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Dutch Crookneck Squash
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This item was last sold on : 04/10/16
Dutch Crookneck squash has a relatively thin skin that resembles the color and texture of a butternut squash. Known to be a larger squash variety the Dutch Crookneck on average grows to be between ten and twenty pounds in weight when fully mature. The Dutch Crookneck squash is also known as Neck pumpkin because of its long, flesh filled neck and is great for pies, butters, and soups. The flesh is deep orange in color and when cooked offers a moist and fine grained texture and a rich squash flavor. All of the squash seeds of the Dutch Crookneck are conveniently contained in the bottom bulb.
Dutch Crookneck squash is available in the fall and winter months.
Dutch Crookneck squash, botanically known as part of Cucurbita moschata, is an heirloom variety of American winter squash. Also known as Pennsylvania Dutch Crookneck and Neck pumpkin it is part of the neck group of squashes along with the Canada crookneck and butternut squash. The Dutch Crookneck squash is of all the neck group varieties the largest and longest necked. The Dutch Crookneck is not surprisingly most notably known for its long, flesh filled neck which makes it an ease to slice and prepare in the kitchen.
The Dutch Crookneck squash is known to offer vitamin A, potassium, and folic acid. It is also known to be high in beta carotene which in addition to offering nutrients also is responsible for the vibrant orange hue of the flesh.
The Dutch Crookneck can be used in most recipes that call for pumpkin or butternut squash. Its thinner skin is easier to slice than traditional pumpkin and can be peeled either before or after cooking the squash. Dutch Crookneck can be sliced into wedges, cubes or rounds and roasted, baked, boiled, steamed and grilled. Once cooked it can be pureed and added to soup, sauces, pies, baked puddings, breads, and muffins. Chunks of cooked squash will complement risotto, stews, casseroles and curries. Pureed or cubed squash can be used in stuffed pastas, empanadas, tacos, or enchiladas. The exceptionally long neck of the Dutch Crookneck is ideal for use when uniformly shaped rounds of squash are desired. Complimentary ingredients include eggs, cream, apples, pears, shallots, sage, thyme, parsley, curry, vanilla, nutmeg, walnuts, and ricotta cheese. An excellent keeper the Dutch Crookneck squash will keep for several months stored in a cool, dry place.
The Dutch Crookneck squash is a variety that has long been popularly grown by the American Amish. The Amish use the squash to make pumpkin butters and the classic fall American dessert, pumpkin pie.
The Dutch Crookneck was a popular squash grown and utilized by the Pennsylvania Dutch in the nineteenth century. First mention of a winter crookneck resembling the lengthy Dutch Crookneck was made in writings dating back to 1749 by a student of Carl Linnaeus, Peter Kalm of Pennsylvania who traveled the Americas cataloging pumpkins. The Dutch Crookneck is relatively easy to grow, sporting long and vigorous vines that can be trellised on poles or a tepee structure. Plants will be prolific fruiters provided they are grown in a frost free environment and given moderate water.
Recipes that include Dutch Crookneck Squash. One is easiest, three is harder.
|Coconut + Lime||Crookneck Squash Spice Bread|