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b/content/cucurbita/argyrosperma/crop-origins.md @@ -0,0 +1,18 @@ +--- +title: Crop origins +layout: default +has_children: false +nav_order: 2 +--- + +# Crop origins + +![Drying seeds in a colendar just removed from cushaw fruit](../assets/images/recipes/cut-fruit-with-seeds-350w.jpg "Seed saving and sharing is integrated into the guide"){:class="float-right-third"} + +Like the other Cucurbita squash, all cushaws are native to the Americas. + +This is a text with a footnote[^1]. + +TODO add crop history + +[^1]: And here is the footnote definition. \ No newline at end of file diff --git a/content/cucurbita/argyrosperma/growing/harvesting.md b/content/cucurbita/argyrosperma/growing/harvesting.md new file mode 100644 index 0000000..115cecf --- /dev/null +++ b/content/cucurbita/argyrosperma/growing/harvesting.md @@ -0,0 +1,35 @@ +--- +parent: Growing guide +title: Harvesting +layout: default +has_children: false +nav_order: 50 +--- + +# Harvesting + +![A young C. argyrosperma cushaw fruit grows on the vine](../../assets/images/growing/immature-argyrosperma-fruit-200w.jpg "Sprawling young cushaw vine"){:class="float-right-third"} + +When night temperatures drop below 50 degrees Fahrenheit, cushaw vines may stop producing flowers. + +{: .note } +> C. argyrospemera cushaws are believed to generally be **less sensitive to cold** than C. moschata winter squash. They are generally **more sensitive to cold** than C. ficifolia, C. maxima, or C. pepeo squash. + +## When are cushaw fruits mature? + +In general, winter squash are ready to harvest for seed saving around 60 days after a fruit is successfully pollinated (this time is sometimes referred to as when the fruit "sets"). Some varieties may continue to mature in terms of culinary quality past that period. If the vine still seems healthy and the peduncle has not dried completely after 60 days, and no frost has been predicted, consider leaving the fruit on the vine longer to continue accumulating nutrients. + +One sign that winter squash is done ripening on the vine is that the stem may become brownish and start to dry. In some regions, growers wait until a light frost to harvest because the vine will die back, making it easier to find all the squash. If a hard frost is predicted, it is better to bring in the fruit or cover them overnight with a blanket. Damage from frost can shorten the storage life. + +Immature fruit that remains at the end of the season may still be usable like a summer squash. + +To harvest, cut the peduncle or stem 1 - 3 inches above the fruit. Do not use the stem as a handle, and leave it attached to the fruit. Stem removal may allow insects or disease to enter the fruit, reducing its storage life. + +## Curing and storage + +Once cut from the vine, the squash should be 'cured' for long-term storage. This means allowing the fruit to air dry at a warmish temperature (80° F is the ideal), either indoors or outdoors depending on weather conditions, with good ventilation for 5 - 7 days before storing at cooler temperatures (50 - 60° F), again with good ventilation and some humidity. Squash should be turned periodically and inspected for soft spots or mold, and you should eat those starting to spoil first. + +It’s also a good idea to eat the smaller fruits before the larger ones as they tend not to store as long. + +{: .important } +>Select for good "winter squash" traits such as good eating quality and long storage by saving seeds from the best-tasting, longest-lasting fruits. diff --git a/content/cucurbita/argyrosperma/growing/index.md b/content/cucurbita/argyrosperma/growing/index.md new file mode 100644 index 0000000..cb90272 --- /dev/null +++ b/content/cucurbita/argyrosperma/growing/index.md @@ -0,0 +1,8 @@ +--- +title: Growing guide +layout: home +has_children: true +nav_order: 4 +--- + +# Cushaw growing guide diff --git a/content/cucurbita/argyrosperma/growing/location.md b/content/cucurbita/argyrosperma/growing/location.md new file mode 100644 index 0000000..b782b8c --- /dev/null +++ b/content/cucurbita/argyrosperma/growing/location.md @@ -0,0 +1,19 @@ +--- +parent: Growing guide +title: Location +layout: default +has_children: false +nav_order: 10 +--- + +# Location + +![A young C. argyrosperma cushaw fruit grows on the vine](../../assets/images/growing/immature-argyrosperma-fruit-200w.jpg "Sprawling young cushaw vine"){:class="float-right-third"} + +In general, cushaws will thrive under similar