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Tutti Frutti Winter Hard Squash Guide

The weather has started to cool down and we even experienced a little rain in San Francisco this week. Fall decorations are starting to pop up and comfort food is on our minds. What better way to get in the mood for fall then to make a delicious meal with one of the many varieties of winter squash. Chris Cadwell from Tutti Frutti Farms in Buellton, California grows a stunning array of colorful squash that is both decorative and delicious. Learn how some of the most popular winter squash varieties taste and how to best cook them.

Here is just a sample of what you will find in our new fun and descriptive Tutti Frutti Winter Hard Squash Guide.

Buttercup: This dark green squash with light green streaks is easy to spot by the round ring around the blossom end of the squash. The orange flesh has a rich flavor similar to a baked sweet potato. It is delicious baked or stuffed.

Buttercup

Kabocha: This wonderful Japanese squash has a slightly nutty and sweet dense flesh that becomes bright orange when cooked. There is no need to peel the rind. Cut into slices and bake or simmer.

Kabocha

Sugar Pie Pumpkin: Short and round, sugar pie pumpkins have thick walls with lots of pumpkin flavored flesh. Now is your time to shine by making a pumpkin pie from scratch. Bake one medium sized pumpkin and puree the flesh as a delicious substitute for canned pumpkin this holiday season.

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Don’t forget to click to download the Tutti Frutti Winter Hard Squash Guide.

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