One particular section of our warehouse has, for the past several months, been devoted to palettes of our summer vine ripe, heirloom and local cherry tomatoes. At this time of year, the tomatoes are gradually replaced with cases of winter squash-butternut, acorn, delicata, kabocha, pumpkins and gourds of all shapes and sizes. By the first of November, the tomatoes will
be gone and the winter squash season will be in full swing.
   Winter squashes have been used for many centuries by Native Americans throughout the North and South American continents. The number, sizes, shapes and colors of the varieties once grown are astounding. Many of the original Native American varieties were grown for their ability to feed large numbers of people and were also used as edible mixing bowls, water containers and for livestock feed. The name ‘winter squash’ may be a bit   inappropriate-these vegetables are planted in summer, harvested in the fall, used in winter and can be stored until spring. Some, such as butternut and acorn, due to popularity, are available year round. In general, the quality of winter squash is good throughout its long season. Left whole and uncut, they can be kept for months in a cool place, 50-60 degrees. Restaurant chefs seem to realize and appreciate the diverse uses for these squash as they can be baked for use as an entree or side dish, pureed for soup or ravioli filling, grilled as a vegetable or starch, and even deep fried, tempura
style -in all, a very versatile menu item. We are currently stockong the folowing varieties:
   Butternut-resembles an elongated bell with smooth beige rind. Most popular type of winter squash-sweet with creamy texture when cooked.
   Acorn-resembling, in fact, a large acorn-available in green, orange and white. Green acorn squash is sweeter while the orange variety is milder in flavor and more fibrous.
   Kabocha-this is a Japanese squash often used for tempura. Flattened ball shape, dark green with white spots and orange smudges.
   Delicata-the smallest of the winter squash, resembling an elongated football with green and orange stripes. Delicate flavor.
   Hubbard-large squash, up to 25lbs. pale grey-green coloring. Great flavor.
   Spaghetti-the oddball of these squashes in that, after cooking. the flesh separates into strands.
   Pumpkins-all varieties available-minis, white, orange and sugar bear. The latter, also called sugar pie, is best for cooking. We also have a limited number of “Big Macs”-200-300 pounds- available.
In addition to the above, we will also be carry Banana, Turban, Sweet Dumpling and Carnival.
   As mentioned, at one time, there were several hundred varieties of winter squash being grown in North America. Del Rio Botanicals is now supplying us with an incredible variety of Heirloom Winter Squash. These varieties are more akin to the native species in size, shape and flavor and can be used in the same way as the more conventional types. Current varieties include Magdelena Big Cheese, Tahitian Melon, Choctaw,
Papago, Tennessee Sweet Potato, Long Island Cheese and Kentucky Sweet Potato. All varieities are listed in the weekly Del Rio Botanical fax, available to all restaurants upon request. A good way to become acquainted with these winter squashes is to order a sample case which will contain four or five varieties. It is our hope that, in the near future, these heirloom squashes will enjoy the popularity in winter that heirloom tomatoes now enjoy in summer.

  Also, in the warehouse-Pears, Persimmons, Pomegranates and Cranberries.
   Pears-this popular fruit is divided into two categories-the soft, buttery, European types and the crisper Asian pears. The season begins with Red and Yellow Bartletts, available mid-July to early winter. Bosc, Comice, D’Anjou and Seckel are all winter pears, on the market from October through early spring. Pears need to ripen off the tree and consideration should be given to this fact when ordering. Asian Pears have a crisp texture, like that of an apple. They are generally not used for cooking and are sold ripe-peak season August through December.
   Persimmons-there are two types of persimmons- the Hachiya, or Japanese persimmon, is large and round with an elongated tip and the Fuyu, smaller and squat and more tomato shaped. The Fuyu may be eaten out of hand- the Hachiya, because of its astringency, is used primarily for cooking.
   Pomegranate-Nature’s most labor intensive fruit. Pomegranates are grown throughout Asia, the Mediterranean and in California. Choose fruit that are heavy for their size and have a bright fresh color and are free of cracks or splits. Pomegrantes can be eaten as a fruit , used as a garnish in salads or pressed to extract the juice.
   Cranberries-the quintessential holiday fruit. These scarlet berries are cultivated in huge, sandy bogs on low, trailing vines. Because of their extreme tartness, cranberries are usually combined with other fruits- apples, oranges- and sugar for their use in traditional sauces and chutneys.
   Seasonal Vegetables-Artichokes, Brussel Sprouts, Broccoflower, Broccolini, Broccoli Rabe, Red, Gold and Chioggia Beets, Rainbow Chard, Pearl Onions, Bloomsdale Spinach, Fingerling Potatoes (Red and Gold). Sweet Potatoes, Yams, Celery Root and Turnips.