conditions to other squash. In Mexico near the likely origin of Curcubita argyrosperma, various strains of cushaws can be found growing in conditions that vary from intercropping with corn within intensive agricultural systems to feral and wild forms that self-seed. + +In cool northern hemisphere climates, an area facing south is often best. + +## Possibility of crossing + +C. argyrosperma cushaws have been noted in English scientific literature to form interspecific hybrids with other Cucurbita squash. However, these hybrids should be considered unlikely to occur via natural pollination. Among the other squash species which are widely cultivated, Cucurbita moschata is often considered the most likely to hybridize with Cucurbita argyrosperma. \ No newline at end of file diff --git a/content/cucurbita/argyrosperma/growing/planting.md b/content/cucurbita/argyrosperma/growing/planting.md new file mode 100644 index 0000000..e110fbc --- /dev/null +++ b/content/cucurbita/argyrosperma/growing/planting.md @@ -0,0 +1,27 @@ +--- +parent: Growing guide +title: Planting +layout: default +has_children: false +nav_order: 20 +--- + +# Planting + +## Direct sowing + +Squash seeds are easy to direct sow, and this is often the most effective choice assuming either an ample starting supply of seeds or an environment with low pest pressure. + +To direct sow, drop individual seeds into a hole or furrow about ½” - 1” deep, cover with soil and press to make good contact. Seeds should be about 6” apart, a distance based on either nature or the gardener removing some plants as they grow to increase the amount of space per individual chilacayote plant. + +Once the seeds have been planted, ensure that they are watered, whether by natural sources or by irrigation. With warmth and moisture, the seeds will germinate in a few days. By direct sowing, the tap root of the seedling can establish itself deeply in the soil, and avoid the risk of damage and shock that comes with transplantation. + +## Starting cushaws indoors + +Some situations call for starting indoors. For example, in short season climates, start seeds indoors 3-4 weeks before the last frost, at least during the first year or two to harvest squash as close to maturity as possible. + +When starting the seeds indoors, it can be useful to add some of your native soil to the potting mix so the seeds develop relationships with soil microbes right from the start. [Check out the free Going to Seed course “How Microbes Help Local Adaptation”](https://goingtoseed.org/products/1734455) to learn more. + +## When to plant outside + +Squash plants are not frost-tolerant, and prefer soil temperatures above 50 F. Note that plants started indoors may need to acclimate to the outdoors before planting in the ground. \ No newline at end of file diff --git a/content/cucurbita/argyrosperma/growing/seed-saving.md b/content/cucurbita/argyrosperma/growing/seed-saving.md new file mode 100644 index 0000000..a5c7ec1 --- /dev/null +++ b/content/cucurbita/argyrosperma/growing/seed-saving.md @@ -0,0 +1,61 @@ +--- +parent: Growing guide +title: Seed saving +layout: default +has_children: false +nav_order: 60 +--- + +# Seed saving + +## When are seeds mature? + +![A young C. argyrosperma cushaw fruit grows on the vine]( {{ '/assets/images/growing/immature-argyrosperma-fruit-200w.jpg' | relative_url }}){:class="float-right-third"} + +Individual squash fruits are ready for seed harvesting by 60 days after the fruit is fertilized. Some cushaws continue to improve in taste and nutrition if left on the vine longer. + +If frost or other issues force early harvesting, some growers report that seeds continue to develop in storage. A publication from Maine Organic Farmers and Gardeners offers minimum recommended timelines for squash fruit and seed maturation: [Harvesting Winter Squash for Flavor and Storage](https://www.mofga.org/resources/crops/harvesting-winter-squash-for-flavor-and-storage/). If your fruit may not have mature seeds yet, consider waiting to process the seeds for a month or two after harvest. + +## Selecting for what you love + +If this is one of your first seasons growing cushaws, you may only harvest a few fruits. + +Some growers refer to this stage of an adaptation gardening project as a "seed increase" phase when the grower might plan to save seed from most fruits harvested, even if some seem better than others. In the first year or two of an adaptation project, it's often best to save seeds from