Tag: pumpkin

2017 Winter Squash Report

I’m a huge fan of the whole Cucurbitae family, but particularly squash. I love their savoury-sweet flavour – especially chopped into chunks, oiled, seasoned and baked in the oven until the edges start to caramelise nicely – but also the longevity of the fruits; picked at the right time, well-cured and properly stored they can last right through the coldest months of winter and into early spring.

But I have confession to make: this year I took my eye off the ball at the crucial time (July into August) and let the plants grow and ramble far more than I intended. The result was – rather predictably – far too much foliage and far fewer fruits than I was hoping for. As a result, we’ll be lucky if we get half a dozen good squashes this year, and at least three of those are overgrown courgettes.

But hey, next year will be better – I’ll have more time to keep on top of the plot, seeing as I’ll have finished the hard landscaping in our back garden that’s kept me so busy through the summer – and the harvest will be mighty.

In the meantime, here are a few pics of the squash / pumpkin / overgrown courgette fruits that we’ll hopefully to be able to enjoy eating later in the year.

Squash / Pumpkin

One of the new varieties I tried to grow this year is ‘Ukichi Kuri’, a compact Japanese squash. We have one decent fruit developing at the moment:

September 2017 squash 'Uchiki Kuri'
This compact, bijou Japanese squash has a little more ripening to do yet.

Another new-to-me variety this year is the old French heirloom ‘Rouge Vif D’Etampes’, which means ‘bright red, of Etampes’, a town to the south-west of Paris. It still has some reddening to do, but is coming along nicely:

September 2017 squash 'Rouge Vif D'Etampes'
Another squash / pumpkin that will hopefully develop its full colour on ripening.

Last year one of our allotment friends gave us a ‘Crown Prince’ squash in exchange for one of our ‘Turk’s Turban’. It was delicious, and even though it’s an F1 variety – which never come true to type if you grow from their seed – I thought I’d give a second generation a go. This is the most promising of the two fruits that have come from the saved seed:

September 2017 squash 'Crown Prince X no.1'
It will be interesting to see how this hybrid develops as it ripens – and how tasty it is when cooked.

And this is the other, not quite so promising-looking specimen:

September 2017 squash Crown Prince X no.2
Not quite so attractive, but you never know, the flavour might be fantastic..?

We’ll see how they turn out. You never know, they might be absolutely delicious.

Finally, this variety of squash is called ‘blue banana’:

September 2017 squash 'blue banana''
Who could resist growing this one, with a name like ‘blue banana’?

So far, not very blue – more of a mucky dark green – and not very banana-like. But again, the proof is in the eating, so we’ll see how that one turns out.

Overgrown Courgettes

The ‘Zephyr’ courgettes that we tried earlier in the season were very tasty, and quite unusual with their two-town green and yellow bisected colouring. It looks like they develop into some sort of crookneck squash if left on the plant long enough to mature:

September 2017 - Courgette 'Zephyr' / Crookneck Squash
Leave a courgette long enough and it will most likely turn into some sort of squash.

We’ve also got a smallish marrow that we’ve grown from courgette ‘Midnight F1’ and a gem squash from a courgette ‘Tondo di Piacenza’, already curing in the greenhouse.

That’s it for this year. Not quite the haul we were hoping for. But as I said, next year will be much, much better. I plan to nick Monty’s idea for growing smaller squash up stout poles (in our case, Jo suggested using three bamboo canes lashed together for each ‘pole’, which I reckon is a good idea) and also set up a couple of larger manure mounds for the more rambly, ground-hogging varieties.

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When is a Courgette not a Courgette?

Courgettes are one of my very favourite allotment crops. When the weather conditions are right they grow like crazy and they’re very versatile in the kitchen, too. I’m sure everyone who’s grown courgettes will be familiar with the phenomenon of turning your back on a not-quite-ready fruit or two for a couple of days, only to find that you’ve now got a decent crop of marrows. I certainly am; last year I even discovered one foot-long specimen lurking beneath a couple of leaves that I hadn’t checked under for a week or so.

But what I wasn’t expecting was a courgette that turned into… well, this:

Courgette or pumpkin?
Courgette? Pumpkin? Squash? Round Marrow?

This one started life as a Courgette Tondo di Piacenza which (as you can see from the pic on the Mr Fothergill’s site via that link) is a round, dark green variety. I grew three Tondo di Piacenza plants last year, alongside nine others of different types, and the yield across the dozen plants was extremely good. So good that when one of the TdPs, towards the end of the season, produced a fruit that was rapidly swelling through crown-green-wood towards regulation F.A. football size, I decided to leave it on the plant, if only to stop that particular one from producing. When I cleared the patch at the end of the season, I picked my still-green, giant courgette and stuck it on the veg rack in the kitchen.

Three months later, it had matured and cured to the rather fetching shade of mottled orange that you see above. Last night (with a tomato and pepper stew with baked eggs due to go into the oven) I was curious enough to wonder what it was like inside…

Tondo di Piacenza carved up and ready to cook
Looks very pumpkin / squash-like to me…

That’s definitely a pumpkin, or a squash of some kind. Of course, it’s not exactly a shocking development, as courgettes, marrows, squash and pumpkins are all members of the cucurbita (gourd) family. What was a surprise, and a very pleasant one, was just how tasty it was when oven-roasted in a little olive oil with plenty of seasoning. I’ve tried roasted or baked pumpkin and marrow before now and found them a bit bland – although of course that’s most likely down to the supermarket varieties I was cooking – but my out-sized Tondo di Piacenza was very good indeed: quite sweet with a delicious, nutty flavour and very more-ish. No photo, I’m afraid. Jo and I scoffed the lot before I could think to take one.

I’ll definitely be growing the Tondo again this year and I think when the season comes to an end I’ll try to keep one fruit per plant and let them grow to football-size. They clearly store well and they definitely taste good. What’s not to like?

Edit, 16:00 hrs Via this Tweet from South Africa, a likely i.d. for the mystery squash:

And via a serendipitous glance at my Twitter feed just now, a potential a.k.a. (‘Italian Stripe’) via the ebfarm.com Pumpkin ID chart (pdf link). You’ve got to love social media sometimes.

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