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Post by diane on Feb 25, 2014 11:59:23 GMT -5
It would sure save a lot of space and work if the naked seeds came with an easily discerned linked trait -
like purple cotyledons.
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Post by oxbowfarm on Feb 25, 2014 19:03:26 GMT -5
I made a mistake in my math in just there. With a naked seed/regular seed cross with a selfed F1, three out of every 64 individuals should be naked seeded in the F2. So there should be one naked seeded individual in every 21 plants, not 31.
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Post by 12540dumont on Feb 26, 2014 2:34:38 GMT -5
I cracked open another Naked Ned yesterday. They are storing fine. The one I opened had the same lovely seeds. I've set aside another packet of seed for you, Tim.
I'll keep opening them up and forwarding seed as I eat them. The last one was huge! Filled a half gallon tub with flesh.
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Post by steev on Feb 26, 2014 4:37:29 GMT -5
I'm sure you know I want some seed; all I've got working is Lady Godiva and Kakai.
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Post by raymondo on Feb 26, 2014 5:31:39 GMT -5
Some seed would be very welcome south of the equator  Mine from last year is all crossed up. I do have some old F2 seed but you're way ahead Holly. Must be F4 at least now. |
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Post by oxbowfarm on Feb 26, 2014 10:14:59 GMT -5
I too will endeavor to get this to F5 for you by October Ray. I'm feeling great guilt for how badly I let down all my winter squash last year, most especially the Ned Kelly. It looks like there is still some interesting work to be done honing in on flesh quality and average fruit size. The one thing I admired the most about the first Ned Kelly fruit was how thick the flesh was and how small the seed cavity. That's something I'd like to preserve, and it looks like there is definitely those traits still hanging on in Holly's grow-out. I liked how she described it as potato-like to her CSA customers, as it wasn't a sweet squash for me either, but very dry. A squash for savory dishes?  I'm also interested in Holly's results as far as keeping quality. The hard rind should in general make it a very long keeping squash, impervious to dings and scratches that are fatal to a leathery squash. But the question is how long till the naked seeds start to sprout? It would be fantastic if they held in the unopened squash for months? Then we'd be looking at a very interesting "resilient" food squash, long storing with a durable hard rind, totally edible except for the shell. That's the things I think are exciting about Ned Kelly. I don't really expect it to take off and become anything other than a curiosity, its too unusual IMO. But its been so much fun to play with, I'm really honored to be involved in this Ned Kelly project. |
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Post by blackox on Feb 26, 2014 14:51:01 GMT -5
Five stars on that project! Good looking squash with desirable characteristics and a nice name to go with it. Very interesting story about where the name comes from also, I've never heard of Ned Kelly until today and I like reading historical stuff like that. I can not think of many savory dishes for a winter squash but I find a mixture of rice, beans, and acorn squash delicious.
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Post by keen101 (Biolumo / Andrew B.) on Aug 5, 2015 0:09:26 GMT -5
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Post by steev on Aug 5, 2015 0:48:09 GMT -5
Five stars on that project! Good looking squash with desirable characteristics and a nice name to go with it. Very interesting story about where the name comes from also, I've never heard of Ned Kelly until today and I like reading historical stuff like that. I can not think of many savory dishes for a winter squash but I find a mixture of rice, beans, and acorn squash delicious. I just noticed this; you never saw Mick Jagger playing "Ned Kelly"? Oh! So culturally deprived. |
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Post by blackox on Aug 13, 2015 7:36:56 GMT -5
Five stars on that project! Good looking squash with desirable characteristics and a nice name to go with it. Very interesting story about where the name comes from also, I've never heard of Ned Kelly until today and I like reading historical stuff like that. I can not think of many savory dishes for a winter squash but I find a mixture of rice, beans, and acorn squash delicious. I just noticed this; you never saw Mick Jagger playing "Nick Kelly"? Oh! So culturally deprived. Woah, just had something fly over my head. Care to elaborate? |
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Post by diane on Nov 7, 2015 0:32:37 GMT -5
I wonder where the pumpkin seeds sold in my supermarket's bulk food bins come from. Has anyone tried growing them?
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Post by robin282 on Feb 4, 2016 19:21:01 GMT -5
I like the bare-seed pumpkins. I grew a few, but one had a shell, but was listed as edible-seeded. An earlier poster talked about having a dual purpose one with edible seed, AND tasted good, and would be like veggie spaghetti. I was at Baker Creek, and they claim to have one. Here is the blurb on...
Scheherazade Squash~(C. pepo) 85 days. Beautiful, warted, orange and green striped fruits weighing 5-10 pounds. This is a great choice for fall decorations. This was developed as an oil seed pumpkin so the seeds can be pressed to yield a dark nutty oil perfect for salad dressings or as accents in squash soups. Also, the flesh is good to eat. You can bake it like spaghetti squash because it has a similar texture.
Good Luck!!
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Post by diane on Feb 4, 2016 22:32:52 GMT -5
That looks interesting. Log House Plants describes it as hull-less, but Baker Creek and another seller don't. They mention pressing it for oil, but I don't think it would need to be hull-less for that. One person from Virginia, on the Baker Creek site, said she got only four fruit from eight plants.
I tried sprouting some of the raw seeds from my supermarket's bulk bin, but they did not germinate. I'll try again from a different store, as there might be several sources for the seeds.
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Post by robin282 on Feb 5, 2016 12:03:56 GMT -5
Another hint at dual purpose comes from Will Bonsall in the MOGFA periodical (Maine Organic Gardeners & Farmers Association). The whole article is here: OilseedPumpkinsThe pertinent paragraph follows: "Among my pepita trials from Eastern Europe and Turkey, I found a couple of accessions that seemed to have a trait I was not expecting: tasty flesh! I was “gutting” for seed and noticed a couple of fruits had denser yellow flesh than the others, so I tried steaming and eating some. Knowing what a pepo-bigot I am, you will perhaps take me seriously when I say that some were more than edible – I mean downright palatable, to the point of freezing 10 pounds of mashed flesh, which the family enjoyed during the winter." ~Will Bonsall There is hope! |
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Post by diane on Feb 5, 2016 14:24:17 GMT -5
Interesting article, but frustrating - no seed sources named. But what a diversity of squash in his photo! I wonder if there were comments in later editions of the magazine.
No, I just read all the more recent issues online. Will writes about something different each time.
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Mine from last year is all crossed up. I do have some old F2 seed but you're way ahead Holly. Must be F4 at least now.
