On Mon, 04 Apr 2016 07:56:19 -0700, sf > wrote:

>On Mon, 04 Apr 2016 22:02:09 +1000, Bruce > wrote:
>
>> On Mon, 4 Apr 2016 03:49:10 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Sunday, April 3, 2016 at 7:05:15 PM UTC-4, Bruce wrote:
>> >> On Sun, 03 Apr 2016 14:56:09 -0700, sf > wrote:
>> >>
>> >> >On Sun, 3 Apr 2016 12:12:57 -0700 (PDT), wrote:
>> >> >
>> >> >> Haven't seen any Libby's on my local store shelf for months, and this
>> >> >> is a store that carries canned pumpkin year round.
>> >> >> My wife checked another store, which confirmed there is a shortage.
>> >> >> Anybody know what's up?
>> >> >
>> >> >I haven't noticed a shortage, but this isn't the time of year people
>> >> >normally shop for canned pumpkin.
>> >>
>> >> Do y'all only eat pumpkin during Thanksgiving?
>> >
>> >Canned pumpkin is generally used only for pumpkin pie, which is traditionally
>> >associated with Thanksgiving. It is also used for quick breads or other
>> >desserts flavored with pumpkin, but pie is the characteristic dish.
>>
>> Using them for pies, breads or deserts is new to me.
>>
>> >"Pumpkin" is a particular type of squash:
>> >
>> ><https://en.wikipedia.org/wiki/Pumpkin>
>> >
>> >Let's set aside for a moment the fact that the stuff in the cans is not
>> >pumpkin as depicted above, but another winter squash that is more suitable
>> >for commercial growing and canning.
>> >
>> >We have other winter squashes:
>> >
>> >https://en.wikipedia.org/wiki/Winter_squash
>> >
>> >These are generally purchased fresh and cooked at home. A popular
>> >one is acorn squash, split in two, seeded, and baked with a sprinkling
>> >of cinnamon. I can't say as I particularly care for the cinnamon on it,
>> >but if someone serves it to me I don't fuss. Any road, acorn squash
>> >is a smaller variety, more suited to today's small families.
>>
>> I think that's all called pumpkin/pompoen where I'm from.
>
>Which confuses Americans, because we separate our squashes by
>category. If we buy an Acorn, Butternut, Hub bard or Delicata, we
>call it by name - not simply "squash".
>http://www.realsimple.com/food-recip...squash/pumpkin

It's interesting and I should use them more. Winter squash that is, at
the moment, because it's autumn here.

--
Bruce

On Tue, 05 Apr 2016 05:02:28 +1000, Bruce > wrote:

> On Mon, 04 Apr 2016 07:56:19 -0700, sf > wrote:
>
> >On Mon, 04 Apr 2016 22:02:09 +1000, Bruce > wrote:
> >
> >>
> >> I think that's all called pumpkin/pompoen where I'm from.
> >
> >Which confuses Americans, because we separate our squashes by
> >category. If we buy an Acorn, Butternut, Hub bard or Delicata, we
> >call it by name - not simply "squash".
> >http://www.realsimple.com/food-recip...squash/pumpkin
>
> It's interesting and I should use them more. Winter squash that is, at
> the moment, because it's autumn here.

Try Delicata sometime. It's unusual because the skin is thin and
perfectly edible, but the flesh is as dense as a winter squash. If
it's available, it should be in the stores now. We see it in our
Fall.
http://modernfarmer.com/2013/09/deli...eve-butternut/
http://summertomato.com/better-than-...squash-recipe/

--

sf

On Mon, 04 Apr 2016 21:58:24 -0700, sf > wrote:

>On Tue, 05 Apr 2016 05:02:28 +1000, Bruce > wrote:
>
>> On Mon, 04 Apr 2016 07:56:19 -0700, sf > wrote:
>>
>> >On Mon, 04 Apr 2016 22:02:09 +1000, Bruce > wrote:
>> >
>> >>
>> >> I think that's all called pumpkin/pompoen where I'm from.
>> >
>> >Which confuses Americans, because we separate our squashes by
>> >category. If we buy an Acorn, Butternut, Hub bard or Delicata, we
>> >call it by name - not simply "squash".
>> >http://www.realsimple.com/food-recip...squash/pumpkin
>>
>> It's interesting and I should use them more. Winter squash that is, at
>> the moment, because it's autumn here.
>
>Try Delicata sometime. It's unusual because the skin is thin and
>perfectly edible, but the flesh is as dense as a winter squash. If
>it's available, it should be in the stores now. We see it in our
>Fall.
>http://modernfarmer.com/2013/09/deli...eve-butternut/
>http://summertomato.com/better-than-...squash-recipe/

