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Post by ottawagardener on Dec 15, 2009 12:40:31 GMT -5
It may not be rare but it is so, so good. I was struck by how much I love Waltham's Butternut Squash as I was in the middle of making a pie. Cutting open the neck, revealed finely textured, bright orange flesh. Its flavour beautiful sweet. Though this was a bad year for me when it came to vining squash, I still got about 3 fruit per vine. In good years, it can be up to 5.  I would like to move beyond this fantastic C. Moschata but it's so hard when it meets my needs: tasty, stores well and matures quickly from direct seeding. I'd love to hear other recommendations. |
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Post by canadamike on Dec 15, 2009 14:39:02 GMT -5
Try ORANGE my dear, also more approprietly called JAMBON DE HONGRIE (Hungarian Ham) in french....just a bit better, but you are right, the Waltham deserves to be celebrated... and at that level just a little more means as much as an Olympic gold medal, there is not much difference between the first and the third  |
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Post by ottawagardener on Dec 15, 2009 18:44:50 GMT -5
I will. Thank you for the suggestion. Anything with the word ham in it has to be good  Telsing |
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Post by Alan on Dec 15, 2009 19:22:45 GMT -5
Waltham is the classic workhorse, deserving of a spot in any productive garden, no doubt about it, this is one instance where popularity is well desserved!
I still prefer Long Island Cheese for Moschata though.
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Post by ottawagardener on Dec 16, 2009 9:25:45 GMT -5
Okay Michel smarty pants: Where do I get this squash?
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Post by bunkie on Dec 16, 2009 13:19:05 GMT -5
telsing, beautiful pics!
and michel, now i want to know where i can get some seeds... ;D
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Post by Alan on Dec 16, 2009 18:22:00 GMT -5
Ottowa,
perhaps by the time you are moved and settled in I will have stabilized the C. Maxima large and small hubbards as well as buttercup types I'm working with in which I'm selecting for resistance to squash vine borer and powdery mildew and trying to ramp up productivity.
I will always maintain that for cullinary purposes it is hard to beat a good Maxima, particularly green hubbard improved! MMMMMMMMM!
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Post by ottawagardener on Dec 20, 2009 17:14:34 GMT -5
I'll happily sample your mix when ready. Thanks Alan.
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Post by marjeta on Apr 20, 2010 4:57:12 GMT -5
Orange is a must-grow squash. I love it raw, because it's so crispy, like carrots. The juice is also tasty. I have some seeds if someone wants them.
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Post by flowerpower on Apr 21, 2010 7:05:59 GMT -5
What type of squash is "Orange"? I'm not familiar with it.
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Post by marjeta on Apr 21, 2010 8:09:35 GMT -5
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Post by flowerpower on Apr 22, 2010 6:49:48 GMT -5
Thanks, Marjeta. So when it's ripe, the skin is orange as opposed to tan? Cool |
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Post by marjeta on Apr 22, 2010 8:46:06 GMT -5
The meat is orange (similar to the regular butternut squash), the skin is from orange to greenish-orange. Something like that. |
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Post by steev on May 27, 2011 22:34:44 GMT -5
I must chime in for Guatemalan Blue squash. I admit it hasn't proven very productive, and the voles ( may their ratty asses roast in hell! ) will cut off a vine just to drink the sap, I think, but it may be just to piss me off. However, the mature fruit is delicious, and at ~8" they are excellent as summer squash, with a very appealing texture, firm and not watery.
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Post by lieven on May 30, 2011 15:48:31 GMT -5
That Orange Hungarian Butternut is one of my mainstays too: better than any moschata, including hybrids - so far.
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