Znova hokaido

Mne ju veľmi naliehavo doporučovala naposledy diabetologička namiesto ovocia...zatiaľ som ju nekúpila, ale ak má orieškovú a gaštanovú chuť, nemám výhrady :-)) Skúsim z nej aj niečo uvariť podľa Teba, vďaka za typ...a to je tá, čo sa vyrezáva na strašidlový deň ?

nie to je uplne iny druh .vobec sa nemusi šupat a velmi dlho vydrži v komore v chlade ,ma tvar ako figa,samozrejme velika a aniekedy je skrižena s inou tekvicou a potom ma aj zelene kusky na sebe ale už aj chut je trocha ina. original je krasne oranžovy ako pomaranč a trocha vraskava je tekvica .nema hladky povrch ako tie obrovske čo sa vyrezavaju,alebo ine tekvice.Musi byt oranžova ,vraskava,tvar ako figa a vaha okolo1až tri kila

ďakujem, všetko som pochopila :o))

@furdica tie krásne slniečka pestujem už tretí rok, len mám malú záhradu a tak ich mám všade, dokoncanepohrdnú ani susedovým plotom. Včera som zvažovala dať pol na pol do zemiakového pyré. Ale nakoľko by asi moja mama mala námietky, dnes si len udusím, tak ju mám najradšej. @cajiky nemusíš sa obávať, chuť tekvice hokkaido je naozaj výborná a nemusí sa šúpať. Daj však pozor, ak by si ju kupovala, vyber si čisto oranžovú, ja som mala aj so zelenými fľakmi, tam kde nebolo slniečko. a tá, ako píše @furdica mala trocha inú chuť.

Zasa som sa čosi priučil na budúci rok vysadím ,pretože oriešky a gaštany môžem len dúfam že ma nebláznite lebo tekvicovú chuť mi zhnusili už v detstve.Pre istotu si asi kúpim aj nejaké zajace.

milujem hokaido a zaroven vam zavidim zahradky :)

u nas tuto tekvicu volame Pumpkin a v kuchyni je oblubena hlavne pri vyrobe kolaca PIE, alebo aj primiesana s Philadelpia cheese ako vyborny Cheesecake. Velmi dobre su aj vysusene semiacka
Naviac sa vyuziva na vyzdobu pred dverami Halloweenu, ked sa rozne povykrajuje a daju sa do nej sviecky...

ČOŽE ??!!

 www.profimedia.sk/fotografie/hokkaido+tekvica+tekvice/cre...

Kruciš, ešte pred chvíľou som si myslela, že celkom presne viem, čo je hokkaido...@honestka , prosím, takéto pumpkins myslíš, ako sú vyššie ?

hokaido nie je obycajna pumpkin, hokaido je pomerne mala tekvica, vyraznejsej chuti nez tie velke

Furdica píše, že z hokaido sa nevyrezávajú strašidlá a je vráskavá, nie hladká, tak to asi tá pumpkin, čo je na vyrezávanie a dorastá aj do 10 kg, či viac, nebude. Niekde mám výstrižok kde je niekoľko druhov tekvíc,ich výzor, a použitie. Mala by som sa podívať. A hokaidó je dostať normálne u nás?

zrejme nebude len jediny druh, pestovatelia su vynaliezavi - aj tu je nejaky clanok kde sa spomina:
= Baked Hokkaido Pumpkin With Herbs=
Back in Slovakia, orange pumpkin is considered exotic. Only recently, it started appearing in stores some time around autumn. =However, most people do not buy it, for one simple reason. They have no idea what to do with it. Hokkaido pumpkin (how we call it) is very sweet compared to our traditional white-greenish pumpkin (in English spaghetti squash or white "pattypan" squash).......

Honestka dakujem ti za vysvetlenie. Pokym som neprisla k tvojmu komentaru, len som citala a mysllela som si, o com to len hovoria. Casto robim z tejto tekvice pumpkin soup alebo ju len upeciem v rure. Tu sa vola nugget pumpkin. Mam dobre skusenosti aj s butternut pumpkin. Ta je predlzena ako hruska a semienka ma na jednej strane, jej duzina je velmi chutna.

