Description
🚚 The Fastest Delivery Time : 2-5 delivery. It takes 3-5 days to order. If out of stock, there may be an opportunity to switch to other varieties.
🐝 Supplier / Place Of Origin：Australia
🔖 Certification：Australia Organic
🌱 About the Producer：
The farmers led by an expert and qualified team, we can offer a wide range of fruits and vegetables, guaranteed Quality and traceability of all products.
All our producers operate under strict certified regulations and work under the ongoing support and control of expert agronomists.
We select our suppliers for the love they put in their products, seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy, while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Chestnut pumpkins are a Japanese variety of the Western pumpkin (scientific name: Cucurbita maxima). They are characterized by a rich, sweet flavor and a fluffy texture, similar to chestnuts. Most pumpkins sold in Japan are of this variety.
Originally a variety created from the buttercup squash of the Western pumpkin, today all pumpkins with similar characteristics, such as "Ebisu," "Marron d'Or," and "Miyako," are called chestnut pumpkins.
栗かぼちゃ（くりかぼちゃ）は、セイヨウカボチャ（西洋かぼちゃ、学名: Cucurbita maxima）の日本の品種群。栗のように、濃くて甘い風味とホクホクとした食感が特徴である。日本で出回っているかぼちゃのほとんどがこのかぼちゃである。
セイヨウカボチャのバターカップ・スクヮッシュ（英: buttercup squash）からつくられた一品種であったが、現在では「えびす」「マロンドール」「みやこ」など、同様の特徴を持つかぼちゃ全般が栗かぼちゃと呼ばれる。
Storage
The best eating period of butter pumpkin is 3-6 months after harvest. They are best stored at 10 °C (50 °F) and 50% humidity. For best flavor, butternut squash should be left for 2 months after harvest.
Cooking
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🥗 Product Category (English)：
Cool season 🥕🥔🧅🥦 vs warm season vegetables 🥬🥒🌽🌶
We’ve broken down some of Australian seasonal fruit and vegetables by month to help you figure out what vegetables are in season now.
Summer – December, January and February
As temperatures rise, so does the range of nutritious and vibrant vegetables on offer. Why not grill some eggplant, zucchini or asparagus at your next summer barbeque?
Because we all know the health benefits of eating raw vegetables, be sure to layer with fresh greens like crisp cucumber and crunchy iceberg lettuce.
Autumn – March, April and May
Members of the brassica family, broccoli and cauliflower, are extremely versatile and nutrient-dense vegetables that reach their peak availability in autumn.
Whether you want to break them up into florets or prepare them whole, be sure to season with plenty of garlic and spices to create a mouth-watering addition to your meal.
Winter – June, July and August
🥘 Recipes：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