I haven't seen it, but the seeds are available:
https://www.greenharvest.com.au/Seed...ds/Squash.html

--
Bruce

On Tue, 05 Apr 2016 16:01:06 +1000, Bruce > wrote:

> On Mon, 04 Apr 2016 21:58:24 -0700, sf > wrote:
>
> >On Tue, 05 Apr 2016 05:02:28 +1000, Bruce > wrote:
> >
> >> On Mon, 04 Apr 2016 07:56:19 -0700, sf > wrote:
> >>
> >> >On Mon, 04 Apr 2016 22:02:09 +1000, Bruce > wrote:
> >> >
> >> >>
> >> >> I think that's all called pumpkin/pompoen where I'm from.
> >> >
> >> >Which confuses Americans, because we separate our squashes by
> >> >category. If we buy an Acorn, Butternut, Hub bard or Delicata, we
> >> >call it by name - not simply "squash".
> >> >http://www.realsimple.com/food-recip...squash/pumpkin
> >>
> >> It's interesting and I should use them more. Winter squash that is, at
> >> the moment, because it's autumn here.
> >
> >Try Delicata sometime. It's unusual because the skin is thin and
> >perfectly edible, but the flesh is as dense as a winter squash. If
> >it's available, it should be in the stores now. We see it in our
> >Fall.
> >http://modernfarmer.com/2013/09/deli...eve-butternut/
> >http://summertomato.com/better-than-...squash-recipe/
>
> I haven't seen it, but the seeds are available:
> https://www.greenharvest.com.au/Seed...ds/Squash.html

Great!


--

sf

On Mon, 04 Apr 2016 21:58:24 -0700, sf > wrote:

>On Tue, 05 Apr 2016 05:02:28 +1000, Bruce > wrote:
>
>> On Mon, 04 Apr 2016 07:56:19 -0700, sf > wrote:
>>
>> >On Mon, 04 Apr 2016 22:02:09 +1000, Bruce > wrote:
>> >
>> >>
>> >> I think that's all called pumpkin/pompoen where I'm from.
>> >
>> >Which confuses Americans, because we separate our squashes by
>> >category. If we buy an Acorn, Butternut, Hub bard or Delicata, we
>> >call it by name - not simply "squash".
>> >http://www.realsimple.com/food-recip...squash/pumpkin
>>
>> It's interesting and I should use them more. Winter squash that is, at
>> the moment, because it's autumn here.
>
>Try Delicata sometime. It's unusual because the skin is thin and
>perfectly edible, but the flesh is as dense as a winter squash. If
>it's available, it should be in the stores now. We see it in our
>Fall.
>http://modernfarmer.com/2013/09/deli...eve-butternut/
>http://summertomato.com/better-than-...squash-recipe/

I prefer Delicata. I won't buy Acorn anymore. I just don't trust it.
It's either watery, stringy or tasteless/unripe. I know you get the
best prices on Acorn but it just isn't worth it to me.
Janet US

Janet B wrote:
>
> I prefer Delicata. I won't buy Acorn anymore. I just don't trust it.
> It's either watery, stringy or tasteless/unripe. I know you get the
> best prices on Acorn but it just isn't worth it to me.

I was at the grocery store this morning. Bought 5lb red potatoes for
$2.99. Not the best deal but it was acceptable. Also bought carrots
for 49 cents per pound. Good deal.

I looked at squash while there...yellow squash - $2.99/lb. Yeah right,
I don't think so.

I also looked for pumpkin in a can. They had plenty and surprisingly,
pumpkin was the only ingredient. No preservatives or anything.
Interestingly, the Libby's 15oz can cost $2.69 but the completely
organic pumpkin was $1.69 for the same amount.

Weird cold weather here today. Temps around 40F and winds gusting to
40mph. It's drizzled rain, then we got about 20 minutes of pea sized
hail, then it's been snow flurrying off and on ever since. It's a
great day to say inside.

I'm making a batch of chicken/vegetable broth in the crockpot today.
Will use it for a casserole tomorrow.

G.