every fruit harvested to maintain as much genetic diversity as possible. In subsequent years with more fruit to choose from, the grower can be more selective. + +In the future, with more fruit to choose from, a grower can choose to prioritize saving seeds from the tastiest and earliest fruit, or those plants that are hardiest in their ecosystem, or the plants that have the tastiest or most beautiful foliage. + +Regardless of your selection criteria, Going to Seed recommends tasting at least one fruit from any squash plant that you are saving seeds from. Squash flavor can be evaluated either raw, or cooked without butter or seasoning. Winter squash cushaws are often stored for several months before use; how long the fruit can be stored at culinary quality is one of the attributes that is often important when making selections for seed saving. + +## Maintaining genetic diversity in an adaptive population + +If you are planning to enjoy the cushaw fruit as food, you may not be processing all of your squash at one time. You may instead be processing seeds at several points through the winter as you use the fruit in your kitchen. + +If you have a variety of mature fruit to choose from, it's best to not let any single fruit's seeds dominate next season's mix. Consider the total number of seeds you want to save and aim for a proportional mix from different fruits. The best fruit should contribute more seeds, and fruit that only met minimum standards should contribute proportionally fewer seeds. + +Bear in mind that some fruit will naturally contain many seeds while others will have fewer, which you can determine only by cutting them open to use. It may turn out that a squash with relatively few seeds has a particularly desirable attribute. + +## Processing seeds + +Going to Seed has published [a standalone guide to saving squash seeds](https://goingtoseed.org/pages/processing-squash-seeds) which offers two overall options depending on your preferences and circumstances. Both the 'dry' and 'wet' processes can be used with cushaw. + +## Dry enough to snap + +Regardless of the cleaning method, it's essential that the seeds be very dry before storage. Seeds are dry enough when they snap crisply if bent in half. + +Climate, and humidity in particular, is an important consideration for drying seeds. Working Food, in Florida, USA, [reports in their seed drying fact sheet](https://workingfood.org/wp-content/uploads/2020/04/Seed-Drying-Fact-Sheet.pdf) that humidity is their biggest obstacle to seed longevity. In that area, where ambient humidity ranges from 50%-100% depending on the season, seeds never reach Working Food's recommended dryness of 35% or lower via air drying. + +Many seed savers use locations near a fan, or on top of the refrigerator, or near a heating or cooling vent, where circulating air helps the drying process. While some guides for seed saving discourage the use of a dehydrator out of concern for accidentally harming the seeds, seed savers like myself in humid climates have found dehydrators generally safe to use. + +In Eastern Kentucky, it's relatively easy to dry seeds during the winter when heaters keep the air dry inside. In Spring and Fall, I sometimes use a dehydrator on its minimum setting of 95 degrees Fahrenheit, a setting I have found to be safe for squash seeds. As part of [the report from the ECHO Community seed bank about their humid climate dehydration trials](https://www.echocommunity.org/en/resources/d3595b7a-30c1-40c0-a18d-635c51f2f9ac) in Thailand, they indicate that 100 degrees Fahrenheit or lower is safe for seeds from most crops. + +If you are using a dehydrator to dry seeds for the first time, consider running the dehydrator an hour at a time so you can check the drying progress. In my climate, air-dried seeds typically need about two hours in the dehydrator before going into long-term storage. + +## Storing squash seeds + +Dry seeds are not completely dormant; they still respire at a very low level, consuming resources stored in their tissue. In addition to risking mold or decay, storage at higher temperature or humidity increases respiration, depleting the seed's reserves and decreasing vigor and viability over time. + +Ideally, store dry seeds in a cool, dry space in airtight glass or thick plastic containers, or plastic bags designed for freezer use that are 4 mil or greater in thickness. If rodents, insects and other seed eaters are a problem, glass jars, metal boxes or 5-gallon