You know fall has arrived when the first of Carter's winter squash appears at the Market. We usually start bringing in the first of our winter squash right about mid September. We have a wide variety to choose from -- the smaller squashes like carnival, sweet dumpling, and the ever popular delicata; the huge "is that a squash?" Hubbards; the more unusual varieties such as spaghetti, amber cup, and Turk's Turban; and of course the classic all time favorites -- butternut, buttercup, and acorn.
Winter squash are those varieties of squash which are marketed only when fully mature. Some of the most important varieties are the Acorn, Butternut, Buttercup, and Hubbard. Winter squash are most plentiful from early fall until late winter.
Vegetable spaghetti, vegetable marrow, spaghetti squash, noodle squash, and squaghetti. All are name for a variety of squash or marrow (Cucurbita pepo) that looks like a small yellow watermelon, with flesh composed of long thin spaghetti-like strings. It averages 9 inches in length and may weigh 2 to 3 pounds. When cooked, the crisp, tender, spaghetti-like strands yield a mild lightly sweet and fresh taste. Keep in mind that the larger the vegetable, the thicker the strands and the more flavorful the taste. Most authorities agree it is an American native, but where in North or Central America it originated, no one knows. (Tracing its origin and travels around the world to China, Japan, Italy, etc. is also difficult, due to another relative of the Cucurbits, the Spaghetti Gourd, Lagenaria sicararia, which also has a similar flesh.) Spaghetti Squash can be baked, boiled or steamed, and served with sauce as for pasta.
Hubbard is a tear-shaped squash comes in several varieties: green (true), golden, blue, and baby blue. It ranges from dark green to orange and weighs from 5 to 50 pounds. Because of its size, hubbard's popularity has decreased over the years. However, pre-cut portions of green and orange hubbard can be found in markets. Green hubbards are thick, sweet, and dry. Golden hubbards-a smaller squash than the green or blue-are fairly sweet, but have a bitter aftertaste. CDC.gov - 5 a Day
"Of the origin of the Hubbard squash we have no certain knowledge. The facts relative to its cultivation in Marblehead are simply these. Upwards of twenty years ago, a single specimen was brought into town, the seed from which was planted in the garden of a lady, now deceased; a specimen form this yield was given to Captain Knott Martin, of this town, who raised it for family use for a few years, when it was brought to our notice in the year 1842 or '43. We were first informed of its good qualities by Mrs. Elizabeth Hubbard, a very worthy lady, through whom we obtained seed from Capt. Martin. as the squash up to this time had no specific name to designate it from other varieties, my father termed it the 'Hubbard Squash.'"Letter by James J.H.Gregory written in December, 1857 for The Magazine of Horticulture
Vegetable spaghetti, vegetable marrow, spaghetti squash, noodle squash, and squaghetti. All are name for a variety of squash or marrow (Cucurbita pepo) that looks like a small yellow watermelon, with flesh composed of long thin spaghetti-like strings. It averages 9 inches in length and may weigh 2 to 3 pounds. When cooked, the crisp, tender, spaghetti-like strands yield a mild lightly sweet and fresh taste. Keep in mind that the larger the vegetable, the thicker the strands and the more flavorful the taste. Most authorities agree it is an American native, but where in North or Central America it originated, no one knows. (Tracing its origin and travels around the world to China, Japan, Italy, etc. is also difficult, due to another relative of the Cucurbits, the Spaghetti Gourd, Lagenaria sicararia, which also has a similar flesh.) Spaghetti Squash can be baked, boiled or steamed, and served with sauce as for pasta.
Hubbard is a tear-shaped squash comes in several varieties: green (true), golden, blue, and baby blue. It ranges from dark green to orange and weighs from 5 to 50 pounds. Because of its size, hubbard's popularity has decreased over the years. However, pre-cut portions of green and orange hubbard can be found in markets. Green hubbards are thick, sweet, and dry. Golden hubbards-a smaller squash than the green or blue-are fairly sweet, but have a bitter aftertaste. CDC.gov - 5 a Day
"Of the origin of the Hubbard squash we have no certain knowledge. The facts relative to its cultivation in Marblehead are simply these. Upwards of twenty years ago, a single specimen was brought into town, the seed from which was planted in the garden of a lady, now deceased; a specimen form this yield was given to Captain Knott Martin, of this town, who raised it for family use for a few years, when it was brought to our notice in the year 1842 or '43. We were first informed of its good qualities by Mrs. Elizabeth Hubbard, a very worthy lady, through whom we obtained seed from Capt. Martin. as the squash up to this time had no specific name to designate it from other varieties, my father termed it the 'Hubbard Squash.'"Letter by James J.H.Gregory written in December, 1857 for The Magazine of Horticulture