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Post by lavandulagirl on Dec 13, 2008 11:45:17 GMT -5
Are any of you growing this? It looks like a butternut, but much larger. I bought a 15 pound one at a local stand for 5 bucks, and we're still eating off it a week and a half later. It's wonderful. I'm saving seeds from it, but am hoping to find more info, too.
Is it a huge vine? How many fruit can I expect per plant? I hear they are really great keepers... any info would be terrific.
Thanks!
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Post by grungy on Dec 13, 2008 13:41:21 GMT -5
Ah, Lavandulagirl, my friend, could I possibly talk you out of 6-12 seeds? Please.
grungy (Val)
PS yes Mike I know first in line again - but its all your fault (okay partly your fault) when you suggested that we enlarge our seed bank beyond tomato seeds. I know I already had the idea, but like Topsy it just keeps growing. <smiles>
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Post by lavandulagirl on Dec 13, 2008 13:46:10 GMT -5
They're still drying, but I'm sure I can spare the seeds. It doesn't contain too many, for such a large squash. (Like the butternut, the seed cavity is all down in the "bulb" end of the squash. Lot's of meat on these babies!)
Anyway, Grungy... PM me your addy. I know I had it at one time, but I'm too lazy to see if I still do! 
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Post by canadamike on Dec 13, 2008 14:09:54 GMT -5
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Post by bluelacedredhead on Dec 13, 2008 16:01:46 GMT -5
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Post by lavandulagirl on Dec 14, 2008 9:55:34 GMT -5
Thanks for the links, Blue! Yeah... I have a feeling my family is going to learn to love the giant squash! If I grow yours, this, AND the musquees, can you even imagine? Hahaha!!!
Plus, I always grow a couple hills of acorn squash.... hmmm. I know eating too many carrots can make your skin orange... I wonder about all these!
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Post by canadamike on Dec 14, 2008 11:07:36 GMT -5
Could you spare a couple of seeds of this Amish Neck squash, Blue..... |
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Post by Alan on Dec 16, 2008 13:43:35 GMT -5
I grew the Tahitian Squash a couple of years back, fair warning this thing will become a giant vine monster and put out some absolutely giant fruits, well worth growing if you have the space, I will definitely grow this one again in the future, give this one a go if you have the chance!
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Post by raymondo on Jan 5, 2009 6:53:51 GMT -5
They have the size of the Aussie Trombone Gramma, though the skin colouring is quite different. It's also a moschata.
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Post by castanea on Jan 11, 2009 17:48:39 GMT -5
I've grown it a few times over many years. At its best the fruit was large and of fairly good quality, usually two large fruit per vine and maybe another that didn't quite mature. The vines were very long. The fruit stored very well.
The problem I have had through the years is getting good seed. Many people have some version of this squash under different names and it often looks slightly different. Two years ago I grew out 8 or 9 different types of Tahitian melon squash (not all with that name) right next to each other and only two were really good.
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Post by lavandulagirl on Jan 11, 2009 17:59:06 GMT -5
Well, I've got the seed saved, so I'll probably grow it out this spring, to see what I get. Where did you get the seed, Castanea? I just saved from a squash I got at a farm stand, so there's a chance I won't have true seed, although I didn't see him selling any other varieties.
What type of soil do you have, Castanea, before you amend? Do you notice a difference in taste between soils with different amendments? There was a conversation going on in one of these threads re: the difference in melon taste dependent on soil, I think. I imagine it is the same issue with squash.
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Post by Alan on Jan 11, 2009 18:39:44 GMT -5
A lot of factors seem to affect cucurbritas regarding saving seed and the sweetness of the crop and/or taste.
Regarding the taste, I have noticed differences using different ammendments and the amount of amendments as well as differences in regards to planting locations, leaf size, leaf damage, and so on.
I think that PH plays as much of a role in this if not more and of course photosynthesis in regards to how large the leaves are to collect sun and convert that energy into storable sugars in the squash itself.
The same thing comes into play regarding seed saving, the more leaf cover/leaf size you have the more sugars there are to feed the seeds growing inside as well as yourself when you decide to eat the squash. "Curing" is essential when saving seeds from squash to get viable seed, basically giving the shell time to harden and the seed time to uptake the energy it's mother is providing to it.
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Post by castanea on Jan 11, 2009 20:28:15 GMT -5
Well, I've got the seed saved, so I'll probably grow it out this spring, to see what I get. Where did you get the seed, Castanea? I just saved from a squash I got at a farm stand, so there's a chance I won't have true seed, although I didn't see him selling any other varieties.
What type of soil do you have, Castanea, before you amend? Do you notice a difference in taste between soils with different amendments? There was a conversation going on in one of these threads re: the difference in melon taste dependent on soil, I think. I imagine it is the same issue with squash. All of my 8 or 9 varieties were grown in the same soil which is decomposed granite mixed with imported top soil and imported soil amendments. I bought seed from every seed company that I could find. Some of these varieties grew out more as elongated butternuts and some more like a trombocino. The best Tahitian squash I ever grew came from seed from Thompson and Morgan but they don't seem to sell it any more.. |
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Post by michaeljohnson on Jan 16, 2009 1:28:23 GMT -5
If anyone can spare me a few seeds of this wonderfull squash it would be appreciated- we just cant get them here at all. a P.M. would be nice  |
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