With night time temperatures dipping right to about freezing, we walked through the rest of the squash field to retrieve the remaining winter squashes. Surprising to find this many more spaghetti squash left in the field. When cooked, they are stringing and separate like spaghetti. They can be topped with sauce and cheese, as if you were having a plate of flour-based pasta! Believe it or not, this was originally cultivated in China in 1890’s and was imported to the US in the 1930’s. During world war II era, the squash gained popularity as an inexpensive replacement for Italian spaghetti.
Hubbard squashes are usually very large with a hard skin. Anna Swartz hubbard is an heirloom from Massachusettes. We cut an 100 foot row and packed it into the SUV.
Last year a farmer had rented one of the fields and grew corn, pumpkins, and squash. A few of the seeds generated some large pumpkins, which we found hanging near the ditches. If you look closely there are some serious teethmarks from woodchucks.
There were only 4 of these heirloom French pumpkins this year. At maturity, they turn an orangey tan. Tall weeds in the squash patch blocked the sunlight this season. Next season, we’ll put in a different growing grid, so that we can weed more frequently with the tractor.