I start my winter squash in cups early, they can’t go out until May. my summer squash I usually start a few early and the rest directly in the soil
this year I’ve got
candy roaster, black futsu, Seminole pumpkin, triamble, field pumpkin, “Cinderella”, sweet meat
and then
crookneck (in quantity, we eat these daily all summer), white pattypan, 8 ball zuke, tromboncino
I’m looking through my seed to see what others I may try.
has anyone started their squashes yet?
the big hits for last year were the candy roaster and futsu. we did not finish our Hubbards harvest, some are still here in storage. we are all the sweet meat squash though, I made soup and there’s still a bit in the freezer
I have been planting the larger ones in the front yard, where there’s nothing but a few trees and some wildflowers. last year I did get all my Hubbard that way. this year the pumpkins may all go out there. here’s a very old photo of jarrahdale in the front area
I have a lot of spaces out front for bigger plants like these. in my back garden there’s more other things to grow and I had to really rearrange to get some melon patch built last year. if a plant is compact I favor it
that’s what I do with most winter squashes including futsu
jarrahdale being a pumpkin seemed more watery to me, futsu had more solid flesh, and more nutty flavor, a bit less sweet. jarrahdale keep a bit longer though
Thanks, for this year I am thinking about to replacing waltham butternut with Black Futsu, my space allows only one large squash variety. I get anywhere from 6-8 fruits from waltham netting 30-40 lb, I am wondering if similar yields can be achieved with Black Futsu.
they’re a lot smaller in size, I prefer them because of this as it’s just the 2 or 3 of us (if my stepson is here it’s 3) so a larger squash is too much for a meal
