|Varieties we grow include:
Acorn, Spaghetti, Hubbard, Butter
Cup, Butternut, Delicata
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
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.
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...
eggplant, bok choy, cucumbers.
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 50-60°F. 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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WI 54501, USA