He does sell some bora bora to Judie's Restaurant in Amherst for use instead of butternut squash and in meal specials, Nelly Czajkowski said. fruits have a gray button end with silver stripes. Thick orange flesh with rich, creamy texture that’s sweet and flavorful. "It's hard to get people to try something new," he lamented, sure that once customers try bora bora squash, they will be repeat buyers. Bonbon Buttercup Hybrid Winter Squash Seeds 3.0 Packet Size Quantity Add to cart SKU: 362 For bulk sizes, click here 81 days. It is a full week earlier to mature than other buttercup types and has a. 24, about two months earlier than usual because the demand was up due to rain and drought in other growing areas of the country, yet bora bora accounts for only a "small part" of his business, he said.Ĭzajkowski does not sell it to local distributors or supermarkets, but he would like to get it on the shelves for customers to try. Bonbon is a buttercup squash with a space-saving, upright, semi-bush plant habit. He was shipping the first load of bora bora squash to a Florida distributor Oct. "It stores wonderfully because of its hard shell and doesn't dry out inside like other squashes can," he said. "It's the first squash planted and the last picked," said Czajkowski who has grown bora bora for four seasons, this year planting about 10 acres. Bred by Rob Johnston of Johnnys Seeds, and you can. It takes about three weeks more for the bora bora squash to ripen than butternut squash. For a kabocha type, it grows and stores very well in western Oregon. This year Czajkowski's operation harvested 200,000 pounds of bora bora squash, though the yield was not as much as he had hoped because of the rainy growing season. It has a hard, bumpy shell, and the average weight is four to five pounds. The bora bora squash is the dark green color of buttercup squash and is shaped like a ribbed pumpkin. She said bora bora is also tasty in soups just substitute it for butternut squash or use some of each in recipes like butternut bisque or minestrone soup. "The nice thing about it is it is denser and less watery than pumpkins," she said. Czajkowski, likes to bake with bora bora squash, which originated in Brazil. "It tastes better than acorn (squash), keeps better than acorn, and you don't need to add flavor." "I think it's a superior squash," Czajkowski said, reasoning that it is flavorful and needs no added sweeteners like brown sugar or maple syrup. He wants people to think of the little-known bora bora squash, a dry, flavorful squash with a bright interior color and long shelf life that has been popular with Hispanic and Asian populations. Czajkowski, an owner of Plainville Farm in Hadley, wants to change that.
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