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#1
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Butternut Squash
I've never grown these before and I just bunged them in and let them go
rampant. So I was pleasantly surprised today when parting the undergrowth that I have seven (at least) quite big fruits....a couple are very big....when compared with the average supermarket types. Now I hadn't thought of it before, but how do I tell when they are ripe for picking? They are all very very pale greeny-yellow.......not the creamy/buff shade of shop specimens. So what's the test of ripe-ready ? Thank You.....PP |
#2
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Butternut Squash
On Aug 27, 4:09*pm, "vsop" wrote:
I've never grown these before and I just bunged them in and let them go rampant. So I was pleasantly surprised today when parting the undergrowth that I have seven (at least) quite big fruits....a couple are very big....when compared with the average supermarket types. Now I hadn't thought of it before, but how do I tell when they are ripe for picking? *They are all very very pale greeny-yellow.......not the creamy/buff shade of shop specimens. *So what's the test of ripe-ready ? Thank You.....PP Bob Hobden is the expert and he seems to grow them every year. From my experience with normal pumpkins, if you want to eat them now, then just pick them when you want as long as they are more or less fully grown. If you want to store them (they can keep for months if stored well), then they like to be left in the sun for a bit to go hard. The skin should be good and tough. I have no real method other than wait till they look like they have stopped growing, let them get direct sun for a few days or more and pick when they seem hard. Bob will have better advice I guess. I have kept pumpkins for 4 or 5 months after picking and they were perfect for eating. |
#3
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Butternut Squash
"Des Higgins" wrote "vsop" wrote: I've never grown these before and I just bunged them in and let them go rampant. So I was pleasantly surprised today when parting the undergrowth that I have seven (at least) quite big fruits....a couple are very big....when compared with the average supermarket types. Now I hadn't thought of it before, but how do I tell when they are ripe for picking? They are all very very pale greeny-yellow.......not the creamy/buff shade of shop specimens. So what's the test of ripe-ready ? Bob Hobden is the expert and he seems to grow them every year. From my experience with normal pumpkins, if you want to eat them now, then just pick them when you want as long as they are more or less fully grown. If you want to store them (they can keep for months if stored well), then they like to be left in the sun for a bit to go hard. The skin should be good and tough. I have no real method other than wait till they look like they have stopped growing, let them get direct sun for a few days or more and pick when they seem hard. Bob will have better advice I guess. I have kept pumpkins for 4 or 5 months after picking and they were perfect for eating. I think your description of me as an expert in these matters very flattering Des, but OTT. :-) I've always waited until they change to something near the supermarket cream/buff colour before picking. That signifies the skin has hardened so they will store. Personally I think they taste much better after being stored somewhere cool and dry with good air circulation for a couple of months. Seems to concentrate the flavour as it does with most cucurbits. -- Regards Bob Hobden just W. of London |
#4
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Butternut Squash
"Bob Hobden" wrote in message ... I think your description of me as an expert in these matters very flattering Des, but OTT. :-) I've always waited until they change to something near the supermarket cream/buff colour before picking. That signifies the skin has hardened so they will store. Personally I think they taste much better after being stored somewhere cool and dry with good air circulation for a couple of months. Seems to concentrate the flavour as it does with most cucurbits. Would you therefore suggest that those of us with courgette and marrow gluts, would be better to store for a while to enhance the rather weak flavour that they have when eaten "fresh" ? Regards Pete www.thecanalshop.com |
#5
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Butternut Squash
"Pete Stockdale" wrote "Bob Hobden" wrote ... I think your description of me as an expert in these matters very flattering Des, but OTT. :-) I've always waited until they change to something near the supermarket cream/buff colour before picking. That signifies the skin has hardened so they will store. Personally I think they taste much better after being stored somewhere cool and dry with good air circulation for a couple of months. Seems to concentrate the flavour as it does with most cucurbits. Would you therefore suggest that those of us with courgette and marrow gluts, would be better to store for a while to enhance the rather weak flavour that they have when eaten "fresh" ? Courgette won't store, not ripe, will just go soft and rot. Marrows certainly will store, the flesh will turn a slight yellowish colour, instead of being greeny/white, and have much more flavour. They have to be ripe before trying to store and they will store for many months, we usually have one at Christmas and in the past it was always that one I collected the seed for next season from. Mind you, you need a strong sharp knife to cut into it by then and be careful. Threw away the last two we had in store from last year a couple of weeks ago and they hadn't rotted, just like cast iron. -- Regards Bob Hobden just W. of London |
#6
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Butternut Squash
"Bob Hobden" wrote in message ... Courgette won't store, not ripe, will just go soft and rot. Marrows certainly will store, the flesh will turn a slight yellowish colour, instead of being greeny/white, and have much more flavour. They have to be ripe before trying to store and they will store for many months, we usually have one at Christmas and in the past it was always that one I collected the seed for next season from. Mind you, you need a strong sharp knife to cut into it by then and be careful. Threw away the last two we had in store from last year a couple of weeks ago and they hadn't rotted, just like cast iron. -- Thanks for that . I think I will carry on catching them young, chopping, turning to soup and freezing. Apart from those that we can roast fresh that is. Regards Pete |
#7
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Butternut Squash
On 2009-08-27 18:12:50 +0100, "Pete Stockdale"
said: "Bob Hobden" wrote in message ... Courgette won't store, not ripe, will just go soft and rot. Marrows certainly will store, the flesh will turn a slight yellowish colour, instead of being greeny/white, and have much more flavour. They have to be ripe before trying to store and they will store for many months, we usually have one at Christmas and in the past it was always that one I collected the seed for next season from. Mind you, you need a strong sharp knife to cut into it by then and be careful. Threw away the last two we had in store from last year a couple of weeks ago and they hadn't rotted, just like cast iron. -- Thanks for that . I think I will carry on catching them young, chopping, turning to soup and freezing. Apart from those that we can roast fresh that is. Regards Pete Sprinkling of parmesan cheese on top is scrummy. -- Sacha www.hillhousenursery.com Shrubs & perennials. Tender & exotics. South Devon |
#8
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Butternut Squash
"Pete Stockdale" wrote after "Bob Hobden" wrote in message Marrows certainly will store, the flesh will turn a slight yellowish colour, instead of being greeny/white, and have much more flavour. They have to be ripe before trying to store and they will store for many months, we usually have one at Christmas and in the past it was always that one I collected the seed for next season from. Mind you, you need a strong sharp knife to cut into it by then and be careful. Threw away the last two we had in store from last year a couple of weeks ago and they hadn't rotted, just like cast iron. Thanks for that . I think I will carry on catching them young, chopping, turning to soup and freezing. Apart from those that we can roast fresh that is. Try keeping a couple of fully grown ripe Marrows, I think you will be surprised at the increase in flavour after storage, skin, seed, cut into 2" cubes and sautéed with butter and black pepper, superb. Totally different to the normal "fresh" flavour. -- Regards Bob Hobden just W. of London |
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