Season: Summer

Storage:  Squash store best at an even 50°F in a dark place. This could be a cool and dark shelf, cabinet, or drawer in the kitchen, pantry, or closet.

Alternate names: Spaghetti squash, Kabocha squash, Butternut squash, Acorn squash

 

Hard Squash

Season: Fall (month-month.)
Storage: Squash store best at an even 50°F in a dark place. This could be a cool and dark shelf, cabinet, or drawer in the kitchen, pantry, or closet.
Alternate names: Spaghetti squash, Kabocha squash, Butternut squash, Acorn squash

Jamaican Sorrel Punch

Recipe from thekitchn

Ingredients

  • 8 cups of water
  • 6 ounces roselle
  • 5 ounces sliced fresh ginger
  • 4 whole cloves
  • 1 cinnamon stick

  • 3 scrapes from a whole nutmeg (optional)

  • 1 cup Jamaican white rum (optional)

  • 1 to 1 1/2 cups simple syrup

  • Juice of 1 orange (about 1/2 cup)

  • 1 teaspoon lime juice

  • Orange slices, for garnish

  • Ice

Instructions

  • Bring the water to a boil in a large saucepan over high heat. Remove from the heat and add the sorrel, ginger, cloves, cinnamon, and nutmeg if using. Cover and let steep for 1 hour.

  • Pour the mixture through a fine-mesh strainer set over a bowl. Discard the dried sorrel and spices.

  • Add the rum, if using, simple syrup, orange juice, and lime juice to the strained mixture and stir to combine. Transfer to a pitcher or punch bowl filled with ice. Garnish with orange slices before serving in ice-filled cups.

Note: The sorrel will become stronger, and consequently tarter, the longer it steeps in the hot water.

Jamaican Sorrel Punch

Recipe from thekitchn

Ingredients

  • 8 cups of water
  • 6 ounces roselle
  • 5 ounces sliced fresh ginger
  • 4 whole cloves
  • 1 cinnamon stick

  • 3 scrapes from a whole nutmeg (optional)

  • 1 cup Jamaican white rum (optional)

  • 1 to 1 1/2 cups simple syrup

  • Juice of 1 orange (about 1/2 cup)

  • 1 teaspoon lime juice

  • Orange slices, for garnish

  • Ice

Instructions

  • Bring the water to a boil in a large saucepan over high heat. Remove from the heat and add the sorrel, ginger, cloves, cinnamon, and nutmeg if using. Cover and let steep for 1 hour.

  • Pour the mixture through a fine-mesh strainer set over a bowl. Discard the dried sorrel and spices.

  • Add the rum, if using, simple syrup, orange juice, and lime juice to the strained mixture and stir to combine. Transfer to a pitcher or punch bowl filled with ice. Garnish with orange slices before serving in ice-filled cups.

Note: The sorrel will become stronger, and consequently tarter, the longer it steeps in the hot water.