I'm only growing one C. Maxima this year - Zapallo macre. All I'm hoping to do is get one to mature so I will have lots of seeds to work with in the future. Here's a photo of one from Joe Simcox's rare seeds website:
Zapallo macre is hugely popular in parts of South America in part because of the good taste. I don't know anyone in the US who has eaten one other than Joe and Patty Simcox. They discuss the flavor at their rare seeds website:
There is a fine line between sufficient water and too wet. I've got some very nice looking, sized up squash, but the leaves aren't looking that great. I guess I should consider myself fortunate that the golfball sized hail missed my garden.
I have a cross that came out of one of the smxbuttercup that has one yellow/orange squash on it. The rest are green. I find it hard to believe that one squash could be different on a single plant. It has been yellow right from the beginning so I don't think the green ones will turn color.
All things considered, it looks like I'll be covered in the squash department this winter.
Powdery mildew had pretty much done in my plants, so a harvested my squash before they got sunburned. I feel pretty good about my harvest and the amount of diversity I have going on. I wrote on each fruit what it came from, not that it will make a ton of difference when I decide which ones to plant seeds from next season.
My taste buds are going to be making that call as the squash get eaten, be them bush or full vine, large or small, or the most or least productive. If it doesn't taste the way I think a good winter squash should taste, what's the point?
I've harvested the majority of my winter squash as well now, got an OK-ish harvest, not great, I think I will increase my spacing next year to boost yields a bit. But I'm quite happy with the selection, I'm already looking forward to the F1 growout! Here's a few:
Post by flowerweaver on Sept 20, 2015 21:15:48 GMT -5
Those squash look great notonari! The field mice always eat my Hokkaido, I don't even try anymore. I have better luck with the Galeux d'Eysines. They keep well but I think the quality goes way down after a few months in storage.
Nice haul jondear! Those stems almost look like a squash on top of the squash.
Drip irrigated gardening in the arid southwest on a beautiful pile of alluvial rocks where the hill country meets the desert. It's a food desert, too: a 3 hour round trip to the grocery store.
Thanks flowerweaver, good to know about the Galeux d'Eysines, I better make sure to eat it soon-ish then. I ate two sweet mama's that had been in storage for a month the other day and they hadn't broken down much starch yet, I baked them and they were extremely dry (which is a good thing) but not very sweet. I'll wait a bit for the rest.
Great harvest jondear, how much squash did you get per plant, on average?
Last Edit: Sept 21, 2015 2:28:08 GMT -5 by notonari
I had 29 plants live, harvested 50 squash total. I left some in the field that were way under ripe. I lost a few to rot when we were getting too much rain as well. So I guess I could have done better, but it could have been worse.
Powdery mildew seems to always get me in the end. It would be nice to get some resistance to it somehow. I had one plant that seemed a little less affected by it. If the squash taste like anything I'll replant seed from it.
Something I notice though, most of my plants produce about the same pounds of squash per plant. Larger squash are making fewer of them, smaller ones produce more squash, but on average about the same weight.