I nice variety of squash neatly arranged for curing on wooden pallets. Varieties include Hawaiian Kabocha, Black Kabocha, Seminole, Long Island Cheese, Black Calabaza, Upper Ground Sweet Potato, Butternut Rogosa Violina, and Honeynut.
This week’s harvest of heirlooms. Long Island Cheese (top left), Blue Hubbard (bottom left), Butternut Rogosa Violina (bottom right), Queensland Blue (top right), and Musquee de Provence (middle) also known as “Fairytale”. The French pumpkin in the middle is the heaviest so far weighing in at 46 pounds.
I got one small pumpkin I managed to save from the deer. I had dozens that were doing great then the deer discovered they enjoyed them. They wiped out about 1/4 acre of pumpkins, watermelons, and cantaloupe
John! Hi! I made a pumpkin pie last night out of squash too. But my oven is hot, I think overly hot. How do you keep your crust such a nice color? At what temp. do you bake your pie? Thanks Mrs. G
It looks perfect!!!
Wow, nice haul! And I see the two apples sitting with them, haha!
Do you have any pickle worm moths in your area? The Italian butternut I’ve tried seems to have about 50% success with dodging their attacks at a young age. I’m considering trying Waltham to see how it fares.
Unfortunately, I got my Pink Banana Candy Roaster squash in late this year. They only got about 20" long and 5" wide. That is about 2/3 the normal size. I’ve been growing these for about 5 years and I can only get one plant to support 2 squash. They abort any additional fruit. My family prefers these for pumpkin pie now. They are similar to Butternut, except we’ve been able to get them sweeter. We got the seeds from Baker Creek.
Here’s a sampling of most of the squash varieties I grew this year, several new to me varieties, and some old favorites. I think we’ve eaten all the delicatas already, but we haven’t cracked into much else. Greek Sweet Red (big butternut), Sweetmeat (OR Homestead), Lower Salmon River, Butterbush, Flat White Boer, Argentine. There’s still a second crop of both butternut varieties and the delicatas (Candystick) in the greenhouse ripening up (and the forecast looks promising). My wife grew 3 dozen pumpkins (we gave some away, made a few jack-o-lanterns, the rest will feed the chickens), but next year I think we should grow a hulless variety.
I love squash but I have had a devil of a time growing it due to pest pressure (SVB mostly). I have a somewhat trivial question. My wife and I do wedding planning and we received a bunch of pretty pumpkins from a wedding after the served centerpiece duty. I’m cooking some of them up, and I’m going to save the seeds since I always WANT to grow heirloom variety pumpkins but I have terrible luck and don’t want to spend any money.
So I have a whole bunch of seeds from the first pumpkin to go in the oven today, how many seeds do you think I should save from each pumpkin? I’ll probably salt and cinnamon the rest and stick them in the oven, too as healthy winter snacks. I feel like some of the pumpkin seed packets I’ve bought in the past only had two or three seeds in them, I’m thinking a quarter cup of seeds saved each should be plenty excessive.
