From mid-September to the end of October we can still enjoy the fruits and vegetables of summer and also autumn
our choice to prepare meals is vast and varied. Seasonal products are richer in nutrients provided they are cooked quickly after harvest. They are also better for our health if they are organic or grown by local producers. Many scientific studies show that they contain much less pesticides and more nutrients.
From the end of August to the beginning of September, we see the winter squash appear for our pleasure.
You can find this cucurbitaceous in summer such as zucchini, melons, cucumbers and pastry but they are kept for a short time. Winter squash has thicker skin and keeps longer. They are available on the markets until March
There are over 800 species including pumpkins, pumpkins, butternut squash, nutmeg pumpkins, spaghetti squash, sharp squash, pepper squash and many others that are all part of the same family.
The most common winter squash:
Pumpkin
Round, yellow-orange color, its peduncle is hard and fibrous with 5 angular sides. It can weigh up to 50 kg. Its flesh is less sweet than other squash and more stringy. It is a bit bland and is mainly used for soups, pastries with spices or jams. It is used for Halloween lanterns.
Hokkaido Sweet Pumpkin or Chinese Squash.
It is the only squash that it is not necessary to peel. It is orange but it can be pink or green. It can weigh up to 3 kg. Its flesh is sweet and has the taste of chestnut. It is used for purees, gratins, soups or desserts.
spaghetti plant
because its pale yellow fibrous flesh resembles spaghetti when cooked. It has an oval shape up to 30 cm long and can weigh up to 4 kg. It is used in gratins or raw as a salad.
From the end of August to the beginning of September, we see the winter squash appear for our pleasure.
You can find this cucurbitaceous in summer such as zucchini, melons, cucumbers and pastry but they are kept for a short time. Winter squash has thicker skin and keeps longer. They are available on the markets until March
There are over 800 species including pumpkins, pumpkins, butternut squash, nutmeg pumpkins, spaghetti squash, sharp squash, pepper squash and many others that are all part of the same family.
The most common winter squash:
Pumpkin
Round, yellow-orange color, its peduncle is hard and fibrous with 5 angular sides. It can weigh up to 50 kg. Its flesh is less sweet than other squash and more stringy. It is a bit bland and is mainly used for soups, pastries with spices or jams. It is used for Halloween lanterns.
Hokkaido Sweet Pumpkin or Chinese Squash.
It is the only squash that it is not necessary to peel. It is orange but it can be pink or green. It can weigh up to 3 kg. Its flesh is sweet and has the taste of chestnut. It is used for purees, gratins, soups or desserts.
spaghetti plant
because its pale yellow fibrous flesh resembles spaghetti when cooked. It has an oval shape up to 30 cm long and can weigh up to 4 kg. It is used in gratins or raw as a salad.
Butternut squash
It is easily recognizable by its pear shape. It
is also called "butter nut" because of its sweet taste with hazelnut
flavor. Its beige skin covers a bright orange flesh, firm and very tasty. It
can weigh up to 2 kg. It is used to make salads, soups, gratins, purees,
soufflés, pastries and jams
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