By far my most successful crop this year were my winter squashes. This group surprised me considerably, because I realized i didn’t know a thing about which type would vine and which wouldn’t. I hadn’t grown any squash since I was a kid, which was part of the problem, and I was working off of hazy 30-year-old memories of the garden we had when I was young. So I planted a bunch of different types, and learned a lot as I went.
Things I learned:
Zucchini and Yellow Crookneck are not vining squashes. It’s a huge, sprawling, bush plant that, next year, will be planted by its lonesome in a container. Also, the zucchini plants I bought at the local big box store did not produce at all, so I ended up buy seeds and planting them again right before fall for a quick harvest. Again, I did n’t get much zucchini (or yellow crookneck squash). I’m highly tempted not to plant any next year, but I did just pick up some seeds for a cute Patty Pan-type of zucchini, so I may have to give that one a go.
Butternut Squash is a vining squash. And how. This was by far my most productive squash, which is surprising as I had to toss my original batch of seedlings from the local nursery due to powdery mildew, and started from scratch with Waltham Butternut Squash seeds (Baker Creek) in mid-June. These seeds took off and never looked back. I ended up with eight mature squash, six of which were full-sized (two of them didn’t have time to finish growing before fall kicked in). Unfortunately, though they grew wonderfully, their taste turned out to be very mild. I wasn’t overwhelmed by it at all. So, despite my luck with them, I don’t think I’ll be growing this variety next year.
i also picked up a few acorn squash plants from the local nursery. These, apparently, are not vining plants despite being winter squash. (A friend who received seedlings from the same pack had hers sprawl rather dramatically over her garden, but I’m not sure if it was actually vining or just a really big bush.) Either way, I only harvested one squash per plant, and they were not that tasty either, though it may just have been that I picked them too early.
A new squash I experimented with was the Red Kuri Winter Squash (seeds, Botanical Interests). I’d seen it on several websites where it was touted as being one of the most tasty of all winter squashes. I had good germination, but my plants all kept having what looked like sawdust build up around the base of the stem. It wasn’t until after I had pulled up one and was able to pull up another that I realized that they were suffering from the dreaded Squash Vine Borer. I did save my third (and final) plant by dissecting the stem and removing the grub, but alas, the lone Red Kuri squash did not fully ripen. I’m up in the air about planting this again next year, as it seemed especially susceptible to the vine borers–none of my other varieties of squash plants were affected. And yes, this is a vining variety, though it doesn’t get past 8′ as far as I can tell.
Last, but not least, is my all-time favorite squash from this year’s garden: the Musque de Provence pumpkin, and heirloom variety from southern France. I can’t say enough about this pumpkin. It’s absolutely gorgeous–it looks exactly the way Disney’s Cinderella’s pumpkin looked, deeply lobed with lovely curly tendrils. And the foliage is strikingly varigated–massive heart-shaped sage green leaves with white inkspots dotted throughout. The pumpkin can also be used for soups–the flesh is a deep orange and is slightly sweet, the flavor slightly reminiscent of cantaloupe. As the flesh is sweet and mildly stringy, I recommend it for soups and pies rather than roasting. Baker Creek states that you could even slice it thin and eat it fresh. (I tried this–it’s okay, but leaves a bit of a dry, powdery aftertaste.) If you have the room, I highly recommend planting this one. Be warned, though, it will grow at least 20′, if not longer, and will spread widely if you don’t keep it in check. I harvested four pumpkins off of one plant, though only one was large enough to decorate with (15.6 lbs.)