This extends the season a little and offers the plants and fruits a degree of protection. I also increase my chances of success by growing squash in my polytunnel, under cover. However, by choosing varieties that have been specifically bred for my region, and for a short growing season, I am able to gain a worthwhile harvest of certain squash types. This restricts the varieties and types of squash that can be grown here. Where I live, for example, there is a relatively short growing season. Firstly: Choosing Types of Squash for Your Area Tips for Choosing Squash Typesīefore we go on to discuss a number of different squash types that you might be able to consider, there are a number of things to think about. You may not be able to successfully grow all of these types of summer squash, winter squash and pumpkins in your garden.īut it is likely that at least a few of the types listed below will be suitable for you to try.Īnd those that aren’t will likely be available at your local farmers market or grocery store for you to try eating. There are a huge range of squash that you could choose from, though which will do well will obviously depend on where you live, and the conditions that are to be found there. Add the chopped walnuts and toss until all the ingredients are coated.Growing squash in your garden can be a wonderful way to boost your yield and grow food to last you all year round.Ĭhoose the right varieties and you can be harvesting summer squash all through the summer and into fall, and then have winter squash and pumpkins in store to see you through the winter months.
#Picture of buttercup squash free#
Free the segments and let them fall into the sieve. Hold an orange over the bowl, and using a paring knife, cut along the membrane on both sides of each segment. Kosher salt and freshly ground black pepper To toast whole nuts, spread on a baking sheet and bake at 350☏, stirring once, until fragrant, 7 to 9 minutesġ large or 2 small fennel bulbs, thinly sliced.The seeds will drop to the bottom of the bowl and the pith will float to the surface.
#Picture of buttercup squash skin#
Hold the fruit under water, break it apart and use your hands to gently separate the plump seeds (arils) from the outer skin and white pith. Lightly score the fruit into quarters from crown to stem end, cutting through the skin but not into the interior of the fruit.
Tips: To seed a pomegranate, fill a large bowl with water.Refrigerate in an airtight container for up to 3 months. (Do not let the syrup reduce too much or it will darken and become very sticky.) Makes about 1/2 cup. To make your own: Simmer 4 cups pomegranate juice, uncovered, in a medium nonreactive saucepan over medium heat until thick enough to coat the back of a spoon, 45 to 50 minutes. (Don’t confuse it with grenadine syrup, which contains little or no pomegranate juice.) Find it in Middle Eastern markets and some large supermarkets near the vinegar or molasses. Note: Pomegranate molasses has a bright, tangy flavor.Make Ahead Tip: Refrigerate the vinaigrette (Step 2) for up to 1 day.Divide the salad among 6 plates and sprinkle with pomegranate seeds and pistachios (or walnuts). Add the vinaigrette and gently toss to coat. To prepare salad: Place frisée (or endive), radicchio and the squash in a large bowl.Roast, stirring once or twice, until fork-tender, 15 to 25 minutes (depending on the type of squash). Spread in a single layer and sprinkle with thyme, salt and pepper. To prepare squash: Place squash on a baking sheet, drizzle with 2 teaspoons oil and toss to coat.To prepare vinaigrette: Mix shallot, pomegranate molasses, vinegar, lemon juice, thyme (or tarragon) and salt in a small bowl.Winter Salad with Roasted Squash & Pomegranate Vinaigretteġ tablespoon pomegranate molasses (see Note)Ģ teaspoons chopped fresh thyme or finely chopped tarragonġ1/2-2 pounds winter squash, such as butternut or buttercup, peeled, seeded and cut into 1/2-inch piecesġ/3 cup pistachios or walnuts, toasted (see Tips) and coarsely chopped
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