squash (फर्सी)
About squash (फर्सी)
In Nepal, the term 'squash' often refers to a variety of gourds and pumpkins, commonly known as 'Farsi' or 'Bhuddi' in Nepali. These are not always botanically true squash but are similar in usage and culinary applications. Squash is a significant part of the Nepali diet, especially in rural areas, where it's grown in home gardens. It's valued for its adaptability to local climates, ease of cultivation, nutritional benefits, and versatility in cooking. Squash can be found in various Nepali dishes, from simple vegetable curries to more elaborate festive preparations. The flesh is used in various forms whereas the seeds can be enjoyed roasted. Moreover, the tendrils and young leaves are also cooked and consumed.
Nutritional info
These are the major micro nutrients found in squash
Seasonality
Squash in Nepal is primarily a warm-season crop. The main growing season typically spans from late spring to the end of summer (roughly from April to September), with the harvest peaking in the monsoon and post-monsoon months. Availability can vary slightly depending on the specific region and altitude within Nepal. In lower altitudes the harvest may begin in late summer and continue till autumn. Some varieties may also have a shorter second harvest season.
History
The history of squash in Nepal is intertwined with agricultural practices passed down through generations. While the exact origin of squash varieties in Nepal is difficult to pinpoint, various gourds and pumpkin species were likely introduced to the region through trade and migration routes over time. Traditional farming communities in Nepal have cultivated these gourds for centuries, relying on them as a staple crop. Local knowledge and traditional farming techniques have ensured the preservation and adaptation of different squash varieties to the varied agro-ecological zones of Nepal. Squash has become an integral part of the agricultural heritage and food culture of Nepal.