Dedicated to my courageous friend Janet
When I met my friend Janet she only ate four vegetables: corn, potatoes, carrots and iceberg lettuce. That was in 1986. Determined to widen her horizons, over the years Janet has chosen one vegetable per year that she has vowed to "eat until I like it". In 2007 I witnessed history when she chose squash to be her vegetable of the year. To commemorate the momentous occasion, and help her in her endeavor, I promised to make her a squash lens.
Absolutely Necessary Squash Paraphernalia
Let's get this ball rolling with some merch! These items are sure to help you in your journey...
Faux Squash 5.75"
I think you should start slow. This faux squash can help you get used to the idea of having squash in your life. Carry it around with you, take it to work, sing to it... become friends with your squash.
Squash Mug
Every day is a new day - your squash mug will help you start the day on the right foot, with squash in mind.
13" Oven Mitt - Squash
Now, you're going to need two of these. More often than not, you will be baking your squash and you don't want to risk burning yourself - that would turn you off of squash forever!
Robert Charles Squash Cocktail Napkins, 20 Count
When the day finally arrives that you can proudly say "I like squash" you're going to want to celebrate... and these squash cocktail napkins will be perfect for that occasion!
Squash Keychain
Honor your new vegetable with a squash keychain. Use it to remind yourself that yes, you DO like squash! Proudly show off your new vegetable to all your friends and family with this lovely squash keychain.
What Exactly IS Squash?
Definition: [SKWAHSH] The fruit of various members of the gourd family native to the Western Hemisphere. There is evidence of squash being eaten in Mexico as far back as 5500 B.C., and in South America over 2,000 years ago. Squash varies widely in size, shape and color. Generally, they're divided into two categories--summer squash and winter squash.Summer squash have thin, edible skins and soft seeds. The tender flesh has a high water content, a mild flavor and doesn't require long cooking. The most widely available varieties of summer squash are crookneck, pattypan and zucchini. Summer squash is best from early through late summer, although some varieties are available year-round in certain regions. Select the smaller specimens with bright-colored skin free of spots and bruises. Summer squash is very perishable and should be refrigerated in a plastic bag for no more than 5 days. It can be prepared by a variety of methods including steaming, baking, sautéing and deep-frying. Summer squash are high in vitamins A and C as well as niacin.
Winter squash have hard, thick skins and seeds. The deep yellow to orange flesh is firmer than that of summer squash and therefore requires longer cooking. Winter squash varieties include acorn, buttercup, butternut, hubbard, spaghetti and turban. Though most varieties are available year-round, winter squash is best from early fall through the winter. Choose squash that are heavy for their size and have a hard, deep-colored rind free of blemishes or moldy spots. The hard skin of a winter squash protects the flesh and allows it to be stored longer than summer squash. It does not require refrigeration and can be kept in a cool, dark place for a month or more, depending on the variety. Once the seeds are removed, winter squash can be baked, steamed or simmered. They're a good source of iron, riboflavin and vitamins A (more than summer squash) and C. See also calabaza; cushaw; delicata; golden nugget; kabocha; pumpkin; vegetable marrow; squash blossoms.
- Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
Selecting Your Squash
According to CookingLight.com, the tastiest winter squashes will be solid and heavy, with stems that are full, firm, and have a corky feel. The skin of the squash should be deep-colored with a matte finish (shininess usually indicates a wax coating that will become inedible when cooked). Avoid cracks, soft spots, and moldy areas. Also, give the squash the nail test: If you can press your fingernail into it or easily scrape a bit of skin off, it's not ripe enough.
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Never Squash Your True Colors
Never Squash Your True Colors
I found the perfect design to pay homage to your Year of the Squash! Was this made for you or what?! It's available on everything: clothing, aprons, journals, pillows, magnets... and more.
After clicking on any of the products below, click on "Zonnestraaltje Designs: Never Squash Your True Col :" near the top of the page to see all the products offered with this design.
I found the perfect design to pay homage to your Year of the Squash! Was this made for you or what?! It's available on everything: clothing, aprons, journals, pillows, magnets... and more.
