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Post by klorentz on Feb 11, 2011 18:41:44 GMT -5
Well we have been talking peppers and tomatoes so how about punkins and winter squash? What is everyone going to grow this year?
I have 3 French heirlooms and these.
Atlantic Giant
Winter Luxury
Howden
New England Pie
Dickenson ( Cheese Type)
Turner Family
Australian Butter
Kobacha
Black Futsu
Some pretty cool stuff.Can't wait to try the new to me ones and see how my old favorites do.Btw watch out for Satan's Vile Brethren aka Squash Vine Borers.
Kevin
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Post by littleminnie on Feb 11, 2011 19:29:25 GMT -5
Here is my list.  pumpkin, big max pumpkin, cinderella pumpkin, giant pumpkin, magdalene pumpkin, small sugar pumpkin, white pumpkin, winter lux pie squash, acorn squash, black futsu squash, burgess squash, carnival squash, delicata squash, delicious squash, golden pippin squash, long isl cheese squash, marina de chioggia squash, mooregold squash, mus de provence squash, seminole squash, spaghetti squash, sweet meat squash, Tenn SP squash, thelma sanders squash, waltham butternut |
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Post by happyskunk on Feb 11, 2011 21:34:05 GMT -5
I'm considering
Sweet REBA Acorn
Paydon
Eastern Rise
Winter Luxury
Tahitian Melon
Kakai
Gill's Golden Pippin
Triamble
Yokohama
Red Kuri
Acorn Grex
Burpee's Butterbush
Table King Bush Acorn
Shishigatani
Australian Butter
Tromboncino
Carnival
Sweet Dumpling
Honey
Amir
Nagydobosi
Ovari
Beloplodny
Vitaminnaya
Volga Grey 92
Volzhskaya
Burpee's Fordhook Zucchini
Zucchino da Fiore
Bianco di Sicilia
Bumblebee Zucchini
Afro Man Zucchini
I really do not think I will have space for much more than a few non bush types. Growing a lot of corn, potatoes, and broccoli this year that will take up most of my space. Please help! I need to cut this list way down.
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Post by Joseph Lofthouse on Feb 12, 2011 0:28:00 GMT -5
Butternuts:
My short-season landrace (88 days last year). I'm intending on a few patches.
Large Long-necked
Medium long-necked
Tiny butternuts
Medium Butternuts
Large Butternuts
F2 Long-Necked X buckskin pumpkin (Trying to transfer orange flesh to long-necked shape.)
Black Futsu (Seed not grown by me before)
I don't intend to grow buckskin pumpkins this year, or the weird things like cheese pumpkins or long of naples. And no Seminole squash!
Pepo Acorn Squash:
Grexes from Homegrown Goodness and Long Island seed.
Pepo Summer squash:
Whatever is handy about 20 varieties and a couple grexes. A half dozen seeds from each: zucchini, crookneck, patty pan, 8-ball, in lots of colors, etc.
Small Pepo Gourds:
Whatever survived the mouse attack. AaaaarrrrrgggH! That @#$%&* animal is still in my truck. It ate a packet of sunflower seeds last night. Maybe it's my kids gerbil that escaped it's cage never to be seen again.
Pepo Winter squash:
A few spaghetti squash for the people that confuse me by saying that they like them.
A few F1 and F2 crosses like Stripetti.
I'll skip Delicata this year.
Angiosperma:
A few landraces from Native Seeds Search. I'm expecting them to be too long season for my garden. A few ripe fruits would be enough to start the adaptive selection process.
Maxima:
Tiny orange hubbard. 75 days.
Buttercup.
A few large hubbard, and a few banana. Not that I'm happy about them, and not that they'll sell at market, but they look really cool in the back of my truck, and someone will want them for porch decor. I forgot to save seed from "That Orange Warty Thing". Boo Hoo! That was a really clever squash. Hope to plant Turk's Turban this summer. Dug the furrow for them last spring, but somehow didn't get the seeds in the ground.
Pepo Pumpkins:
Howden, Little wee, and whatever else I end up planting for people that get a weekly basket from me.
Bitter Melon.
