Squash are called ‘the Apple of God’ by the Native Americans. They have a sweet and juicy taste, which is great in stir fries, salads, or served as a side with butter!
How do we make sure we provide top quality squash?
Simple – we grow them ourselves! Sam draws on 3 generations of horticultural experience to grow delicious, flavoursome and gourmet squash. We only hand-pick squash if the skin is firm and undamaged (squash are very susceptible to handling injury, usually appearing as brown marks on the skin). We also make sure the squash have a glossy yellow colour, and are firm to the touch. They should be relatively small in size, the larger squash are overly mature and lack taste.
Where do we source our squash from?
Our squash usually comes direct from our farm – planted, cultivated and hand-picked by Sam and the team. It thrives in our quick-draining and nutrient rich soils, however when conditions aren’t favourable to growing them on our farm (due to seasonality, crop rotation etc) we source squash from other farmers in areas with similar geographical and climatic conditions (such as from other farms around Bacchus Marsh, or around Werribee).
What is the best way to keep squash?
Squash are best stored in an airtight plastic bag in the refrigerator crisper (optimal storage conditions are between 7°C-10°C and 90%-98% relative humidity). It doesn’t have a very long storage life, so eat it soon after we deliver.
Squash nutritional information
Squash are a great source of vitamin C, protein and fibre. They also contain vitamin A, and traces of calcium and iron. Because of their high water content, they are a very low kilojoule vegetable.
Squash serving tips and suggestions
The high water content of squash means that it doesn’t hold up well when roasted – they are best steamed, boiled or stir fried. If roasting is your preference, try hollowing it out and stuffing it with your favourite stuffing.
*All weights are approx*