The more I discover about Pumpkin and squash the more fascinated I become with all the different colours, shapes and sizes! This blog post even has a tasty recipe that i am dying to try out for myself. Shared and re-blogged with love.
Gone are the days when you only had one choice of pumpkins – orange!! Amazed at how many types there are when I shop for pumpkins at either the farmers market or big box store, I love to pick different ones out. The variety that is available is staggering – spotted, bumpy, white, green, and everything in between.
Take for instance the Peanut Pumpkin, Cucurbita maxima “Galeux d’Eysine”, shown above, which gets its common name from the distinctive peanut-like growths that develop on its shell. When I first saw this pumpkin, it stopped me in my tracks and I had to pick it up and touch it. Thought to be a cross between a Hubbard squash (Cucurbita maxima) and an unknown pumpkin variety, the species originated in the 19th century in the region of Eysine, France. Even though it seems an oddity, its sweet flesh can be used in cooking…
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