And then just odds and ends: Things that don't have labels any more, seeds that fell out of an envelope, seeds from squashes that looked great in the produce department, things that people sent me in swap and I don't feel like looking up the variety on the Internet, etc.
I'm going to get bold this summer and attempt to start growing my own pepo seed. That's always daunted me in the past, because there are so many varieties of pepo, and I am not willing to do hand pollination, so I have to grow in isolation and that takes so much space.... Oh well, if I don't try then I may never know how easy it is or isn't.
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Post by klorentz on Feb 12, 2011 1:50:10 GMT -5
Wow some good stuff there gang.Looks like we will all be having fun growing pumpkins and squash  Kevin |
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Post by mjc on Feb 12, 2011 2:11:23 GMT -5
Small Pepo Gourds: Whatever survived the mouse attack. AaaaarrrrrgggH! That @#$%&* animal is still in my truck. It ate a packet of sunflower seeds last night. Maybe it's my kids gerbil that escaped it's cage never to be seen again. Murphy says...YES! We have a winner! |
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Post by atash on Feb 12, 2011 15:01:58 GMT -5
My list isn't very impressive, but that's rather the point as I want to concentrate all the attributes I want into fewer varieties. We're looking for early, smallish fruits with small seed chambers filled with big seeds (fewer, bigger seeds packed tighter into a small seed chamber), smooth, deep-colored flesh, good flavor, attractive shells (sells better!), and the best keeping qualities possible. Smaller fruits easier to ripen and easier to use up so that you don't have to refrigerate or freeze leftovers, though we don't want them so small it compromises keeping qualities. If you need more to feed a crowd, just use more of them. Bigger seed related to quicker jump-start in the spring for those of us outside of prime squash country. Less "fluffy" fruit packs better for storage, and are easier to serve as you get big chunks of flesh instead of a thin layer of flesh clinging to the shell; some squashes have inadvertently been selected for huge seed chambers full of air, by selecting for size without regard to being solid. Raymondo sent me some F2 Lady Godiva x Thelma Sanders Sweet Potato (thanks, Bud!  ). We're going to be looking for Pepo types that have both naked seeds and edible flesh. Since there really isn't much tradeoff between seeds and flesh--squashes HAVE to make seeds being annuals!--it is perfectly reasonable to ask for both being suitable for food. I know there are already dual-purpose types--in fact I have one--and maybe Canada Mike found some that are good--but these really need more work. I also have Thelma Sanders Sweet Potato, Sweet Dumpling (a disappointment; it has not performed well for me. I'll use it for some breeding but am not interested in growing it out), Triple Treat (the pumpkins are too late and too full of air, and the seeds are not quit completely hull-less), & Lady Godiva. I have some Honeyboat and probably a few seeds left of Sugarloaf, but I recently acquired some of Mike Hessel's line of Sugarloaf. The interesting thing about these Delicata types is that unlike the older Delicata types they do not seem to be prone to powdery mildew. I do NOT recommend any of the older Delicatas, nor do I recommend "Cornell's Bush Delicata". Sugarloaf and Honeyboat are just incredibly sweet. A tad pale in color though; I want something deeper. I've got plenty of maximas. Buttercups can be quite early but they are lousy keepers due to the weak spot right under the "cup". I consider that a defect so I am selecting it out. I suspect that once I've selected it out they're not really "buttercups" anymore. I started with Uncle David's Dakota Dessert and Bitterroot Buttercup (rare variety; probably doomed to market failure with a name like that; "Bitterroot" refers to the Bitterroot valley in Montana where it comes from). I'm going to add some Kubocha to the mix. Idea is small green early maxima pumpkins with the seed chamber in the middle of the fruit not dangerously close to the edge. That weak edge not only compromises their structural integrity, it's where they start rotting. Lousy keepers.  