First thai kang kob! This vine has 5 more with the others 2+ weeks behind. All are small (8” across) like this. My backyard TKK vine has squash that are over twice as big and mottled color from the start, whereas the vine this was picked from makes small, dark green squash that turns mottled tan. It’s definitely not a productive vine like other pumpkins (jarrahdale or sugar are what I can compare it to here), but is getting more productive late.
6 Likes
A butternut hybrid in my breeding brush pile development progression.
July 28th
Aug. 8th
Aug. 16th
Sep. 1st
8 Likes
oh boy tromboncino 5 feet tall
kuri, candy roaster, unknown monsters and a few pumpkins are coming along to color up
11 Likes
Harvested another TKK and a bunch of the decorative gourd volunteers (most not pictured…the hooked and yellow warty thing were seriously prolific totaling around 50). Picked 3 of the white acorn squash since I found the vermin eating one. Turns out the flesh is white (thanks vermin) and it’s a week earlier than I wanted to pick, so we’ll see if they are palatable. If we can kill this elusive mouse, I’ll let the whole patch sit for another 3 weeks since there are more edibles in there that pollinated late, and it’s earlier to be decorating for Halloween!
5 Likes
tromboncino took over this year, but there’s a few others going well
pumpkin?
mashed potato acorns
kuri, banana, candy roaster, butternut. the summer squash are finally putting on fruit, so late this year.
it’s been a weird one
7 Likes
The pumpkin growing upside down on the arc is funny!
Those acorn look like how mine turned out. You wrote “mashed potato” - is that a variety or what you call them? How do they taste and roast? Mine grew from seeds from a green grocery store one.
4 Likes
it’s the name of the variety! i save seed, they’ve stayed pretty true to type for a year or two
i got them I think from sandhill preservation
1 Like
Roasted one Thai kang kob. It’s good, but not the incredible I’ve gotten from the store. Light texture, caramelizes and gets a good mix of sweet and savory roasted. It will make good soup. I’m wondering if it could have used another week. I have a bunch more I’ll let sit longer.
7 Likes
Started harvesting the TKK in my backyard. Interestingly, these grew in part sun (shade after 1pm) and one plant put out 50’ of vines and tried for more, but I kept it cutting it back in all directions. (It sprawled over a cattle panel and down two sides of my vegetable garden.) Was slow to get going, but then was determined to be huge and make a lot of fruit. The full sun vine is half the size, less prolific and fruit are half the size (6-7lbs versus 12lbs). Not sure if my N of 2 is indicative of how this winter squash prefers to grow, or simply chance.
6 Likes
My first chayote to form ever!! 
It is the size of my thumbnail… wonder how big it can get before cold sets in?
5 Likes
a few more coming in. pumpkin are still coloring up. wish my eggplant were doing well enough to make ratatouille with these patty pans.
i did get enough to make one
9 Likes
We ended up with three big pumpkins, shaped like Crown Prince but orange and big. The flesh is dense and sweet, very nice roasted in the oven, enough to feed about 10 people per pumpkin. The plants are quite large. For people in the Netherlands, I’d be happy to share seed!
3 Likes
got some koginut from the grocery and cooked with it. quite enjoyed it. going to sow a couple of seeds in with my honeynut ssquash, im sure it wont be true to seed but may have something fun none the less.
1 Like
Your harvest basket photo game is on point.
5 Likes
Harvested the remaining Thai kang kobs from my sprawling backyard plant. Two needed another 2 weeks for sure (they’re going to the stoop for decoration), but I wanted to check cleaning the vines up off my to do list. Very extensive vines (and 10 squash) for one plant in a lot of shade. Totally healthy all season through today. And the thing kept trying to make squash- we pulled 10+ more small pollinated pumpkins as we saw them over the last 4 weeks and today. This plant really took a few months to get going and producing. I will definitely grow it again next year starting earlier.
(Some bonus potatoes we found cleaning things up and a little celeriac along with two stalks of brussels and luffa.)
8 Likes
Here is rest of of the squash gathered together except the ones that I weighed above.
In the first picture the ones to the left of the red kabocha squash are the rest from my breeding project, which only had 6 vines that produced, because they were the only ones that survived the rabbits out of ~50 seeds planted.
The butternut pile consists of regular butternut and honey nut butternut (they are tiny, but a whole lot).
The roundish looking ones sitting behind the butternut pile all came from a single healty aggressive single plant that I have no clue if it was one of the seeds in the regular butternut packet was a hybrid or a fluke, or if it is just a volunteer hybrid from last year’s planting.
The red kabocha suffered the most (by a pretty good margin) from insects and and rotting right at the stem. We have already been eating mainly just the kabocha(~8 already have been eaten), because all the vines(out of ~20) had croaked except one vine, which had 6 of the squash.
The regular butternut had about 3/4 of the vines survive till the frost, but all but a couple looked like they’ve been on their way out.
The honey nut butternut had about 1/4 of the vines survive till frost, all looked poorly, but has a lot of the dinky squash on the vines.
All of my hybrids in my breeding project were still growing rampantly all the way to the frost, except they were about a 1/3 of a mile away growing in a brush pile.
I’ll give future updates on the flavors of each one after they have done some curing.
9 Likes
if that aggressive single plant tastes good, save those seeds. the squash look very nice
4 Likes