A member of the winter squash family, acorn squash is distinguished by its vertical ridges and acorn shape; its bowl-like cross-section makes acorn squash ideal for stuffing.
Sweet, moist, and nutty-tasting, the flavor of butternut squash resembles that of a sweet potato. Roast or puree for sweet comfort!
With a delicate skin or rind, this squash is 100% edible, which means it doesn’t require peeling. Cut thin and roast with olive oil and Jacobs Farm Organic Rosemary.
Kabocha squash, also known as Japanese pumpkin, has a flavor similar to butternut and texture like that of a pumpkin and sweet potato combined. Perfect for roasting, stuffing, pureeing, and more.
Cut it in half lengthwise, scoop out the seeds, roast it, use a fork to scrape the strands, and enjoy this pasta impostor.
Mild, with a hint of vegetable sweetness. Grill, roast, or sauté—there's no wrong way to prepare a straightneck.
Also known as the patty pan, this summer squash brings a unique shape, delicious buttery taste, and an exciting versatility.
Organic Farming Basics
Growing food organically blends the oldest methods of agriculture with recent advances in soil science and a deep understanding of ecology. Using methods that start by building soil fertility, organic farming creates healthy ecosystems that deliver their own pest and disease management solutions. Read more to discover key principles and some of the techniques we use at Jacobs Farm del Cabo.