Pumpkins and squash are pretty similar. It’s a good thing we like both because not only are we going to have an abundant crop (I hope) of pumpkins but same with squash. This is the time of year I’m asking myself “Why did I plant so darned many?”
Squash Patch
This is one squash area. There are others . . several others.
There’s white scallop squash and I see a few babies starting to appear. I love that this is a “very ancient native American heirloom squash”.
White Scallop Squash
There are blue hubbard squash, which I’ve never grown before. They’re babies and not blue yet.
Hubbard Squash
There’s spaghetti squash.
Spaghetti Squash
There’s plain old zucchini!
Zucchini
The lemon squash are over by the tomatoes. I am going to fill the dehydrator with them today.
There’s also Georgia Candy Roasters. Some think of this more as a pumpkin because it makes such delicious pies, that really taste like pumpkin pie but it’s good cooked like a squash or even baked in a casserole like a sweet potato.
Georgia Candy Roaster
One last squash is called a Seminole Pumpkin which is a wild variety supposedly found only in Florida. I did see on the reviews that folks grew it in Georgia and Arkansas so I’m trying it. A friend sent the seeds. As hot and humid as it’s been here, it may just feel like Florida to a squash vine. We’ll see.
That’s the squash we have growing. I’ll keep you posted on how well it all does.
Sue says
Have you every tried small (maybe 6″) zucchini slices in your spaghetti sauce? We love chunks of zucchini in the sauce.
Donna says
I make my regular dressing (like Thanksgiving) only a smaller amount and put squash and browned breakfast type sausage in it. Bake it for about an hour and use it as a main dish. I started doing it when my son was little because he would not eat vegetables. I would mash the squash so he couldn’t see it and he would eat it like crazy. One day he caught me putting the squash in and had a fit.
Debi says
I love both pumpkin and zucchini and when my uncle used to grow it and tomatoes too – we used to have an abundance of it. We would cook tomatoes, onion and zucchini together and thicken it with a gravy type flour and freeze it in small batches and use it as gravy over our steak and chops. Yum – might be on the agenda today I think.