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Squash, Acorn - 1 ct

$3.99

The acorn's ridged skin covers flesh that has a distinct hazelnut flavor. You can't beat acorns for stuffing and baking. Oven heat brings out an intense rich sweetness. Fancy varieties appeared early in the 20th century. Since then, it's been a fixture of harvest displays, roads vegetable stands and home kitchens across the country.

The acorn's ridged skin covers flesh that has a distinct hazelnut flavor. You can't beat acorns for stuffing and baking. Oven heat brings out an intense rich sweetness. Fancy varieties appeared early in the 20th century. Since then, it's been a fixture of harvest displays, roadside vegetable stands and home kitchens across the country.

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We strive to choose only organically grown or certified organic veggies and fruits from as close to home as possible. However, sometimes we are unable to find a local AND organic option, and in that event we may choose to offer a pesiticide-free local product from a farmer that uses integrated pest management on their crops.  We target farms that put an emphasis on health, safety and the fair treatment of their employees, their animals and their farm. We have high standards, and so do our farms.

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Winter squash will last up to a month in a cool (50 to 55 F) storage area, but only about two weeks in the refrigerator. Ideally, only cut or cooked acorn squash should be refrigerated; they will suffer chill damage at temperatures below 50 F. Dry, hot air will cause loss of moisture, resulting in a shorter shelf life. Squash with a bit of the stem still intact will help slow down moisture loss.

Once cut, wrap raw pieces in plastic wrap, refrigerate, and use within four days. Cooked acorn squash can be sealed and refrigerated up to four days.

Before freezing, acorn squash must be cooked. Cook squash and remove the pulp from the skin. You can leave it in chunks or mash it. Place in airtight containers and freeze up to 10 to 12 months.

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