Market Farming

["Bill Shoemaker" <wshoemak AT inil.com>]

Allan

    It's unlikely to hurt you to eat them green. In fact, if you pick them
as "babies" they'll probably be a good ingredient for stir-fry, etc.
Actually, acorn and delicata are the same species as zucchini and other
summer squash. They've merely been selected by humans in different tracks,
toward divergent goals.

    The Delicata squash develop a less green, more yellow/orange caste to
their outside color as they mature. While the stems don not change color
much, they do dry down somewaht so you can observe a slight change there as
well. If you hold them for a week or so, their culinary quality improves. At
the Research Center I'll have them for lunch. I wash them, cut them in half
lengthwise, clean out the seed cavity, cover with saran and microwave for
about five minutes. Give it a few minutes to cool down and it's a great
component of lunch.

Bill Shoemaker
Sr Research Specialist, Food Crops
Univ of Illinois - St Charles Hort Research Center





-----Original Message-----
From: Allan Balliett <igg AT igg.com>
To: Market Farming <market-farming AT lists.ibiblio.org>
Date: Wednesday, August 25, 2004 8:22 AM
Subject: Re: [Market-farming] ACORN SQUASH


>>By the way, if you aren't growing delicata squash (Sugar
>>Loaf, Bush Delicata), you ought to try them. After many years of growing
>>squash and trialing squash cultivars, they've become my favorite at home.
>
>Got both of these going, Also. How do you tell when they are 'ripe'?
>
>Again - Can the common winter squash be eaten 'green' or, more
>precisely, 'not ripe'?
>
>Thanks -Allan
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