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.
Galeux d' Eysines Squash
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Galeux d’Eysines squash has salmon-peach colored skin that is covered in peanut-shell like protrusions. When maturing from green to orange, sugars in the flesh begin leeching through the skin which is what causes its unique, wart-like bumps. As the sugar content grows, the more nodes appear on the outside of the squash. The more peanut-shell like protrusions, the sweeter the squash. The flesh is a bright orange with a medium-sized seed cavity. Galeux d' Eysines squash has a sweet flavor, with a smooth velvety texture free from the fibrous strings found in many other squash varieties. Galeux d’Eysines can grow to be between ten and twenty pounds.
Galeux d' Eysines squash is available in the fall and winter months.
Galeux d’Eysines squash, botanically a part of Cucurbita maxima, is a rare French heirloom squash with a unique appearance. The surface of the squash is covered in rough bumps that look like peanut shells. Also known as Warted Sugar Marrow, and Courge Brodee Galeuse, its appearance has also earned it the nickname: Peanut pumpkin.
Galeux d’Eysines squash contains vitamin A, vitamin C, potassium and fiber. Its orange flesh additionally offers a significant amount of beta carotene.
The Galeux d’Eysines squash can be roasted, grilled, baked, or sautéed. Its moist flesh tends to become too wet when cooked with water so boiling and steaming should be avoided. Its skin, bumps and all should be removed prior to eating. The fibreless, sweet flesh of the Galeux d’Eysines is ideal when cooked and pureed for use in soups, sauces, preserves, or pies. The seeds are also edible and can be roasted or baked and eaten alone or in a granola mix. Cut the flesh into bite-sized pieces for roasting and serve as a side with meats or fish. This heirloom squash is unique and has a certain visual appeal that makes it ideal for décor as well as food. Whole Galeux d’Eysines squash can keep for up to six months at room temperature. The flesh also freezes well for storing.
The Galeux d’Eysines is mentioned in Vilmorin-Andrieux’s famous album, Les Plantes Potagères, dating back to 1883. Its name, a nod to its unique appearance and point of origin, is believed to have originally been, Borde Galeux d’Eysines, which in French translates to mean, “Embroidered with scabs from Eysines.”
Galeux d’Eysines squash is an heirloom variety which originated in Eysines, France in the nineteenth century. A variety that was shaped like a club is believed to have existed in 1880 and was known as Corge Brodee de Thoumain. The Galeux d’Eysines is thought to have made its way to the United States first in 1996 after seeds for it were brought back by squash expert and author Amy Goldman from Foire aux Potirons a pumpkin festival in Tranzault, France. Still a unique variety in America it can be found when in season at farmers markets and in home gardens. The plant is a prolific producer and is hardy to a variety of growing conditions.
Recipes that include Galeux d' Eysines Squash. One is easiest, three is harder.
|Bunky Cooks||French Pumpkin Soup|
|Food 52||Heirloom Pumpkin Soup|
|Eating Places||Roasted Galeux d'Eysines Seeds|