plastic buckets with tight-fitting lids offer protection. + +One tool for humid climates is moisture absorbing desiccant packs, which can be added to long-term storage containers along with the seeds. These packs can be dried out and reused many times. [Another article from ECHO Community describes a low-tech approach for vacuum sealing](https://www.echocommunity.org/en/resources/49954b28-cefb-46f3-9c46-ffd1723c329b), which can be useful in damp regions. + +The Garden Professors published a useful article discussing long-term seed storage in more detail: [When Good Seeds Go Bad: How long can you store seeds?](https://gardenprofessors.com/seedstorage/) The grower's climate and storage space will determine the methods that work best. New seed savers should check saved seeds regularly to catch problems early. \ No newline at end of file diff --git a/content/cucurbita/argyrosperma/growing/selection.md b/content/cucurbita/argyrosperma/growing/selection.md new file mode 100644 index 0000000..d505368 --- /dev/null +++ b/content/cucurbita/argyrosperma/growing/selection.md @@ -0,0 +1,57 @@ +--- +parent: Growing guide +title: Selection +layout: default +has_children: false +nav_order: 40 +--- + +# Selection + +This section explores ways to identify exceptional plants among the population (a process known as "selection"). In order to understand how selection relates to sexual propagation in squash, this section incorporates concepts related to manual and open pollination. + +## What is Selection? + +![A young C. argyrosperma cushaw fruit grows on the vine]( {{ '/assets/images/growing/immature-argyrosperma-fruit-200w.jpg' | relative_url }} ){:class="float-right-third"} + +In this guide, "selection" refers to actions taken by the gardener to choose which plants should be prioritized, which might be manually "crossed" together in the pursuit of a hybrid, and which plants should be culled or eliminated. + +### Selection for an established variety + +Whether you are maintaining an existing heirloom variety or a diverse landrace of plants, the work of selection is focused on elimination -- or "roguing" -- plants with undesirable characteristics, while making sure to save ample seed from plants which do exemplify the variety. + +### Selection for a new variety + +When developing or improving a genetic line, selection might instead be focused on what to include. In this scenario it is most important to identify and prioritize plants that stand out from the rest in positive ways. + +## Selecting cushaws + +If you are maintaining an existing variety or taking part in a community seed program, there may be certain characteristics that you are hoping to include or exclude from your squash. + +These are some cushaw squash traits that the grower can consider during the course of the season: + +- Fruit size, shape, and color +- Seed size, shape, and quanitity +- How vigorously does it grow +- How early and prolifically the vine produces fruit + +One option is to tie strips of bright cloth or bright-colored survey flagging tape to plants that the gardener has selected or want to monitor. Some gardeners also write directly on the maturing fruit to keep track of individuals with promising characteristics. + +## Squash genetics and pollination + +{% include caption-image.html url="/assets/images/growing/argyrosperma-male-flower-jl.jpg" alt="A young C. argyrosperma cushaw fruit grows on the vine" caption="This male flower of C. argyrosperma could be collected for manual pollination." %} +{:class="float-right-third"} + +If you have two or more plants which demonstrate exceptional characteristics, you might consider manually cross pollinating them. + +Squash plants have separate male and female flowers, and usually both types can be found on healthy adult squash plants. The ‘mother’ flower contributes the unfertilized fruit which develops between the flower and the stem. The ‘father’ flower is attached to the vine by a long stem and appears earlier than female flowers, and can be on the same plant or another plant. + +{: .highlight } +> **What other squash will cushaws cross with?