@honestka : máš pravdu, je toho viac, ale identifikujú sa podľa tej mäkkej šupy( zrejme) a ďalších znakov, ako spomínali dievčatá hore...@evka : Predáva sa - cca 1,5 € kilo na SK (tu bude asi lacnejšia, zistím v sobotu na trhu)...všetkým ďakujem za rozšírenie obzorov, pekný deň želám :-)))))))))))))

Takto vyzera hokaido tekvička :
 www.biorecepty.sk/ext/biorecepty/php/bio-clanky.php?title...


a takto Pumpkin tekvica:  en.wikipedia.org/wiki/Pumpkin...

a toto je zase velmi chutna tekvica
 en.wikipedia.org/wiki/Butternut_squash...
ktoru spominala palokuchki

ďakujem za odkazy, zas niečo dobré ... :))

Varit z tychto tekvic,ci uz hokaido alebo butternat squash ma naucila dcera vegetarianka.Kazda ma specificku chut,butternat sa musi supat,lebo ma tvrdu supu,hokaido varim aj so supkou.Aj sme si nasadili tieto tekvice,ale urodili sami len 3hokaido,visia na plote naozaj ako utesene oranzove slniecka,az mi je ich luto obrat.Sadili sme ich zo semiacok z minulorocnych tekvic,mozno preto mame slabu urodu,ale aj tieto nas tesia.Treba vyskusat,su fajn.

to je naozaj zaujmave na slovensku sa tvrda tekvica skoro vobec nepouziva na varenia aspon ja som ju tam nikdy nejedol ani som nepocul o jednom slovenskom recepte, a prave sa tu spomina odroda ktora je uplne neznama Hokaido a vonku kde sa bezne pouziva na polievky , pecie sa, a pridava sa k masu plus sa robia z nej kolace sa nepestuje .Prikladam zoznam asi tak 100 druhov ale tam nie je spomenuta?..
 www.allaboutpumpkins.com/varieties.html...

Semienka tejto tekvice predávame už štyri roky a musím povedať, že čím ďalej tým vo väčších množstvách. V tomto roku sme jej predali dokonca viac ako predtým najpredávanejšej Kvety (to je tá dlhá, žltá, nazývaná aj špargľová). Ešte som ju nejedla, nemám ju kde vypestovať, ale budem ju hľadať na trhu.

my tekvice kupujeme pocas celeho roka a naucili sme sa ich tu papkat v roznej uprave. z domova si pamatam iba na polievky a privarky;
= tu ich mame ozaj v nespocetnych odrodach, niektore robim jednoduchym upecenim v alobale s troskou hnedeho cukru a masla; podavame ich rozne s cestovainami, masom, samostatne s inymi zeleninovymi jedlami, proste je to jedno vynikajuce a dobre jedlo a dnes uz aj na internete je mnozstvo receptov, z ktorych si mozete vytvrorit jedalnicek pre svoju rodinu. Naviac je velmi ZDRAVA.

Winter Squash




We grow many different varieties of winter squash on our farm. Many are unusual and old-fashioned heirloom varieties.



We also grow many modern

varieties that you are likely familiar with. Below is a list of winter squash. Click the links to learn details about each variety.





Acorn
Aladdin Mini Turban
Amber Cup
Blue Ballet
Blue Hubbard
Black Forest
Buttercup
Black Futsu
Butternut
Carnival
Celebration
Cha-Cha
Delicata
Festival
Gold Hubbard
Green Hubbard
Lakota
Long of Naples
Orange Dawn
Orange Hubbard
Orange Magic
Padana
Pink Banana
Red Kuri
Small Wonder
Spaghetti
Sweet Dumpling
Sweet Lightning
Sugar Loaf
Sweet Meat
Sunshine
Tahitian Butternut
Turban Squash




Acorn

Acorn squash has an orange yellow flesh. Their flavor is sweet and nutty with a smooth texture. For best sweetness wait at least 2 weeks after harvest before you eat them. Acorns are quick and easy to prepare. Slice them 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. Yum!



Aladdin Mini Turban

This little fellow is like a small version of a Turban. It usually has fewer lobes, and their hat is generally solid orange and not striped.



Amber Cup

A dry, sweet and refined squash. Suitable for almost any baking or soup purpose..



Blue Ballet

A smaller version of Blue Hubbard with a sweet bright orange fiber-less flesh that stores well.



Blue Hubbard

This squash was likely used by your great grandmother and is a fall tradition in New England. It has a finely textured, yellow-orange flesh that is medium-sweet and medium-dry with a very hard rind.



Black Forest (Buttercup)

Black Forest is a Kabocha type button-less Buttercup. It has a deep orange fiber-less flesh. It is medium-dry with a rich sweet flavor. Buttercups become sweeter after a few weeks, so don"t be afraid to store this one.



Black Futsu

This is a very rare Japanese heirloom. When first harvested they are almost black in color. As they mature and cure they turn an attractive buckskin color.



Butternut

Butternut has the longest storage potential of all squash varieties. The longer you store it, the sweeter and nuttier the flavor becomes. Their flesh is orange, smooth-textured, and has a unique sweet flavor — particularly after 3 months storage. It will easily store in a cool, dry place through February. This squash is commonly used for pies and is terrific as a stand-alone entrée.



Carnival

Isn"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 Delicata. Yummy!



Celebration

This squash is very similar to a Carnival or a Festival. It has an acorn-shape. The fruit is cream-colored with orange speckling.



