Squash is a favourite vegetable in our house so I'm pleased to say that both my summer and winter squash have done well this year.
The Custard White patty pan summer squash started cropping late in summer and are still going now. I don't do anything fancy with them, I just cut them in to cubes and roast them, but we all think they're delicious. We've had so many that I tried freezing them, but it wasn't very successful as they turn quite mushy when taken out of the freezer again so we've ended up giving lots away.
The plants grow huge and this is the state of play at the moment, they're covered in mildew, but I don't do anything with them as it doesn't affect the squash at all.
As you can see, the plant is still producing, there's lots more squash to come just so long as the weather cooperates.
You only have to turn your back for a day or two and just like their cousins, courgettes, they've grown to gigantic proportions. They're still fine to eat but the skin can be quite tough if they've been left on the plant too long so I just peel them.
The winter squash plants are suffering from mildew too, but again, I leave them to get on with it.
The variety I'm growing is Little Gem Rolet, a cricket ball size fruit. I chose it as it's supposed to be a heavy cropper.
The other winter squash I chose to grow this year was Autumn Crown. I thought this a good choice as it's been bred specifically for the UK climate, including the North of England, however, it's never really got going. This photo was taken a couple of weeks ago and it's still at the embryonic stage. It's increased in size a little since then but it's never going to get to the size it should in the time it's got left to grow.
This weekend's haul was four patty pans.
Mick harvested all the Little Gem Rolet squash. We'd tried one a couple of weeks ago just to see how it tasted and we were very pleased with it. These are the rest from three plants, so we got eighteen in total.
I have to say that the skin is really tough, it's so hard to cut in to it, but I've done a bit of searching on the internet to see if there's an easier way and I've discovered that if you prick the skin and then microwave the squash for a minute or two, it should be easier. I shall give that a try next time.
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