** +> +>Cushaws of species C. argyrosperma have been noted in English scientific literature to form hybrids with Cucurbita maxima and Cucurbita pepo. However, these hybrids should be considered very unlikely to occur via natural pollination. +>Cross pollinations with Cucurbita moschata varieties are more common, but still rare. If you find a cushaw fruit with an unusual shape or other indication of interspecific cross, you are lucky indeed! + +Pollen is transferred by insects or humans from male flowers to female flowers in order to start fruit development. Without pollination, the immature fruit will eventually wither and fall off the plant. The seeds are the 'babies' (sometimes called the F1 generation) that develop in the fruit (ovary) of the female plant. Because the seed coat comes from the mother, all the seeds look the same. But inside, each carries a unique combination of its mother’s and father’s genes. + +[Sprouted Garden has a useful article about squash pollination](https://sproutedgarden.com/hand-pollinate-squash/), including manual pollination, with side-by-side photos of female and male flowers. Pollination information written for any of the domesticated squash species in the Cucurbita genus can be applied to cushaws. \ No newline at end of file diff --git a/content/cucurbita/argyrosperma/growing/thinning.md b/content/cucurbita/argyrosperma/growing/thinning.md new file mode 100644 index 0000000..fe74d21 --- /dev/null +++ b/content/cucurbita/argyrosperma/growing/thinning.md @@ -0,0 +1,51 @@ +--- +parent: Growing guide +title: Thinning +layout: default +has_children: false +nav_order: 30 +--- + +# Thinning + +This section will focus on managing the number and density of seedlings by prioritizing exceptional plants. Remember that culled immature fruit can be eaten as summer squash. + +## Imitate nature with succession sowing + +Wild plant species often have seeds which naturally germinate at different times. As a gardener, you can mimic nature by staggering your plantings with succession sowing. In some places with high pressure from pests, it can be useful to preemptively sow seeds every week or two during the season. + +In places with less consistent pressure, you might hold back a quarter or half of your seeds for the year to plant in case your seedlings are unexpectedly eaten, or killed by weather conditions. + +## When to thin + +![A young C. argyrosperma cushaw fruit grows on the vine]( {{ '/assets/images/growing/immature-argyrosperma-fruit-200w.jpg' | relative_url }} ){:class="float-right-third"} + +Some gardeners may find that they have too many squash vines growing for the available space. If you are concerned about spacing, you may consider thinning your vines to a distance of between two and three feet apart. + +Cull later rather than sooner, after 1 or 2 pairs of true leaves have appeared. + +{: .note } +> Seedlings may initially look healthy because they are nourished by their cotyledons. Their true vigor becomes apparent once they begin to metabolize their own nutrients. + + +## Healthy seedling traits + +- Sturdy thick stems, not leggy +- Uniform green leaves with no yellowing, browning, or insect damage. +- Active growth + +If you have more space in another location, you might dig up the excess plants so that they can be replanted with more spacing between them. Otherwise, consider using scissors or secateurs to cut the vine just above the soil to avoid disturbing the roots of other nearby plants. + +[This video from Mills Family Gardening](https://www.youtube.com/watch?v=Hgc4abin7wE) demonstrates how to separate seedlings for replanting. You might also [check out this forum discussion at permies.com](https://permies.com/t/64209/Seedling-Thinning-Philosophy-Weak-Strong) for experienced observations and philosophy about culling. There is no single right way. + +## Squash harvests begin with thinned plants + +Squash plants can provide you with food even before the first fruit has matured. If you’ve been fortunate and have too many seedlings, try eating the culled plants. + +{: .idea } +> Squash vine tips are clipped and used as greens in cooking. +> Both male and female flowers are eaten in several ways. +> Immature fruits can be eaten as summer squash during the season, or when frosts are in the forecast and not all fruit will reach maturity. + +- [7 Ways to Use All of Your Pumpkin Plant](https://ourpermaculturelife.com/7-ways-to-use-all-of-your-pumpkin-plant/) +- [Stir-Fried Pumpkin Stems](https://recipeyum.com.au/asian-stir-fried-pumpkin-stems/) \ No newline at end of file diff --git a/content/cucurbita/argyrosperma/index.md b/content/cucurbita/argyrosperma/index.md new file mode 100644 index 0000000..4c90f76 --- /dev/null +++ b/content/cucurbita/argyrosperma/index.md @@ -0,0 +1,23 @@ +--- +title: About this project +layout: home +nav_order: 0 +--- + +# The