Under the harvest full moon last week the veg team undertook our annual squash tasting – an ambitious, physically debilitating task comparing all our roasted squash varieties side by side.
Besides the tradition, we find it really informative to taste the squashes together because the close comparison highlights the amazing differences in texture, form, flavour, appearance, and their potential uses.
On the tasting table this year were Casparita, Green Hokkaido, Marina di Chioggia, Blue Ballet, Crown Prince, Green Acorn, Harlequin, Spaghetti, Candy roaster, Black Futsu, Crookneck, Turban, Festival, Celebration, Orange Pumpkin, Queensland Blue and Blue Banana.
From the super sweet pumpkin pie filler (Candy Roaster) to the perfect squash for your curry (Green Hokkaido); from edible skins (Casparita) to squash you can roast whole (Harlequin); we have suggested uses from soups to salads to sweets for this wonderfully versatile hero of the autumn months. Look out for our squash guide in store, or simply ask a member of staff.
Our extensive range is thanks to three brilliant growers: local stalwarts Farmstart @kindlingtrust supply us with some really unusual larger varieties. We tend to chop these into portions which can be a great option if you’re cooking for one or two. Duncan @lyncroftfarm1 keeps us in orange pumpkins and Crown Prince for an impressive portion of the year, his Crown Prince takes the medal for best all rounder. And special mention must go to Pam and the team at Strawberry Fields who grow an astonishing variety on their small but mighty plot in Lincolnshire.