Also have some Katy Stokes Sugar Meat, which is a stabilized cross of Sweet Meat to something else, that is a little smaller than Sweet Meat. Those interested in Sweet Meat might want to look for the Oregon Homestead line. It's hard to find; I think maybe I ran into exactly one vendor who has it, can't remember which. It will probably sell out. We've got lots of a squash whose real name I think is "Pilar", but it shows up in this part of the country as some variation of "Zapallo/Zapallito (Rondo) de Tronco". Someone read the description off the pack of seeds, and thought that was its name. It's a SUMMER maxima type from near Buenos Aires, Argentina, bred for "clear bright green" fruit and semi bush-type habit. "Zapallo" means winter squash, "Zapallito" means summer squash, "rondo" is round, and "de Tronco" means that it's a maxima type. We've got lots of that. Although bred for summer squash you can let them ripen fully, and Tom got hold of one of these and really liked it, so we're selling some seed and growing out some more. I like the idea of a dual-purpose summer/winter squash, and think it could be popular because of the "bush" habit. I've got some other maximas I'm not sure what to do with. I've got a few Moschatas and I'm wondering what to do with them. Burpee Butternut is one of the few Moschatas that will fully ripen here. It's a bush type that makes small butternuts. It's probably the diminutive size of the plants and fruit that makes them ripen early. I wonder if I could improve it by encouraging bigger seeds. Moschatas seem to be the most disease-resistant and the best keepers, but also the most heat-loving. Hard to ripen. I grew a "Tahitian Melon Gourd" aka "Neck Pumpkins" once (just a particularly long-necked butternut), and got exactly one fruit. Moschatas are also rare enough it's hard to find particularly early types. |
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Post by atash on Feb 12, 2011 15:13:10 GMT -5
Oh, wow, I just ran into a picture of the Australian Butter squash that Raymondo gave me seeds for. That's a nice-looking squash!
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Post by klorentz on Feb 13, 2011 0:02:16 GMT -5
Oh, wow, I just ran into a picture of the Australian Butter squash that Raymondo gave me seeds for. That's a nice-looking squash! Yep. I will be growing it for the first time this year.Heard some good things about it so maybe we will have another permanent squash to grow.can't wait to see how it turns out.. Kevin |
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Post by raymondo on Feb 14, 2011 17:00:23 GMT -5
Australian Butter is one of my favourites - dense, sweet flesh and great colour, both inside and out. It has two attributes I don't like. It's almost too long for my season. It's a nail-biting ride to the finish (first frost). It's also more moist than I like, but that's just me. Other than that, it's excellent. I'm sure those growing it will enjoy it.
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Post by Leenstar on Feb 14, 2011 22:22:59 GMT -5
I haven't grown too many squash due to space issues. I really loved my Pennsylvania Crookneck squash. It was big, neat to look at and lasted on the kitchen counter for 5 months until my wife made some pies form it with tons left over. The outside was pale tan but it had the most amazing bright orange internal flash.
We never got around to eating it but we had a Jarradale in our pantry for about 7 months before my wife decided she didn't plan to use it.
This year I am planning to regrow that crookneck squash
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1066
gopher
Posts: 38
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Post by 1066 on Feb 24, 2011 17:12:00 GMT -5
I have some Australian Butter seeds that I got in a swap but have been wondering if the short season here in the UK will be ok or not. I guess I'll have to give them a try sometime
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Post by galina on Feb 26, 2011 18:27:11 GMT -5
I have some Australian Butter seeds that I got in a swap but have been wondering if the short season here in the UK will be ok or not. I guess I'll have to give them a try sometime First year no problem at all, second year it was too short. I need a warm spell after planting out to get them growing straightaway. But you are in a much warmer area, it should be fine. Nice squash, even had a yellow stalk, very unusual. |
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Post by raymondo on Feb 27, 2011 4:38:19 GMT -5
The yellow stem, for Australian Butter, is not a constant, at least not for me. Some have yellow stems, some plain old green.
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Post by extremegardener on Feb 27, 2011 7:27:53 GMT -5
C. maxima - Sibley - heirloom hubbard type, incredibly good keeper and outstanding sweet flavor. I make spring equinox kimchee with this and Gilfeather turnips.
C. pepo - Honeyboat (Delicata) and Kakai (hulless seeds), and I'm trialing a couple of Russian naked seeded varieties.
C. moschata - Betterbush - the only butternut that does well for me
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