After clicking on any of the products below, click on "Zonnestraaltje Designs: Never Squash Your True Col :" near the top of the page to see all the products offered with this design.
Squash Facts
- Squash on Wikipedia
- Squashes are four species of the genus Cucurbita, also called pumpkins and marrows depending on variety or the nationality of the speaker. In North America, squash is loosely grouped into summer squash or winter squash, depending on whether they are harvested as immature fruits (summer squash) or mature fruits (winter squash).
Contents of Wikipedia page
- Pollination
- Squash species
- Squashes and cooking
- Etymology
- External links - The World's Healthiest Foods
- Excellent information about all the ways in which squash is good for you.
- Nutrition Facts
- Nutritional information for any kind of squash no matter how you prepare it.
- All About Winter Squash
- If you only visit one of the links on this lens, it should definately be this one. They're not kidding when they say "All About Squash". This is a fabulous comprehensive site on squash with great photos.
Squash Recipes
Here are over 1000 squash recipes from my 3 favorite online cooking sites. These should keep you busy for awhile!
- Food Network
- More than 500 delectable squash recipes from the likes of Tyler Florence, Rachel Ray, Emeril Lagasse and more!
- Epicurious
- The folks at Epicurious (the people behind Gourmet and Bon Appétit magazines) share nearly 375 recipes for preparing squash!
- Cooking Light
- 200 healthy squash recipes from one of my favorite magazines.
Miscellaneous Squash Tips
- For tastier squash, choose smaller sizes. They are tastier because they haven't grown for as long, thus concentrating the flavor into a smaller area.
- To make squash easier to cut, microwave it whole for one minute, or place in boiling water for five minutes. It will be easier to cut and peel when partially cooked.
- Cut zucchini squash with a potato peeler into ribbons to use in pastas. They saute or steam quickly. Either substitute them for pasta for a healthy alternative or combine with pasta for a heartier meal.
- Squash blossoms are edible flowers, raw or cooked. Both summer and winter squash blossoms can be battered and fried in a little oil for a wonderful taste sensation.
Squash Books for Kids
Don't let your children grow up being afraid of squash! It's never too early to introduce them to squash. These books will help ensure those little tikes will grow up with a soft spot in their heart for your vegetable of the year.
Growing Squash
Now that you and your family are hooked on squash, you'll need to know how to grow it. Here are some growing tips from the University of Illinois Extension Service.
- Winter Squash
- Winter squash is a warm-season vegetable that can be grown in most of the country. It differs from summer squash in that it is harvested and eaten in the mature fruit stage, when the seeds within have matured fully and the skin has hardened into a tough rind.
- Summer Squash
- Summer squash (also known as vegetable or Italian marrow), is a tender, warm-season vegetable that can be grown throughout the United States anytime during the warm, frost-free season.
Say Hello to Janet...
Remember - change is good - but it can also be hard. Please cheer Janet on in her quest to become a lover of squash.
And Janet - let us know how it's going!
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- KimGiancaterino KimGiancaterino Apr 22, 2007 @ 2:51 am
- Great lens. My favorite is spaghetti squash with butter and pepper. We eat a lot of zucchini too. Nothing beats fresh squash grown in your own garden!
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- LynnM LynnM Mar 6, 2007 @ 4:59 pm
- Very entertaining lens! Yummy and funny.
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- Janet Janet Feb 22, 2007 @ 9:05 am
- Barrie, I love you!
So far I have had spaghetti sqaush with butter and salt, and squash soup that my hubby made from one of the recipes. Loved, the spaghetti squash, the soup quite frankly made me a little squemish.
Thanks for all of your support as I ENDURE "The year of the squash"
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- chrisadams chrisadams Feb 7, 2007 @ 9:47 am
- Informative and funny! Love it! Hey, a good way to start out with squash - fry it up! Really, everything tastes good friend, doesn't it?
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- webseitler webseitler Jan 16, 2007 @ 9:35 pm
- What a great lens! Enjoy the year of squash, Janet. :)
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