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Originally Posted by zelda_pinwheel
i looked up the acorn squash ; it looks like the green pumpkins to me, and it turns out it's in the Cucurbita pepo family which is the same as the green pumpkins and as the pâtisson ( pattypan). i just tried a pâtisson (the four seasons guy recommended it since i love the butternut) but i'm not so much a fan, although i suspect it can be good cooked differently. however if you don't like butternut because it's too sweet you should try the pattypan, it's not as sweet. plus they're so pretty. |
if it is the same as pattypan here, small, fits in the palm, great for salads, sauteeing, or just eating raw, then yes, I know it well, plant it often and eat it whenever I can!
Quote:
Originally Posted by zelda_pinwheel
it's possible. i think france and north america do have different "common" vegetables. the difference with scandinavia could also be related to the fact that france is a more agricultural country. pumpkins were grown in family gardens (not only on farms, i mean) during the war and were one of the few (fresh) vegetables which remained relatively plentiful. that, combined with the fact that they take a long time to cook, could have made them unpopular during the glorious 30 and only start to raise an interest again now. i'm not sure ; this is my friend's theory, although it does make sense to me. i've never heard of pickled pumpkin, but i think many vegetables are most commonly eaten as pickles in some countries, particularly where the growing season is short.
pumpkins here are very common. you usually buy just a segment of one, not the whole pumpkin, which is gigantic, unless it is the smaller green pumpkins (which might be the acorn squashes). many four seasons shops sell them pre-cleaned (seeds removed) and with some seasonings for soupes. i looked up hokkaido pumpkin and i think that is the english name for potimarron, and i thank you for that because i didn't know. those are quite new here ; only a few years ago they suddenly appeared and now they are everywhere, but 10 years ago they were totally unknown. i'm glad they're back because they are *delicious*. easily my favourite of all (although the butternut is a close second) ; i like to make them in soupe with chestnuts, and purée it after it's cooked with maybe a bit of cream.
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I have never heard of pickled pumpkin!!! I think you (collectively) are using "pumpkin" as a pretty generic term for a great deal of different squash. for instance, the GIANT ones that are even sold cut up here are Hubbard squash
Quote:
Originally Posted by zelda_pinwheel
nice ! looks not even too complicated ! i will definitely try it out ! thank you !
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shoot, you hollow out the puppy, throw it in the oven, mash it put in some cinnamon, nutmeg and other nummy things... plop it in a crust... pie!