Commonwealth Cushaw Project + +![Collage of cushaw squash in various locations](assets/images/cushaw-homepage-banner-1000x250.png) + +The guide is intended to help people grow and use tasty, nutritious cushaw squash. The information here about cultivation, recipes, and seed saving have been developed by other squash growers, and is published with an open license. + +This guide was initially developed by the Commonwealth Cushaw Project, based in Kentucky, USA. It has been built in part from previous Going to Seed crop guides. + +## What is included? + +Different types of cushaws have been bred for different purposes, edible seeds, summer squash, and long-keeping winter squash. Most squash traditionally called _cushaws_ are botanically classified as _[Cucurbita arygrosperma](https://en.wikipedia.org/wiki/Cucurbita_argyrosperma)_, but there are some cushaws of species _C. moshchata_. More information about cushaw classification can be found in [What are Cushaws?](what-are-cushaws.md) + +This guide was created by people growing C. argyrosperma winter squash cushaws that can be stored fresh for at least six months, but the information can be applied to other types. We welcome contributions to make this guide more useful to people growing the full spectrum of cushaw squash. + +## Using and reusing the guide + +This guide is offered with a noncommercial creative commons license, [CC BY 4.0](https://creativecommons.org/licenses/by/4.0/). If you publish a revised version, please credit **[Going to Seed](https://goingtoseed.org/)** and **[Handbarrow](https://handbarrow.org/)**, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests that Going to Seed and Handbarrow endorses you or your use. \ No newline at end of file diff --git a/content/cucurbita/argyrosperma/recipes/cushaw-pumpkin-pie.md b/content/cucurbita/argyrosperma/recipes/cushaw-pumpkin-pie.md new file mode 100644 index 0000000..bf2ff69 --- /dev/null +++ b/content/cucurbita/argyrosperma/recipes/cushaw-pumpkin-pie.md @@ -0,0 +1,48 @@ +--- +parent: Recipes +title: Cushaw Pumpkin Pie +layout: default +has_children: false +nav_order: 40 +--- + +# Cushaw Pumpkin Pie + +![Two cushaw pumpkin pies cooling in the oven]( {{ '/assets/images/recipes/cushaw-pumpkin-pie/cushaw-pumpkin-pie-thumbnail.jpg' | relative_url }} ) +{:class="float-right-third"} + +There is a long tradition of baking desert pies from cushaw squash. In some areas, cushaws are even known as 'pie pumpkins'. + +This recipe comes to us by way of Wheelersburg, Ohio, from Mark Kidd's grandmother. Grandma Gleim received the recipe in a community cookbook, titled "Peter's Pumpkin Pie". This recipe may have been historically created or promoted by a condensed milk brand. + +{: .note } +This recipe calls for cushaw puree. [A recipe for cushaw puree](../roasted-cushaw-puree) is available in this handbook. + +## Ingredients + +- 1 unbaked pie shell +- 2 cups [cushaw puree](../roasted-cushaw-puree) +- 1 can sweetened condensed milk (10 fluid ounces or 14 ounces by weight) +- 2 eggs +- 1/2 tsp. salt +- 1/2 tsp. ginger +- 1 tsp. cinnamon +- 1/2 tsp. nutmeg +- (Optional) Whipped cream and nuts for garnish + +## Equipment and supplies + +- Oven +- Large mixing bowl +- Pie pan +- Mixing spoon +- (Optional) Metal knife for testing + +## Instructions + +1. Preheat oven to 425 degrees Fahrenheit. +2. In a large bowl, combine ingredients; mix well and turn into shell. +3. Bake 15 minutes, then reduce oven heat to 350 degrees and continue baking approximately 40 minutes. The sides of the pie will be set but the center will still be wobbly. A knife inserted 1 inch from the edge will come out clean. +4. Cool the pie completely before cutting and serving. Garnish if desired with whipped cream and nuts. + +Pies should be stored in the refrigerator and will keep for a few days. You can also freeze a pie immediately after it cools down by wrapping the pie tightly in layers of plastic wrap. \ No newline at end of file diff --git a/content/cucurbita/argyrosperma/recipes/index.md b/content/cucurbita/argyrosperma/recipes/index.md new file mode 100644 index 0000000..8583c30 --- /dev/null +++ b/content/cucurbita/argyrosperma/recipes/index.md @@ -0,0 +1,16 @@ +--- +title: Recipes +layout: home +has_children: true +nav_order: 6 +--- + +# Cushaw recipe collection + +PLACEHOLDER + +Introductory comments about recipes + +{: .idea } +> Raw squash fruit can be cleaned and frozen for later use. + diff --git