-Information courtesy Tracy Madigan, Market Manager, Vance County Regional Farmers Market
The Vance County Regional Farmers Market (VCRFM) is beginning to transition from summer produce to our fall and winter crops. While you will still find mouthwatering peaches, watermelons and cantaloupes, you will also begin to see turnips, mixed greens, and winter squashes – such as the cushaw squash – showing up at the market.
The cushaw squash is not one that is readily found in the grocery store but is now available at your VCRFM. They are hard to miss with their vibrant green stripes and large size. This squash is extremely versatile with several delicious ways to use it!
The cushaw squash, also known as the Japanese pie pumpkin, cushaw pumpkin, and silver-seed gourd, is a species of winter squash originally from the south of Mexico. This annual herbaceous plant is cultivated in the Americas for its nutritional value; its flowers, shoots, and fruits are all harvested.
It is a large (sometimes up to 20 pounds) squash with a characteristic green and white striped pattern. It has a mildly sweet taste and behaves like a pumpkin or delicata squash when it is cooked. It is high in vitamins C and A, which make it excellent for your immune system.
The flowers are orange or yellow and bloom in July or August. The plant grows about 1 foot high and spreads 10–15 feet. It likes well-drained soil and has both male and female flowers.
It also has medicinal properties. The flesh of the squash may be used for burns and eczema.
The cushaw squash is easy to grow, resistant to pests, easy to store, versatile to cook with, good for you, inexpensive, and yummy! It preserves so well, you can enjoy cushaw all year long.
Perhaps the easiest way to use a cushaw squash (or any winter squash really) is to simply roast it in the oven. Any desired spices can be used and you can customize this however you’d like. Make big batches of roasted squashes and other vegetables on the weekend and have in the fridge to add to soups, casseroles, or other meals on busy nights.
Pick up a cushaw, cooking instructions, and sample recipes at your VCRFM this week!
Beets, butter beans, cantaloupe, corn, cucumbers, eggs, eggplant, garlic, green beans, mixed greens, onions, peaches, pork, potatoes, peas, squash, tomatoes (green, red & heirloom), turnips and watermelon. We also have plenty of canned vegetables, honey, molasses, salsa, chow-chow, BBQ sauces, jellies, jams, soaps, bath salts, scented candles, cupcakes and unique handmade crafts.
Anticipated Vendors – August 25, 2018
Adcock Farm
Culver Farms Honey
Donation Station
The Eclectic Peacock
Gavin’s Grub Hub
Imperial Stitching
JW Creek Farms
LouMag Ent.
Material Blessings
Pretty Tough Stuff Jewelry
Short’s Family Farms
Winter Soap Co.
Market Manager: Tracy Madigan @ 252-598-0814
Extension Agent: Paul McKenzie @ 252-438-8188
VCRFM open Wednesdays & Saturdays from 7:30 a.m. – 1 p.m.
VCRFM Welcomes SNAP/EBT
The Farmers Market building is available for rent. Contact Annette Roberson, Vance County Cooperative Extension Center, 252-438-8188 for pricing and available dates.
(This is not a paid advertisement)