The “winter squash” is hard-shelled squash.
Summer time squash might be further aptly named a “tender squash.” It has rainy flesh and a tender pores and pores and skin. Relaxed, summer season squash is harvested forever from early to overdue summer season. Summer time squash is perfect conceivable eaten fresh, each raw, steamed, or sauteed. It’s going to now not keep more than a day or two throughout the refrigerator.
Winter squash is harvested from overdue summer season via autumn and every now and then into early winter. The now not simple pores and pores and skin and corporate flesh of the winter squash make it preferably fitted to curing and storing at some point of the winter–thus “winter squash.” The winter squash is not tasty eating raw alternatively is perfect conceivable used for baking and pies.
At the farm market, if its “squash” you understand on the sign–the grower is surely offering one of the hard-skinned winter squash: the butternut, acorn, buttercup, banana, Hubbard, spaghetti, blue, or crimson kuri.
If its “zuchinni” or “courgette” you understand on the sign–the grower is surely offering a summer season squash. Summer time squash varieties include the golden and antique green zucchini, the kid zuchinni, he Costata Romanesca, the Heart Eastern zucchini, the round or globe zucchini, the Tatume, the Korean, the scallop or pattypan, the yellow or summer season straightneck, the semi-straigtneck or the Zephyr.
Winter squash harvest time:
Winter squash is harvested 60-110 days after sowing. Winter squash does now not ripen further after it is harvested. It is very important pick winter squash best after it has matured. A winter squash isn’t going to taste excellent if it has now not matured previous than harvest.
Summer time squash harvest time:
Summer time squash is ready for opting for at 50-65 days after sowing and is perfect conceivable harvested more youthful–even though it is only phase grown, or younger as a baby. A young summer season squash is perfect conceivable eaten early when mushy.
Zucca, calabaza, and courge are the generic words for squash in Italian, Spanish, and French, respectively. The diminutive forms are zucchini, calabacita, and courgette.
Zucchini and courgette. In Italy and The us you will to search out zucchini at the farm market. In France and Britain, you will to search out courgette.
When choosing a zucchini or courgette, choose the one that is small to medium in measurement and has a taut pores and pores and skin. Steer clear of ones which will also be easy to the touch or watery.
A small zucchini will also be eaten uncooked: sliced, chopped or grated. A medium measurement zucchini will also be steamed or stir fried.
