i am picking varieties for the year, since i can’t start anything here until Feb/March!
what are your plans for 2026?
black futsu, tromboncino, mashed potato (white acorn), crookneck and white patty pan all on my list as always! the rouge vit detampfs only made one or two, and they tasted good but not prolific enough for the space taken up
I am planning on Round Zucchini Blue Hubbard, Seminole Pumpkin, Fig-leaf Gourd, Georgia Candy Roaster, Warsaw Pasta, Candystick Dessert Delicata, African Drum Gourd, Acorn (seeds of the seedling of a store acorn) and Giant Bullet Head Wax Gourd. I may try White Scalloped Squash again again, but I just don’t get how to harvest or grow them.
Going heavy on squash this year, especially winter squash. The Seminole Pumpkins and Acorn squash did really well last year, so that has got me motivated to do more. Also got some spray to kill the buggies that kill my plants.
@sharq will you make drums?!
I have leaned hard into c.moschata and am just going to try everything: Musquee de Maroc, musquee de provence, Long Island cheese, tromboncino, various butternut, and black futsu. No zucchini/summer squash this year (or ever again!). Also trying Cucuzza and king ka ae.
I’m being pressured to grow jack o lantern pumpkin again as well as the grocery store acorn that grew white. I’m trying to have a no borer/no disease year, so hopefully I don’t cave.
Does acorn have the same issues since its a unique variety?
Im trying a patty pan and my mom is doing tatume. If neither works were done with c. pepo too and will just eat green bush butternuts
Last year is the one and only time I’ve grown Acron squash. Squash vine borer definitely can get into it and it got powdery mildew.
Maybe. They just looked like a fun thing to grow. Either make some drums or containers with them.
My husband plays an assortment of African drums, so I had to look that up. You probably have a long enough growing season for them. Hope you like them and make something cool!
We get lots of squash from these Siskiyou Seeds varieties: Georgia candy roaster, uncle David’sDakota desert, delicata, butternut, compost monster zucchini, and lower salmon river. All great tasting. All store well.
I grew tromboncino and seminole pumpkins last year. The tromboncinos had a grainy texture like spaghetti squash. I wont be growing it again. The seminole pumpkin took their sweet time and never fully ripened. I might give it another shake. The volunteer acorn and delicata that grew last year have been delicious and will be replanted. I will add a honeynut to this years line up. My wife has requested more zucchini and yellow summer squash, both of which find some way to unalive themselves in short order. Any suggestions for a summer squash that resists SVB, squash bettles, and powdery mildew?
This is why I’m trying king ka ae, Cucuzza (cucuzzi?) and tromboncino. There are reports on here of people really liking the Korean ones (kka)
Imma do Shishigatani, Romanesco zucchini, and the seed saved from my various naked seed probable crosses.
leans in and whispers
Where are you getting those seeds?
True Leaf Market
The Long Island Cheese, and Musquee de Provence make stellar pumpkin purée for pie. They are the best.
Great! I came to the same conclusion about Long Island cheese, but thrilled to hear the same about musquee de Provence.
ive heard good things. and i live on long island so i always see it in shops… mayber i should
the Musquee de Provence has the deepest orange flesh I have ever seen. When I do my puree I bake it in the oven then put the mash in a cheesecloth to strain like jelly. The resulting pumpkin is not watery and very stiff.
I mean no disrespect in assuming you don’t know how to make pumpkin purée, just putting it out there for others.
Richly colored flesh sounds lovely!
Thank you for posting your apparoach. I always just bake and blend, so my recipes account for the water in the squash. But I will try your approach next fall and tweak things to see how it magnifies the flavor.
Blue hubbard (again!), georgia candy roaster, baby bush butternut, Cocozelle (bigger zuchini), delicata. Thinking about cushaw.
I grew the big blue hubbards on a 10 foot high fence and all my neighbors wanted to know what they were. 3 plants and have plenty for both gifts and for the whole winter. Very fun. Not as good tasting as the baby butternut, but pretty darn good and keeping much better. Just have to add more sugar and spices. Had to cook up the rest of my baby butternut last week as they were shriveling.
If anyone knows where to get seeds for the really big candy roasters (4 ft long) that taste really good please let me know. I could only find the 2 ft ones that looked like they were not hybrids of some kind.
i have some! pm your address, I’ll send you a handful. i saved them from my monster squash year before last
