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Post by daylilydude on Mar 14, 2012 12:53:45 GMT -5
Do you grow both? Let's know which ones and why you chose them!
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klorentz
Pro Member
Posts: 213
Joined: January 2011
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Post by klorentz on Mar 15, 2012 12:59:27 GMT -5
Ya really want to know?
more punkins.lol.I think you will love this. Punkins from the tiny Jack be Little and Baby Boo all the way up to Atlantic Giant.Here is a list of what my family will grow.Oh yes for obvious reasons the punkin patch this year will be separate from the main garden And yes a few are hybrid but of good quality.Don't worry though got some old OP/Heirlooms too.
Atlantic Giant
Howden XXX
Howden Biggie
Mr. Wrinkles F1
Charisma F1
Wolf
Big Doris F1
Baby Pam
Polar Bear F1
Winter Luxury
New England Pie
Kabocha
All three of the French punkins we tried to grow in 2010.
Goose Bumps
Knuckle Head
Phat Jack
Long Island Cheese and a few others
Kevin
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Deleted
Posts: 0
Joined: January 1970
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Post by Deleted on Mar 15, 2012 23:24:36 GMT -5
Kevin, I wish I had the garden space to grow all those. lol But those vines take up a lot of room. I'm still trying to decide which ones to grow this year. Zuchetta Rampicante and Sweet Meat are definitely on my list because I've been wanting to try them. I always grow summer squash. It's not summer without zucchini. lol
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Post by txdirtdog on Mar 21, 2012 9:19:05 GMT -5
For summer squash it'll be Bennings Green Tint. I'm also going to try Tatume which can be eaten as a summer or left to mature for a winter squash - supposed to be more resistant to SVBs. Maybe some Lebanese Bush Marrow - haven't decided yet.
For winter squash, several: Gulfcoastguy's mystery moschata - thanks Gulf!, butternut, legacy Argonauts, Long of Naples, Cheyenne Bush, Penn Dutch Crookneck, Forna White, Long Island Cheese maybe something else.
That is if it ever stops raining enough to prep and plant.
eta: Oh and most of what I plant is either quick producing or moschatas somewhat resistant to squash vine borers.
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Post by gulfcoastguy on Mar 21, 2012 20:38:31 GMT -5
This year It's Menina Rajada Seca, Tahitian Melon, and Mystery Moschata, all of them moschatas. I thought about Long of Naples but Menina Rajada Seca is supposed to be about the same size. It's also from Brazil and I thought that was closer to my climate than Naples.
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Post by redneckplanter on Mar 22, 2012 10:01:46 GMT -5
note i didn't say cushaw.lol
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Post by horsea on Mar 22, 2012 12:13:20 GMT -5
Klorentz, I nearly took to my bed reading your list.
Txdirtdog, I am trying Bennings green tint for the first time this year. I assume you've grown this in the past? It's supposed to be the best of all.
Also for summer squash: Early Yellow Summer Crookneck.
For winter squash: Melonette (Jaspee de Vendee) and Delicata
This is what a gourmet chef said about Butternut squash:
"I've never prepared a butternut squash without nearly impaling myself on my kitchen knife. Butternuts have a skin that defies you to remove it. The flavor of the squash, once you ultimately get there, is as buttery and nutty as its name implies, but, for crying out loud, getting there is more than my nerves can stand."
He now substitutes Delicata and finds it much, much nicer.
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Post by gulfcoastguy on Mar 22, 2012 12:40:34 GMT -5
note i didn't say cushaw.lol Ummm? You just did! That's a buck in the swear jar!