Cha-cha

This is a Kobocha style squash. It does not have a belly button. It is dark green in color and has a dry, flaky and sweet flesh.



Delicata

Delicata 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. It is excellent for stuffing and baking. Prepare it as you would an Acorn and eat right out of the shell.



Festival

This squash is very similar to a Carnival. It is like a cross between an Acorn and a Sweet Dumpling. In our growing conditions, it usually has a bit more green speckling than the Carnivals.



Green Hubbard

Hubbards are a great choice for baking. This squash has all the same great storage and eating attributes of a Blue, Golden or Orange Hubbard only it"s flesh is dark green.



Lakota

Lakota are a Native American heirloom variety squash, which were long lost to cultivation. They were recently rediscovered. They were highly prized by the Sioux Indians. They are as colorful as an Indian blanket with the baking quality of a Hubbard squash. They have a fine-grained orange flesh that is rather neutral in flavor. We prefer this squash as an ingredient rather than a stand alone entrée.



Long of Naples

This squash is an old Italian heirloom. It looks like a cross between a butternut and a La Estrella, only much larger. It has a rich sweet flesh and is good for all baking purposes..



Orange Dawn
This is an orange Kobacha type squash. It isn"t quite as dark orange as a Sunshine. It does not have a belly button. It is fairly small which makes it practical for small households. It is high in Vitamin C.



Orange Hubbard (also called a Gold Hubbard)

This squash was popular around the turn of the century, and is was a staple for the fall and winter pantry. Very similar to a Blue Hubbard. It is finely textured and has a yellow-orange flesh that is medium sweet and medium dry with very hard rind.



Orange Magic

This is a baby Hubbard. It has a delicious nutty orange flesh, and comes sized right for single meals or recipes.



Padana

This squash is very similar to the American Tonda. It is deeply ribbed. It has a dry sweet flesh which was traditionally used for gnocchi. It can be used for baking and soups too..



Pink Banana

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.



Red Kuri

Red 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. Also know as Orange Hokkaido.

Skopirovala sa mi tam cela stranka,islo mi o posledne styri riadky,hokkaido je znama ako Red kuri.Ospravedlnujem saaaa

Ja som z toho jelen, na daco co vyzera ako tekvica je v anglictine viac slov, to co sa na slovensku pouziva je zelena tekvica z ktorej sa robi privarok sa vola marrow ( je to pribuzna cukiny), ale problem je ze tvrde tekvice su pod menami -pumpkin and squash and gourd a vsetky patria do tej istej genetickej skupiny - Cucurbita.
a Hokaido ktora ako Lubjak spomenula sa tiez vola Red Kuri je pod winter squash nie pod pumpkin.
Takze dalej ked som sa hrabal tak som "dozvedel " ze to co je pod menom tekvica priamy preklad pumpkin nie je na jedenie ale na vyrezavanie , to co je pod menom squash je na varenie , pecenie ,a to co je pod menom courd je na obzeranie ( susenie).???

Tekvicu, ako ju pozname zo starsich cias na Slovensku, v Cechach ju pripravuju vybornym sposobom ako kapustu ku knedlikom a bravcovej pecienke. Vola sa tam DYNE a pouzivali ju na varenie viacej ako na Slovensku. Tie ostatne jedle odrody tu spominane su vsetky skutocne vyborne a daju sa upravovat na tisicky sposobov. Varit, dusit, piect, na slano, na sladko atd.

Az budem mat viacej casu pridam recept na cuketove knedliky, cuketovu alebo tekvicovu natierku, ....

U nas sa tiez robi aj som dal davnejsie recept, ale castejsie ju pecieme v trube s roast potatoes a masom.

 varecha.pravda.sk/recepty/polievka-sladkej-tekvice-korian...

som rada že sa rozvinula taka debata . čitala som že hokaido-tekvicu vyšlachtili na ostrove toho mena asi nema nič spoločne s Americkymi tekvicami a aj preto tie popletene mená tie obrovske oranžove na vyrezavanie a semiačka maju uplne inu chut .a o tom to je. jedla som vela druhov tekvic na vela sposobov,ale hokaido a cukina su moje jednotky .cukina cez leto hokaido na jesen a zimu ,to je na nej užasne že vydrži až do skorej jari v dobrych podmienkach a nestrati na chuti a vyživnej hodnote ,jasne v marketoch kupime aj v zime cukinu ale o nutričnej hodnote sa neda hovorit ,ako aj o inych sklenikovych rastlinach-inak pestuje sa dost tažko su drahe semena ,a z jedneho vy rastie mooožno tri plody ,pri dobrej opatere .hokaido treba mat rad a starat sa on cukinu strčiš do zeme a oberaš preto sa divim že je taka draha stale v obchode. že hokaido stoji okolo 3 eu sa nedivim,ale podla nutričej hodnoty je hokaido iste vitaz nad cukinou