The largest of all tree-borne fruits, jack fruit is oval-shaped and knobbly-skinned. This fruit can weigh up to eighty or ninety pounds.
The Lobster mushroom is actually a parasitic hybrid of the fluorescent red-orange fungal parasite, Hypomyces lactifluorum, and the brittle white mushroom, Russula brevipes.
Flying Saucer Squash
Inventory, lb : 0
Flying Saucer squash has a shape that resembles that of a toy spinning top, or as the name suggests that of a UFO. It is small with an ornately scalloped perimeter and different tones of variegated green and yellow from blossom end to stem end. As temperature warms up later in the season the green coloring will become more dominant than the yellow. Its flesh is slightly denser than other summer squash types with a crisp texture and moist seed cavity. Its flavor is sweet, nutty and savory with peppered undertones. Younger squash will have barely developed seeds and a more tender flesh. More mature Flying Saucer squash will be denser and have a drier seed cavity that is ideal for hollowing out and stuffing.
Flying Saucer squash are available summer through the early fall.
Flying saucer squash is of the species, Cucurbita pepo and a member of the Cucurbitaceae family. Relatively new to the marketplace, it is a hybrid summer squash variety with a shape similar to that of the popular patty pan squash but a coloring that is uniquely its own. Summer squash, such as the Flying Saucer, differ from their winter squash relatives in terms of the time they take to develop, typically producing fruit within a mere week of flowering.
Similar to other summer squash, the Flying Saucer has a high water content and offers some nutrients and minerals, most of which are located in the colorful skin of the fruit. Flying Saucer squash is a good supply of vitamin A, vitamin, C, beta carotene, potassium, magnesium and folic acid.
Flying Saucer squash can be prepared in a fashion similar to that of any other summer squash. When cooked they can be baked, roasted, grilled, deep fried, sautéed or braised. Their unique shape and color can be showcased in stuffed squash preparations or by slicing into thick steaks and grilling. The vibrant coloring of Flying Saucer squashes’ skin will remain if not overcooked. When raw they can be pickled, grated and added to salads and slaws or simply sliced and served alongside dips as a crudité. The flavor of Flying Saucer squash pairs well with eggs, dill, arugula, basil, toasted bread crumbs, cream based sauces, garlic, tomatoes, corn, eggplant, cheese, poultry and seafood. To store keep Flying Saucer squash refrigerated and use within one week.
In the United States the Flying Saucer squash is a new scalloped summer squash type that, while yet to have commercial success in the mass marketplace, is a popular home garden variety and is commonly found at farmers markets during the summer season.
While scallop-shaped squashes are believed to have been grown in both Europe and the Americas for hundreds of years, the Flying Saucer is a relatively new variety. Developed in 2000 by plant breeder Ted Superak of Harris Moran Seed Company, the Flying Saucer is a first generation hybrid or F1 hybrid. They are considered easy to grow, thriving in full sun and warm weather. They are disease resistant and one crop will bear at least two to three abundant harvests of fruit per season. Flying Saucer's color expressions are temperature sensitive and those grown in extreme heat will have less yellow and a greener coloring.
Recipes that include Flying Saucer Squash. One is easiest, three is harder.