I've always thought that we don't choose pumpkins. They choose us! There is an unwritten magical connection when when you find the perfect pumpkin. It is fun to watch our customers choose their pumpkin. What one person rejects as ugly, too tall, too short, or too fat; the next person will exclaim and rejoice announcing their beautiful find.
CinderellaCinderella Pumpkins are a unique French heirloom whose correct name is "Rouge vif d'Etampes." The source of their nickname is they resemble the pumpkin that Cinderella's fairy godmother transformed into a carriage. This pumpkin is recorded as possibly being the variety cultivated by the Pilgrims, and served at the second Thanksgiving dinner. This is our favorite pumpkin variety. There is something magical about them. Cinderellas make a delightful decorative accent for the fall season, but additionally their flavor is good for any pie or winter squash recipe.
Pink BananaPink Banana is a delectable squash that is a superb keeper and makes a sensational pie. The flesh is finer grained and sweeter than a standard pumpkin, and your family will rave at the difference. When found commercially at the grocery store you generally see this sold in chunks covered with clear plastic wrap instead of whole. Instead of pumpkin pie for holidays, we traditionally ate squash pies made by great-grandma Barlogio using Pink Banana squashes.
Sugar PieSugar Pies are the modern baking pumpkin. If you want to bake pies, and want a pumpkin instead of squash, this is the pumpkin for you! The skin is very thin, the flesh is sweeter and substantially finer-grained than a jack-o-lantern type pumpkin (they were bred for thick rinds and stability when carved . . . not eating!). It is also quite dry which makes for a more stable pie. We guarantee you'll be delighted with the results.
Blue HubbardThis squash was likely used by your great-grandmother and is a fall tradition still today in New England. Finely-textured, yellow-orange flesh that is medium sweet and medium dry with a very hard rind. It is also suited for soups and all of your holiday baking needs.
KakaiYou can eat the seeds from any pumpkin variety. Some seeds are quite large, and others are very small. Some have really thick hulls. There are some varieties however, that are especially good for toasted pumpkin seeds. Kakai seeds are completely hull-less. How cool is that?!? They are very attractive with their bright orange and green stripes. After decorating with them, be sure to save the seeds. Snack Jack and Baby Bear are both good for seeds also as they are semi-hull-less. For information on how to toast pumpkin seeds 
Red KuriRed Kuri is a teardrop-shaped baby-red Hubbard- style fruit. They have a smooth-textured flesh. They are good for pies and purees because specks of skin (being red) will not show. They are also know as Orange Hokkaido and are from Japan.
KabochaThere are many varieties of Kabocha-style squash. They are all excellent used in soups and stews. They have a very firm dry flesh and lend themselves well to savory dishes. I have seen Cha-Cha, Kabocha and Buttercup squashes used as a soup tureen to hold the soup prepared from additional squash. To use as a tureen, clean out the seeds and stringy material, brush with butter, and cover with aluminum foil. Only partially bake the shell so it will hold its shape when filled with hot soup. After dinner, finish baking the squash and use it in other dishes.
ButternutA Butternut has the longest storage potential of all squash varieties. The longer you store it, the sweeter and nuttier the flavor becomes. The flesh is orange, smooth-textured, and has a unique sweet flavor — particularly after 3 months of storage. It will easily store in a cool place through February. This squash is commonly used for soup, pies, and is even terrific as a stand alone entrée.
DelicataDelicata is one of our favorite winter squashes. They aren't big, but they make up for it in flavor. Delicata has a very sweet light- orange flesh. Excellent for stuffing and baking. Prepare as you would an Acorn and eat right out of the shell.
CarnivalIsn't it attractive?!? The best part? It tastes as good as it looks! It will store for several months and still maintain an excellent eating quality. Their flavor is somewhere between an Acorn and a Delicata. This squash is also excellent stuffed with your favorite meatloaf recipe. Yummy!
AcornAcorn squash have an orange-yellow flesh. The flavor is sweet and nutty with a smooth texture. For best sweetness, wait at least 2 weeks after harvest before you eat them. These are quick and easy to prepare. Slice in half, scoop out the seeds, place halves face down on a plate, place in a microwave, and zap them on high until fork tender. Flip them over and fill the center with butter, brown sugar or maple syrup. Eat them right out of the shell. An added bonus is that this squash is excellent stuffed. Yum!
Sweet DumplingSweet dumpling winter squash are round, dainty, and a perfect single serving size. It has a very sweet, tender golden-orange flesh and is terrific for an individual stand-alone entrée or for stuffing. Very similar in taste to the Delicata. If they don't sit perfectly level just trim a bit of the bottom off before baking.
