Red Chinese Mulberries
The Red Chinese mulberry tree is a broad, spreading bush or small tree dotted with small thorns. Like its mulberry relatives, the fruits are technically not a berries but rather aggregates of tiny fleshy drupes clustered around a single stem
Monterrey pears are a large variety from northern Mexico, botanically a cultivar of Pyrus pyrifolia. The Asian pear hybrid was selected from the tree of a popular southern Texas variety. Monterrey pears are a cross of European pear and a Japanese pear.
Violina Di Rugosa Butternut Squash
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Violina di Rugosa squash is an heirloom butternut named after its violin shape and rough or scalloped skin. The Violina di Rugosa is a medium-sized squash that can grow more than twelve inches in length. It resembles a peanut in shape, pinched in the middle. The skin is a tannish-cream, and the deep orange flesh isn’t overly dry or watery. The seed cavity is proportionately small, providing a greater amount of intact flesh. Its flesh has a creamy, smooth texture when cooked with a sweet flavor similar to that of the classic butternut squash but with richer nut like nuances.
Violina di Rugosa butternut squash is available in the late fall and winter months.
The Violina di Rugosa butternut squash, botanically a part of Cucurbita moschata, is also known as Rugosa Violina Gioia, Wrinkled butternut, or simply Rugosa squash. The classic butternut squash is one of the most widely grown varieties of winter squash, the Violina di Rugosa butternut, however, is a unique variety and has limited availability from specialty growers and distributors.
The Violina di Rugosa provides vitamins A, C, and E, potassium, soluble fiber and magnesium. Vibrant orange colored squashes are also known to be rich in beta-carotene.
As with most squash varieties, the Violina di Rugosa can be prepared several ways. It can be halved, seeds removed and roasted as is. It can be peeled and sliced along the neck into rounds which can be roasted, steamed, grilled or baked. The cooked and pureed flesh of the Violina di Rugosa butternut is ideal for desserts such as pies, puddings, and cakes. Pureed flesh can also be used to make soup or as a stuffing for ravioli and empanadas. Add roasted, cubed squash to rice or other vegetable dishes. Its flavor pairs well with apple, spinach, radicchio, sage, parsley, walnuts, pecans, butter, maple syrup, brown sugar, cream, and gorgonzola cheese. Violina di Rugosa stores well and can last uncut for several months when stored in a cool dry place. Once cut, squash should be wrapped, refrigerated and used within five days.
In Southern Italy, the Violina di Rugosa squash is prepared traditionally baked to enhance the natural sweetness of the squash.
The Violina di Rugosa squash is believed to be native to southern Italy. It is considered an old squash variety, yet the exact year of origin is not documented. The Rugosa Violina is abundant in Italy and can be found in many local dishes ranging from savory to sweet. A unique variety the Violina di Rugosa squash can only be found growing for distribution in a few specific areas of the United States,in New Mexico and California.
Recipes that include Violina Di Rugosa Butternut Squash. One is easiest, three is harder.
|Mother of a Hubbard||Quinoa and Rugosa Butternut Squash Stuffing|
|Joanne Weir||Butternut Rugosa Ravioli|
|Meal Makeover Moms' Kitchen||Roasted Rugosa Squash|