Gotchya Kabocha?
You may not recognize this odd looking character in your box this week. It's a kabocha (ka-BOW-tcha)- aka Japanese pumpkin, a variety of winter squash. It's unique looking skin is a dark green color with some lighter colored stripes. Similar in shape to a squatty pumpkin, it is more dense than a pumpkin because of its smaller cavity. The flesh inside is yellow-orange in color. If you have ever eaten tempura at a Japanese restaurantl, then you’ve probably had a slice of kabocha!Beta carotene, the precursor to vitamin A, is the kabocha's prime nutrient, along with vitamin C, iron and potassium. Also present are folic acid, calcium, and B1 and B2 vitamins.
The hard squashes are ready to eat as soon as they are mature, which is when we pick them. Given dry conditions with good air circulation, the hard winter squashes will keep for months which makes them ideal for winter dining.
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