Seeds can be found in Australia at http://www.satooz.com/categories/Gem-squash-and-Seeds/
Gem Squash are a tiny little round squash, a bit bigger than a tennis ball. You cut them in half and scoop out the seeds and boil or steam 'till soft. Add a dash of butter, salt and pepper and serve with your main meal.
Favour?? Hard to describe, but I love them and always used them as a first food for my big children when they were babies. I remember two different flavours from South African days - a more watery, gentle flavour which I preferred, the texture was smoother. And the more pumpkin/butternut texture (thicker, flourier texture) which had a stronger flavour. Perhaps they are not two varieties as I always thought but as you see from this web site http://www.claireslittlegems.com.au/gem_squash.htm it could be to do with when they are harvested! I will have to grow my seeds to experiment and discover these finer details! I can't wait! (BTW that whole web site is about Gem squash! You must take a look at their recipes!)
We used to fill our squashies with peas or other veggies sometimes. Or hide our unwanted veggies under our upside down squashy skins and hope we would get away with not eating all our veggies. I remember being quite shocked to see a friend's family eat the skins, but sometimes they are soft enough to eat.
As a Cape Townian who has lived in NZ for 10 years and in Brisbane for 7 and who has been without her gem squash for 7 years, I am desperate for a gem squash again! Better change that soon, hay!
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