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New
Food Cookbook Chapter: Squash
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Chayote
- Also
known as: Chayotli, Christophen, Christophine, Vegetable Pear, Mango Squash,
Mirliton, Choco, Xu-xu, Zucca, Alligator Pear, Kajot, Choke, Pepineca or Buddha's
Hand Squash
- Origin
and cultivation:
from Mesoamerica, popular with Aztecs and Maya; cultivated world wide, and popular
in Asia as well as Central and South America
- Availability:
found year-round especially in Latin groceries
- Appearance:
resembles
a bright green pear, with a wrinkled crevice on the bottom; can be smooth on the
outside, wrinkly on the outside, or prickly
- Flavor:
mild slightly sweet flavor with hints of cucumber and almonds; all parts are edible
including the skin, seed, roots, leaves and stem
- Trivia:
keeps its shape very well after cooked; depending on the variety, can be mildly
astringent and feel slippery when raw (in that case, use rubber gloves to handle)
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Recipes:
Chayote
Salad Poached
Salmon with Chayote and Fennel ••••••••
Heirloom
winter squash- Also
known as: Cheese Pumpkin, Marina di Chioggia, Banana, Blue Hubbard, Sweet
Meat, Red Kuri, Turban and many many more; new hybrids include Carnival, Stripetti,
and Eat It All
- Origin
and cultivation: originally from the New World, taken to Europe by Christopher
Columbus
- Availability:
fall, especially at farmers markets
- Appearance:
varies from orange to white to blue, striped to solid, big to small, round
to oval, smooth flesh to stringy
- Flavor:
varies from pumpkin to sweet potatoes
- Trivia:
name isn't scientific, rather a definition of a squash having a hard outer rind
that can be stored through the winter
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Recipes:
Heirloom
Squash Tempura with Mint Chutney Dipping Sauce Heirloom
Squash and Chestnut Soup Heirloom
Squash and Shiitake Mushroom Risotto Perfect
Roasted Heirloom Winter Squash | |