Baby BearMy favorite pumpkin to use as a soup bowl is a Baby Bear. They are just the right size for individual servings and the flesh is very tasty.
Sweet MeatSweet Meat flesh is finely-textured, with a sweet, delicious flavor. Sweet Meat is not commonly found in California or on the West Coast, but it is one of the most popular winter squashes for eating and baking in the rest of the United States.
Small WonderSpaghetti Squash makes a delicious pasta substitute. Prick the fruit with a fork all over, boil or bake until tender. Then scoop out the "spaghetti" and serve with sauce, butter or chilled in salads. Spaghetti squash stores extremely well. This variety of Spaghetti Squash is smaller and perfect for a family meal. The flesh is a bit darker in color, is high in vitamin A and has a mild buttery taste.
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The Travel Lure of Sasayama
Update 12/8/09: I'm excited to be a featured blogger on Oprah.com for Oprah.com's Holiday 2009 blow-out~ come see our favorite holiday recipes!
Japanese home cooking is all about cooking with what's in season. Chestnuts are widely used in Japan when in season in a variety of ways. They even show up in a Japanese folk tale. When I bought my pork butt roast to make kalua pig, I happened to pass a big basket of beautiful chestnuts and so I decided to buy a bagful and make kurigohan (Japanese chestnut rice). This rice dish is so easy to make and pairs wonderful with the kalua pig. The chestnuts are steamed with the rice which adds tons of flavor to the rice and also maximizes the sweetness of the chestnuts.
First you soften the shells of the chestnuts so that you can peel them, by putting them in some water, bringing the water to a boil, and then turning the heat off and letting the chestnuts sit in the hot water for a while.
Then you carefully peel the chestnuts with a knife.
I like to then put the peeled chestnuts in a ziploc bag, sprinkled them with some granulated sugar, and then massage the sugar into the chestnuts.
Then I seal up the bag and put it in the freezer for a few hours. This helps to preserve the beautiful color of the chestnuts when you cook them.
When you are ready to use the chestnuts, you take them out of the freezer, and rinse off the sugar in some water. Then you put your rice, water, mirin, soy sauce, and salt into your pot or rice cooker, add the chestnuts, and then place a piece of konbu on top of everything.
Then you cook everything! As it cooks you'll start to smell a heavenly nutty aroma and you'll start to understand why this dish is such a popular dish during chestnut season in Japan.
Kurigohan
Makes approximately 6 servings
25 to 30 chestnuts (raw, still in their shells)
1 tablespoon granulated sugar
3 cups short grain white rice
3 1/2 cups water
1 1/2 tablespoons mirin
1 1/2 tablespoons soy sauce
1 1/2 teaspoons table salt
1 5-inch long piece of konbu (optional)
1. Place the raw chestnuts in a pot and add enough water to cover them. Place the pot over medium-high heat and bring the water to a boil. When the water comes to a rolling voil, turn off the heat and leave the chestnuts in the hot water for 30 minutes. This softens the shell so that you can peel them.
2. With a knife, being careful not to cut yourself, crack open the chestnuts and discard the shells.
3. To preserve the bright color of the chestnuts, place the chestnuts in a ziploc bag and sprinkle them with the granulated sugar. Massage the sugar into the chestnuts, seal the bag, and then put it in the freezer for 3 to 4 hours. When you are ready to cook the rice, take the chestnuts out of the freezer and rinse off the sugar with some water.
4. Wash the rice well. Put the rice, water, mirin, soy sauce, and salt into your pot or rice cooker, add the chestnuts, and then place a piece of kombu on top of everything. Cook the rice as you would white rice.
To cook in a rice cooker: After all the ingredients have been placed in the cooker, close the lid firmly, and press the button to start the cooker. Once it has finished cooking, let the it sit for an additional 10 minutes before opening the cooker, to allow any excess moisture to be absorbed. Then open the cooker, remove the konbu, turn the rice over gently with a rice paddle or a wooden spoon, and serve.
To cook on the stove top: After all the ingredients have been placed in a pot, cover the pot and sit it on the stove over high heat. Bring the water to a rolling boil (listen for bubbling noises, but do not open the pot or you will lose helpful steam) and then reduce the heat to medium and continue to cook for about 5 minutes. Once all the water is fully absorved, turn the heat off and let the rice sit covered for at least 10 minutes. Remove the konbu, turn the rice over gently with a rice oaddle or a wooden spoon, and serve.