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Post by txdirtdog on Mar 22, 2012 18:08:01 GMT -5
Klorentz, I nearly took to my bed reading your list. Txdirtdog, I am trying Bennings green tint for the first time this year. I assume you've grown this in the past? It's supposed to be the best of all. Also for summer squash: Early Yellow Summer Crookneck. For winter squash: Melonette (Jaspee de Vendee) and DelicataThis is what a gourmet chef said about Butternush squash: "I've never prepared a butternut squash without nearly impaling myself on my kitchen knife. Butternuts have a skin that defies you to remove it. The flavor of the squash, once you ultimately get there, is as buttery and nutty as its name implies, but, for crying out loud, getting there is more than my nerves can stand."He now substitutes Delicata and finds it much, much nicer. Horsea, I grew the Bennings Green Tint last year for the first time and really liked it. The year before I grew the Golden Marbre scallop. Both are great and I think I like the Green Tint just a tad better. I like them both far better than yellow crookneck/straightneck or zuchinni. Also, I've always had trouble with the other summer squash types going kaput before any real production (I think SVBs before I knew to recognize SVB activity) and for some reason the scallop types seem to survive significantly longer so better production. Lebanese Bush Marrow also survived significantly longer but didn't have the flavor to match the scallop types. Good luck with the BGT!
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Post by horsea on Mar 22, 2012 19:23:16 GMT -5
Marrows are not known for intensity of flavour, that is for sure, texasdirt. My grandmother would chop it into chunks and cook it in a sugar & water mixture and add slices of lemon to buck it up. It was just a filler for empty stomachs, I think. That was "dessert" in those days (late 1950s).
Never had any trouble whatsoever with Yellow Crookneck old variety.
I normally grow something called "Pattison vert et blanc", a scallop, and it is incredibly prolific. I would recommend it any day. Just thought I would try the Bennings for a change.
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Post by redneckplanter on Mar 23, 2012 0:56:36 GMT -5
note i didn't say cushaw.lol Ummm? You just did! That's a buck in the swear jar! grins
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Deleted
Posts: 0
Joined: January 1970
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Post by Deleted on May 8, 2012 0:48:52 GMT -5
I planted out some of the squash several days ago. They seem to be doing well. Even despite that it's now raining and the temperature went down to 41 degrees. It's interesting to note that i have started to notice a few differences even in the seedling stage. Hopi Black appears to have a silver mottling on it's leaf. Wild Pueblo is very interesting because when it's first true leaf appeared instead of one leaf it has TWO. Hopi Black and Hopi White might also be growing a second leaf but it is taking them a lot longer for the second leaf to grow. Since the two leaves on Wild Pueblo are so large so early i am forced to wonder if it is going to be a vigorous grower. www.denverpost.com/search/ci_12513440www.frontrangeliving.com/cooking/Wintersquash.htmHopi Black Wild Pueblo Hopi White
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Post by Laura_in_FL on May 8, 2012 13:21:19 GMT -5
Boring, boring here: Horn of Plenty (hybrid yellow crookneck type) and Reward (green zucchini).
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desertrat
Pro Member
Posts: 143
Joined: October 2011
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Post by desertrat on Jul 30, 2012 11:48:36 GMT -5
Summer squash is White Lebanese Bush Marrow squash and it's still churning them out in spite of the heat while other area gardeners are complaining that their summer squash have quit setting. I read about these on another forum, they sounded interesting and I like to try new stuff and plan on growing them again. Just getting ready to plant Black Hopi which I also heard about and wanted to try as they apparently are from my neck of the woods and Butternut which is my favorite winter squash.
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Post by stratcat on Sept 4, 2012 0:04:51 GMT -5
Here's a pic from Monday at my next-door neighbor's garden. He bought a 3-pk of 'Yellow' Summer Squash plants and this is what he ended up with. It's huge! ;D
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Deleted
Posts: 0
Joined: January 1970
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Post by Deleted on Sept 4, 2012 1:18:32 GMT -5
so explanin winter sewing to me everyone says if ya didnt plant it before to late nwo explainplease
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darthslater
Junior Member
Posts: 5
Joined: January 2011
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Post by darthslater on Sept 18, 2012 8:54:18 GMT -5
Hey why is Cushaw a Bad word? The orange and tricolors i planted have a dark orange flesh and are alot better than I would have thought they were, Oh and hello everyone!!
