Dave wrote:

I usually grow WInter squash like Butternut or Acorn but this year I
ended up with some yellow crookneck and they are really loaded. The
problem is that I have no idea when I should be picking these. Anyone?
Thanks.

I usually pick when they are about the length of my hand, but a couple
of inches smaller or larger matter much. You will soon get the hang of
it. Hope you like them as much as we do. I like them steamed with lots
of onion and a little bell pepper, but my husband likes them fried or
boiled with some onion, then drained and some cheese added. If over
cooked they get soft or mushy.


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I usually grow WInter squash like Butternut or Acorn but this year I
ended up with some yellow crookneck and they are really loaded. The
problem is that I have no idea when I should be picking these. Anyone?
Thanks.

Dave wrote:
I usually grow WInter squash like Butternut or Acorn but this year I
ended up with some yellow crookneck and they are really loaded. The
problem is that I have no idea when I should be picking these. Anyone?
Thanks.

Pick 'em early and often. Don't let any get longer than 6". -aem

Dave wrote:
aem wrote:
Dave wrote:
I usually grow WInter squash like Butternut or Acorn but this year I
ended up with some yellow crookneck and they are really loaded. The
problem is that I have no idea when I should be picking these. Anyone?
Thanks.
Pick 'em early and often. Don't let any get longer than 6". -aem

Ok, I'm too late. What happens when they get too big? Thanks.



The skins and seeds get tough -- but you can still shred them and use to
make zucchini bread, etc, or use the shreds in a stir-fry.

Try this recipe. (and I think it would work OK with all all-purpose
flour instead of half whole-wheat) It's really good served warm without
any frosting:

_Bob's Zucchini Cake_

1 cup whole wheat flour
1 cup all purpose flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp. ground allspice

3 cups grated zucchini
1 cup oil
4 eggs

Combine all dry ingredients in a large bowl. Add the eggs, oil, and
zucchini and beat well. Pour into greased 9x13" pan and bake in 325º
oven for about 45 to 50 minutes.

--
Best regards,
Bob

Alana Gibson wrote:
Dave wrote:

I usually grow WInter squash like Butternut or Acorn but this year I
ended up with some yellow crookneck and they are really loaded. The
problem is that I have no idea when I should be picking these. Anyone?
Thanks.

I usually pick when they are about the length of my hand, but a couple
of inches smaller or larger matter much. You will soon get the hang of
it. Hope you like them as much as we do. I like them steamed with lots
of onion and a little bell pepper, but my husband likes them fried or
boiled with some onion, then drained and some cheese added. If over
cooked they get soft or mushy.

I steamed one that was 8+ inches (weighed a little over a pound) and
I'm not impressed. Seemed rather tasteless like a Zucchini. Is that
normal? These are smooth skinned yellow crooknecks. Thanks.

Dave wrote:
Alana Gibson wrote:
Dave wrote:

I usually grow WInter squash like Butternut or Acorn but this year I
ended up with some yellow crookneck and they are really loaded. The
problem is that I have no idea when I should be picking these. Anyone?
Thanks.

I usually pick when they are about the length of my hand, but a couple
of inches smaller or larger matter much. You will soon get the hang of
it. Hope you like them as much as we do. I like them steamed with lots
of onion and a little bell pepper, but my husband likes them fried or
boiled with some onion, then drained and some cheese added. If over
cooked they get soft or mushy.

I steamed one that was 8+ inches (weighed a little over a pound) and
I'm not impressed. Seemed rather tasteless like a Zucchini. Is that
normal? These are smooth skinned yellow crooknecks. Thanks.



Try picking a small one, about 5 inches, and slice it and taste it raw.

When they get big they are just like zucchini, except for the color.

When they get humongous, they are probably worse than a similarly giant
zucchini.

Bob

zxcvbob wrote:
Dave wrote:
Alana Gibson wrote:
Dave wrote:

I usually grow WInter squash like Butternut or Acorn but this year I
ended up with some yellow crookneck and they are really loaded. The
problem is that I have no idea when I should be picking these. Anyone?
Thanks.

