View Single Post
Old July 18, 2017   #10
Fred Hempel
Tomatovillian™
 
Fred Hempel's Avatar
 
Join Date: Dec 2010
Location: Sunol, CA
Posts: 2,723
Default

I grow Chirimen every year. Due to it's soft, dark and bumpy skin it is difficult to make into soups, without alot of work removing the skin.

However, the skin is edible and the flavor is really top notch. If Chirimen had lighter skin, I think it might take over the world, because you could easily puree it into a great soup (without the dark flesh making the soup a muddy grey).

The soft skin does make the variety good to use for roasting, though. Strips of the flesh roasted in the oven are out of this world. The skin caramelizes.

This is not the most asked for squash, but the customers who want it are very cultish about it. I too, am a member of the Chirimen cult.

Quote:
Originally Posted by gorbelly View Post
Fred, do you grow Chirimen a lot? How is it? I wanted to grow it this year but it was a toss-up between it and Blue Kuri. So I'll probably grow it next year.
Fred Hempel is offline   Reply With Quote