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Post by daylilydude on Sept 19, 2012 13:26:08 GMT -5
Hiya darth and welcome, did you grow all those yourself, if so WOW with all those tomatoes you must have a lot of land to grow things on!
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darthslater
Junior Member
Posts: 5
Joined: January 2011
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Post by darthslater on Sept 19, 2012 15:59:47 GMT -5
Yeah Rich, I have 60 acres.
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Post by horsea on Sept 19, 2012 17:51:42 GMT -5
What beautiful squash, Darth! We had frost a couple of days ago here on Cdn prairies, so after the leaves froze, I today picked all 11 of my mature Melonette. Can't wait to stuff my face...
I don't know anything about Cushaw, though they are beautiful to look at.
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darthslater
Junior Member
Posts: 5
Joined: January 2011
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Post by darthslater on Sept 19, 2012 20:43:17 GMT -5
This i sthe first year for those here, however it wont be the last since I was invaded by the SVB I still got a crop but, I am sure there will be more next year so I am going to grow only mixta and Moschata next year.
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Post by stratcat on Sept 19, 2012 21:20:39 GMT -5
Hi, Darth. Looks good!
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Post by txdirtdog on Sept 19, 2012 21:33:43 GMT -5
Hey Darth. Nice pics! Lol. Cushaw is a good word.
Sorry to hear the SVB came to visit. The mixta-moschata is a good plan. Good luck!
Btw, saw you mention somewhere that the chef's weren't real happy with the patty-pan squash. I know the pics you showed were fully matured as a winter squash. Did you harvest some as immature summer squash and let them try that? You probably did, but doesn't hurt to ask. I prefer patty-pans as a summer squash over crooknecks and straightnecks, but don't really care for them as a matured winter squash.
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darthslater
Junior Member
Posts: 5
Joined: January 2011
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Post by darthslater on Sept 19, 2012 23:55:25 GMT -5
I picked them immature also.
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Post by horsea on Sept 20, 2012 2:58:03 GMT -5
I prefer patty-pans as a summer squash over crooknecks and straightnecks, but don't really care for them as a matured winter squash.
TDD, are you saying that summer squash can be eaten in its mature state? I just thought they made great decorations for the front porch.
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Post by txdirtdog on Sept 20, 2012 15:35:01 GMT -5
I prefer patty-pans as a summer squash over crooknecks and straightnecks, but don't really care for them as a matured winter squash. TDD, are you saying that summer squash can be eaten in its mature state? I just thought they made great decorations for the front porch. Yes Horsea, they can be eaten in the mature state. They would need to be peeled, as the rind has hardened. Also the meat can have a different consistency. Having said that, I have not found a "summer" squash that I thought tasted very good fully matured. The decorations are probably the best use of them in that state in my opinion. Guess that's another reason they call them summer squash and the types that are intentionally grown to maturity are called winter squash.
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Post by horsea on Sept 21, 2012 19:21:18 GMT -5
Would you say that mature summer squash is something like marrow? If so, it's not bad when cut into cubes and cooked in a sugar syrup with some ginger, dried fruit, etc. Kind of a base to reduce the excessive sweetness of other fruits.
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Post by txdirtdog on Sept 26, 2012 11:16:08 GMT -5
I'd say it's somewhat similar, but if I wanted to use it like a marrow, I'd probably prefer to use the Lebanese Bush marrow for that purpose. The fruit gets larger, so you get more quantity per fruit. I have not used the patty-pans in that capacity, so I can't give experience in the final product.
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materman
Pro Member
Posts: 216
Zone:: 6b
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Post by materman on Apr 12, 2013 9:15:24 GMT -5
The one winter squash I know I will be growing this year is Pennsylvania Dutch Crookneck. Just love growing these things and they seem to produce really well for me. As well they pack a lot of solid meat in the neck. Peel and slice into round steaks, then saute in butter and sprinkle with brown sugar, yum yum.
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Post by gulfcoastguy on Apr 21, 2013 19:21:29 GMT -5
Just Tatume for me this year though Dad will be planting yelllow straightneck and zuchinni. Taking a squash break this year.
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