[Sca-cooks] period mashed turnips

[Olwen the Odd]

>While we're on the turnip topic, perhaps someone could clarify for me
>what a rutabaga is?  Is it the same thing which we called a swede in
>Australia?
>
>Also, on the topic of gourds and squash: can someone tell me a) what
>sort of squash (readily available in North America) is considered the
>best substitute for gourds in period recipes, and b) what it looks like
>externally, since the grocers seem to just pile the squash up in a big
>unlabelled heap.
>
>Yours,
>
>Katherine
>
Yup.  A swede is a rutabaga.  Here is a cute link with an idea of what you
can do with them.  http://www.toad.net/~sticker/turnip.html

For the fried gourd recipe we use butternut squash.  If you go here ~
http://www.toad.net/~sticker/turnip.html there are some pictures of some
squashes and a very brief description of what to do with them.  All of these
are available here in America, plus more.  BTW, they say to boil a spaghetti
squash, I don't, I just throw it in the oven whole like all the rest of them
unless I am using them in some recipe or other.
Olwen, squash lover

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