Which pumpkins are edible at Berkeley Bowl?
If you have not bought your Halloween pumpkin yet, they are 19 cents lb at Berkeley Bowl.
I'm curious which of these pumpkins that BB is selling are edible. If you tried one of these, what does it taste like? How did you use it?
Long Island Cheese pumpkins
Cannon Ball pumpkins
Tiger Stripe pumpkins
Wee Bee Little pumpkins
I know the sugar pumpkins are editble and used for pie. The others I'll be googling, but if anyone knows that would help.
Also, does anyone know the name of those pink pumpkins almost covered with what looks like warts.
re: Melanie Wong
re: Melanie Wong
Those look like the fairytale pumpkins only prettier. Hope you'll report back on how they taste. This link is what those warty pink pumpkins look like
I haven't looked much yet but it seems like there might be different varieties of it with different names. This link says
"Like this peanut pumpkin, for example. The salmon-colored rind is covered with peanut-like warts; some pumpkins in this group (Cucurbita maxima 'Galeux d'Eysines') are completely covered iwth the "peanuts," others just a few. The deep orange inner flesh is said to be delicious.:
Trust me on this ... you don't want to do a google image search on warts pumpkins
Now I should check if there is any restaurant in the bay area called warty pink pumpkin. ... nope ... nothing in this post is a restaurant somewhere.
Ah ... Galeux d'Eysines pumpkin it is. here's a photo of the stunning interior.
Found this great site that talks about pumpkins. Of the Galeux d'Eysines it says
"The French Pumpkins are perfect in any squash or pumpkin recipe. They make exxcellent soups and pies. They have a unique, fruity fragrance when cut open, and the rich orange flesh is delicious"
Definately have to get back to Berkeley Bowl to get one, unless I see one in Sonoma tommorow.
For cooking, butternut or delicata, edge to delicata on flavor but they're a lot more work to prep. The tastiest of the "pumpkin"-shaped varieties is kabocha. The bigger the squash, the more likely it is to be watery and/or stringy. Organic winter squash sometimes have a lot more flavor than commercial.
I mostly dice them for minestrone and soupe au pistou, puree them for soup, and make gratins. Delicatas are great stuffed with meat, custard, or duxelles.
re: Robert Lauriston
I'm on top of it with squash, the only one I haven't tried of all I'e seen in the Bay Area is the red kuri which I bought at Berkeley Bowl yesterday ... the organic was once cent less expensive than, um, River Dog .,.. anyway one of the farmer market vendors.
And while pumpkin is a squash ... the flavor is less sweet. For regular squash, I can eat them as a side cooked, but a pumpkin you have to do something with. I like the idea of adding them to soup.
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re: Robert Lauriston
The squash shown in my photo of the French pumpkins in my post above is rugosa butternut squash that Mariquita started growing at the request of Zuni Cafe. It's an Italian cultivar that's said to have better flavor than our own butternuts.
In the supermercados in Salinas, I've been seeing a pumpkin called Calabaza de Castillas, a preferred cultivar for cooking from Spain. It has the same external coloration and graceful curves as the Musque. One that was cut open showed a deeply colored dense flesh, almost red in tone. I haven't cut into the musque yet, so don't know if what the interior looks like.
One thing about the Musque pumpkins, they're very heavy for their size. Picking them up, they feel like they're made out of concrete, they're so heavy. Very different from the jack-o-lantern pumpkins that have little density to them.
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