November 8th, 2016 Posted by Dave
Appetizers, Entrees, Ingredient Showcase, Uncategorized
0 thoughts on “Gourds, Gourds, Gourds!!!!”
It’s that time of season where the gourds are taking over.
The “Galeux d’Eysine” Peanut Pumpkin is 220 year old heirloom squash. Because it is an heirloom it is not a hybrid. The peanut like growths are a build up of excess sugar. This pumpkin has an extremely sweet flesh and has only been in the US since 1996.
Long Island Cheese Squash is an heirloom also. It is from New York and is named the way it is, because it looks like a wheel of cheese also has the same texture as cheese.
Cinderella Pumpkin is named after the resemblance of the pumpkin carriage in the fairytale Cinderella. Also know as “Rouge Vif d’Etampes” and is a French heirloom. It has a moist flesh and is custard like with sweet flavor.
Cushaw Squash domesticated in Mesoamerica sometime between 7000 and 3000 B.C.. When roasted it is sweet, smoky and has a similar texture to a potato. The seeds are mostly cultivated and turned into oil.
We are using these gourds this month thanks to Scott’s Farm (Moneta,Va.) and Griffin Farms (Willis,Va.)
These Gourds are being put into soups, desserts , as sides and featured dishes. We aren’t doing much to these as we want them to show case themselves. Local and fresh is hard to beat.
Come try one of these featured delights this month.