Ah oui madame et monsieurs, the single greatest potimarron squash grown on our field, noshed. It was undoubtedly delicious, since woodchuck normally take a small nibble and then move to the next squash. Potimarron is a French heirloom, the name comes from potiron (pumpkin) and marron (chestnut). With an edible rind and sweet chestnut flavor, you can understand why it has been targeted.
A bunch of pie pumpkins were cut off the vine last weekend, and we forgot to get them. Leaving them in the sun for 10-14 day helps harden the skin and seal the stem. This allows the squashes to store for the winter. I really should do this with all the acorn squashes we cut this week, but I fear the woodchucks.
Not enough winter squash varieties you say? Pshaw, here’s a bit more, from left to right, top to bottom.
- Anna Swartz
- Acorn squash “Tuffy”
- Guatamalan Blue
- Orange Dawn
- Pumpkin “Baby Pam”
- Sweet Dumpling
- Acorn Squash “Thelma Sanders”
- Summer Squash – Pattypan , Crookneck
- Spaghetti Squash
A counterpoint to the Guatamalan Blue Banana Squash, the Jumbo Pink Banana Squash. I left it on the vine for now and taking my chances with the woodchucks. Next week I’ll spray it with a cayenne solution.
Only found 1 Australian Butter squash.
Musquee de Provence must have been delicious too. This is a cheese pumpkin, because it’s deeply ribbed and flattened shape resembles a wheel of cheese.
Bonanza, the blue hubbard. They are everywhere. The vines easily run 20 feet and the fruits seem to average at least 15 pounds. That’s a lot of “pumpkin” pies. Did you know commercial pumpkin filler is mostly blue hubbard? Dan things they are ugly, I think they are beautifully fascinating. We could easily have 30-40 of these!
The grasses are unbelievably long, towering at 4-5 feet.
And finally we bid adieu to the prolific summer squashes. There’s a crate of mature crooknecks sitting in the barn, I may try to save some seeds.