I usually pick when they are about the length of my hand, but a couple
of inches smaller or larger matter much. You will soon get the hang of
it. Hope you like them as much as we do. I like them steamed with lots
of onion and a little bell pepper, but my husband likes them fried or
boiled with some onion, then drained and some cheese added. If over
cooked they get soft or mushy.

I steamed one that was 8+ inches (weighed a little over a pound) and
I'm not impressed. Seemed rather tasteless like a Zucchini. Is that
normal? These are smooth skinned yellow crooknecks. Thanks.

Try picking a small one, about 5 inches, and slice it and taste it raw.

When they get big they are just like zucchini, except for the color.

When they get humongous, they are probably worse than a similarly giant
zucchini.

Well, I don't know. I still don't taste much. Maybe the smooth-skinned
ones have less taste? They are pretty but that is about all I can say
for them.

"Dave" wrote:

Alana Gibson wrote:
Dave wrote:

I usually grow WInter squash like Butternut or Acorn but this year I
ended up with some yellow crookneck and they are really loaded. The
problem is that I have no idea when I should be picking these. Anyone?
Thanks.

I usually pick when they are about the length of my hand, but a couple
of inches smaller or larger matter much. You will soon get the hang of
it. Hope you like them as much as we do. I like them steamed with lots
of onion and a little bell pepper, but my husband likes them fried or
boiled with some onion, then drained and some cheese added. If over
cooked they get soft or mushy.

I steamed one that was 8+ inches (weighed a little over a pound) and
I'm not impressed. Seemed rather tasteless like a Zucchini. Is that
normal? These are smooth skinned yellow crooknecks. Thanks.

When they get big, you have to change the way you cook them. Instead
of just lightly steaming them, saute a small onion in bacon fat in the
bottom of a pot, then when that is done add a lot of sliced squash on
top of that along with a teaspoon of brown sugar, some salt, and water
to cover. Cook for at least two hours over slow heat and the mass
will reduce to maybe half the volume. You can serve it as is, or with
butter or substitute, or little drops of brown sugar, or bake into a
breadcrumb cassarole. You can also batter fry the coins, but most
people don't want that much fat.

"Dave" wrote in message
oups.com...
I usually grow WInter squash like Butternut or Acorn but this year I
ended up with some yellow crookneck and they are really loaded. The
problem is that I have no idea when I should be picking these. Anyone?
Thanks.

One good rule of thumb is to pick them before they b/come greater than 2" in
diameter.

TQ wrote:
"Dave" wrote in message
oups.com...
I usually grow WInter squash like Butternut or Acorn but this year I
ended up with some yellow crookneck and they are really loaded. The
problem is that I have no idea when I should be picking these. Anyone?
Thanks.

One good rule of thumb is to pick them before they b/come greater than
2" in diameter.

Oh boy. Well, tomorrow I'll find a tiny one and see if it has any
taste. Thanks.

"Dave" wrote in message
oups.com...
TQ wrote:
"Dave" wrote in message
oups.com...
I usually grow WInter squash like Butternut or Acorn but this year I
ended up with some yellow crookneck and they are really loaded. The
problem is that I have no idea when I should be picking these. Anyone?
Thanks.

One good rule of thumb is to pick them before they b/come greater than
2" in diameter.

Oh boy. Well, tomorrow I'll find a tiny one and see if it has any
taste. Thanks.

Summer squash, whether yellow or green, is bland. At a minimum, you should
add onions and sautee or put chunks on a shish-kabob skewer along with
onions, tomats, peppers, and jumbo Gulf of Mexico shrimp.

My wife make a dish similar to eggplant parmesan but wit cousa which is a
sweet summer squash


"Dave" wrote in message
oups.com...
I usually grow WInter squash like Butternut or Acorn but this year I
ended up with some yellow crookneck and they are really loaded. The
problem is that I have no idea when I should be picking these. Anyone?
Thanks.

I usually choose when they hand me the length, but a couple inch smaller or larger problem. You will soon get the hang of it. I hope you like them and like us to do. I like them a lot of steam A small onion and green pepper, but my husband likes them fried or cook some onions, then add water and some cheese.