a/content/cucurbita/argyrosperma/recipes/roasted-cushaw-puree.md b/content/cucurbita/argyrosperma/recipes/roasted-cushaw-puree.md new file mode 100644 index 0000000..cfc79de --- /dev/null +++ b/content/cucurbita/argyrosperma/recipes/roasted-cushaw-puree.md @@ -0,0 +1,85 @@ +--- +parent: Recipes +title: Roasted Cushaw Puree +layout: default +has_children: false +nav_order: 10 +--- + +# Roasted Cushaw Puree + +Cushaw puree can be prepared using several methods. Oven-roasting the squash may be the simplest. + +For a large winter squash fruit, a cook might store the fruit for a few months whole at room temperature. Then when the squash is first needed, the cook might prepare half of it, and freeze the other half either raw or as puree. + +{: .note } +Squash can be frozen either as clean raw fruit or as cooked puree. + +{% include caption-image.html url="/assets/images/recipes/roasted-cushaw-puree/finished-cushaw-puree-thumbnail.jpg" alt="Mashing roasted cushaw flesh" caption="A potato masher used to bring the roasted cushaw to puree consistency." %} +{:class="float-right-third"} + + +## Ingredients + +- 1 or more squash fruit +- Vegetable oil +- Salt + +## Equipment and supplies + +{% include caption-image.html url="/assets/images/recipes/roasted-cushaw-puree/cushaw-pumpkin-pieces-thumbnail.jpg" alt="Cushaw cut into relatively flat pieces" caption="For some squash there may not be much flesh around the seeds. This fruit has an ample amount making it worth processing." %} +{:class="float-right-third"} + +- Oven +- One or more baking trays or casseroles +- Parchment paper or aluminum foil +- Scoop or large spoon +- Large mixing bowl +- Potato masher or something similar +- Colander + +## Instructions + + +1. Preheat the oven to 400 degrees Fahrenheit + +2. Cut the squash fruit into pieces that are relatively flat. The flesh in the neck is often thicker than the flesh around the seed cavity. Suggestion: You may consider splitting the neck in half, and roasting those two pieces in a separate tray so that they can be roasted longer than the other parts. + +3. Line your baking trays, pans, casseroles, etc with parchment paper or aluminum foil. + +4. Pour a small amount of vegetable oil and salt into a bowl. Either using a brush, a piece of parchment paper held in your hands, or any other method, coat the cushaw flesh in a light coating of oil and salt. + +5. Place the cushaw pieces on the baking tray with the inside downward. For neck pieces, this means placing the "cut side" downward. + +6. If all of your pieces are the same thickness, then you only need to set one timer. Squash which begin at room temperature with flesh up to 1.5 inches thick can be roasted in approximately one hour. Ticker flesh should be roasted for a longer period of time. + +7. One the fruit cools sufficiently, use a large spoon or scoop to separate the roasted flesh from the rind. Use a potato masher, food processor, or similar approach to mix the flesh until it reaches puree consistency. + +{: .warning } +Because the rind of a hard shell squash fruit does not soften with roasting, be careful to avoid getting pieces of shell into the puree if yours has a hard shell. + +## Image gallery + +{% include caption-image.html url="/assets/images/recipes/roasted-cushaw-puree/cut-cushaw-neck-thumbnail.jpg" alt="The cut neck of a large cushaw squash fruit" caption="The dense flesh of the neck is generally processed separately from the flesh around the seed cavity" %} +{:class="float-right-third"} + +{% include caption-image.html url="/assets/images/recipes/roasted-cushaw-puree/cushaw-pumpkin-pieces-thumbnail.jpg" alt="The cut neck of a large cushaw squash fruit" caption="The dense flesh of the neck is generally processed separately from the flesh around the seed cavity" %} +{:class="float-right-third"} + +{% include caption-image.html url="/assets/images/recipes/roasted-cushaw-puree/cutting-hardshell-cushaw-thumbnail.jpg" alt="Squash with hard shells are difficult to cut" caption="Cutting the flesh of a hardshell fruit starting from the inside allows the cook to use their hands to split the pieces if the knife doesn't completely separate the rind" %} +{:class="float-right-third"} + +{% include caption-image.html url="/assets/images/recipes/cut-fruit-with-seeds-350w.jpg" alt="Saved seeds in a colander" caption="If the fruit is of good quality, consider [saving the seeds](https://goingtoseed.org/pages/processing-squash-seeds)." %} +{:class="float-right-third"} + +{% include caption-image.html