabaza. Nutrition Raw butternut squash is 86% water, 12% carbohydrates, 1% protein, and contains negligible fat (table). A 100-gram reference amount supplies 188 kilojoules (45 kilocalories) of food energy, is a rich source (20% or more of the Daily Value, DV) of vitamin A (67% DV) and vitamin C (25% DV), and contains moderate amounts of vitamin B6, vitamin E, magnesium, and manganese, each having content of 10 12% DV.
