EverGood Farm

Winter squash
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Varieties we grow include:
Acorn, Spaghetti, Hubbard, Butter Cup, Butternut, Delicata

The amazing phytonutrient content of winter squash makes us realize that this food is not just a starchy vegetable. Carotenoids found in winter squash include alpha-carotene, beta-carotene, beta-cryptoxanthin, lutein, and zeaxanthin. Pectin-containing cell wall polysaccharides found in winter squash are important anti-inflammatory nutrients provided by this food, as are its cucurbitacins (triterpene molecules). Winter squash is an excellent source of immune-supportive vitamin A (in its "previtamin" carotenoid forms) and free radical-scavenging vitamin C. It is also a very good source of enzyme-promoting manganese and digestion-promoting dietary fiber. In addition, winter squash is a good source of heart-healthy folate, omega-3 fatty acids, vitamin B2, vitamin B6, magnesium, and potassium; and bone-building copper and vitamin K.

These delicious foods can be amazingly sweet tasting (as is the case with pie pumpkins), and they are among the most versatile members of this entire gourd-squash-melon food family.

Steamed or baked the versatile winter squash can be made into pies, soups, diced into a warm salad, made into spaghetti and eaten with a tomato sauce...

Other squash, eggplant, bok choy, cucumbers.

Keep away from direct exposure to light and should not be subject to extreme heat or extreme cold. The ideal temperature for storing winter squash is between 50-60F. Once it is cut, cover the pieces of winter squash in plastic wrap and store them in the refrigerator, where they will keep for one or two days. The best way to freeze winter squash is to first cut it into pieces of suitable size for individual recipes.

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Copyright 2011 www.evergoodfarm.com
Rhinelander, WI 54501, USA
All Rights Reserved

Copyright 2011 evergoodfarm.com. All rights reserved.