url="/assets/images/recipes/roasted-cushaw-puree/pre-roasting-cushaw-tray-thumbnail.jpg" alt="Pieces of cut squash, coated in oil and salt, laid with the inside down on aluminum foil or parchment paper" caption="Place the fruit pieces with the inside down on paper or aluminum foil plus a light coating of oil and salt" %} +{:class="float-right-third"} + +{% include caption-image.html url="/assets/images/recipes/roasted-cushaw-puree/roasted-cushaw-tray-thumbnail.jpg" alt="Roasted cushaw pieces after approximately an hour roasting in the oven." caption="These cushaw pieces are finished roasting." %} +{:class="float-right-third"} + +{% include caption-image.html url="/assets/images/recipes/roasted-cushaw-puree/scooping-cushaw-puree-thumbnail.jpg" alt="Scooping roasted cushaw into bowl" caption="A large spoon, or in this case an ice cream scoop, can be used to separate the cooked flesh." %} +{:class="float-right-third"} + +{% include caption-image.html url="/assets/images/recipes/roasted-cushaw-puree/cushaw-puree-in-freezer-bag-thumbnail.jpg" alt="Finished cushaw puree in a labelled freezer bag" caption="Surplus puree can be frozen for later use." %} +{:class="float-right-third"} \ No newline at end of file diff --git a/content/cucurbita/argyrosperma/recipes/simple-roasted-squash.md b/content/cucurbita/argyrosperma/recipes/simple-roasted-squash.md new file mode 100644 index 0000000..725d962 --- /dev/null +++ b/content/cucurbita/argyrosperma/recipes/simple-roasted-squash.md @@ -0,0 +1,28 @@ +--- +parent: Recipes +title: Simple Roasted Squash +layout: default +has_children: false +nav_order: 20 +--- + +# Simple Roasted Squash + +![Drying seeds in a colander just removed from cushaw fruit]( {{ '/assets/images/recipes/cut-fruit-with-seeds-350w.jpg' | relative_url }} ) +{:class="float-right-third"} + +Placeholder: This is the section to introduce the recipe, share any interesting history, etc. + +## Ingredients + +{% include caption-image.html url="/assets/images/recipes/cut-fruit-with-seeds-350w.jpg" alt="Saved seeds in a colendar" caption="Seed saving and sharing is integrated into the guide" %}{:class="float-right-third"} + +Placeholder + +## Equipment and supplies + +Placeholder + +## Instructions + +Placeholder \ No newline at end of file diff --git a/content/cucurbita/argyrosperma/seed-sources.md b/content/cucurbita/argyrosperma/seed-sources.md new file mode 100644 index 0000000..5ef40d3 --- /dev/null +++ b/content/cucurbita/argyrosperma/seed-sources.md @@ -0,0 +1,13 @@ +--- +title: Seed sources +layout: default +has_children: false +nav_order: 10 +--- + +# Seed sources + +![Drying seeds in a colander just removed from cushaw fruit]( {{ '/assets/images/recipes/cut-fruit-with-seeds-350w.jpg' | relative_url }} ) +{:class="float-right-third"} + +Placeholder \ No newline at end of file diff --git a/content/cucurbita/argyrosperma/what-are-cushaws.md b/content/cucurbita/argyrosperma/what-are-cushaws.md new file mode 100644 index 0000000..e211ea1 --- /dev/null +++ b/content/cucurbita/argyrosperma/what-are-cushaws.md @@ -0,0 +1,13 @@ +--- +title: What are cushaws? +layout: home +has_children: true +nav_order: 1 +--- + +# What are cushaws? + +![Drying seeds in a colander just removed from cushaw fruit]( {{ '/assets/images/recipes/cut-fruit-with-seeds-350w.jpg' | relative_url }} ) +{:class="float-right-third"} + +This guide will focus on cultivating and using cushaw squash of the species Cucurbita argyrosperma, although there are also squash varieties traditionally known as cushaws which are classified as species Cucurbita moschata, and those which are interspecific hybrids between C. argyrosperma and C. moschata. Those two species are close relatives, and can be grown in the same way. diff --git a/content/index.md b/content/index.md new file mode 100644 index 0000000..19d7d74 --- /dev/null +++ b/content/index.md @@ -0,0 +1,18 @@ +--- +title: About these guides +layout: home +nav_order: 0 +--- + +# Adaptation Gardening Crop Guides + +PLACEHOLDER + + +## What is included? + +PLACEHOLDER + +## Using and reusing the guide + +This guide is offered with a noncommercial creative commons license, [CC BY 4.0](https://creativecommons.org/licenses/by/4.0/). If you publish a revised version, please credit **[Going to Seed](https://goingtoseed.org/)** and **[Handbarrow](https://handbarrow.org/)**, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests that Going to Seed and Handbarrow endorses you or your use. \ No newline at end of file