I grew the Red Kuri last season and am really liking the flavor. I'll probably plant one vine again this next season along with trying a new squash too. Thanks for the ideas you've presented.
Thank you for the recommendations! I've grown Waltham before and it did well here too. But I think 'Harrier' does even better - though I would have to grow them during the same season to be able to really compare!
Thank you! We've eaten almost all of them by now and I can say the butternut Harrier and the 'mystery squash' were our favourites. I'm sowing even more varieties this year and am looking forward to reviewing them in the fall :-)
Hi Vera..im growing pumpkins too every year.and i had grown only 1 variety but i am not really sure if this was Australian grey or the crown prince.its Round and has blue grey color and orange flesh.taste realy good absolute a favorite in our household.i had save so many seeds and i keep growing it every year.if ur interested to grow the same i can share it with u.
I enjoyed watching your 2016 squash video. I don't know where you are located (Europe? North America?) but I suspect your climate is similar to mine in Eastern Massachusetts, USA. I have a modest size garden with very limited sunlight but I enjoy growing winter squash, especially varieties I cannot purchase commercially. Your 2016 harvest of Tonda Padana Italian winter squash looks unripened. When Tonda Padana ripens (chemical process whereby bitter tasting starch converts to sweet tasting sugar) the external ribs of this squash turn from green to brilliant yellow. I grow Tonda Padana (and other winter squash) and harvest the fruits in Mid-October before the first frost. Some of these squashes are only partially ripened and I must allow them to sit in a warm, sunny window for another month or two (or three!) before they fully ripen. Tonda Padana requires long vines and yield only 1 or 2 fruits per vine but each squash usually weighs about 10 pounds. A fully ripe Tonda Padana has a dry, sweet flesh and is similar in taste to butternut squash, only better. Much better. Trick is to let the squash fully ripen. I'm new to UA-cam and will look for your other videos. Thank you.
William Brett Thank you, William! I’m in the Netherlands and I think you’re right about the Tonda Padana squash-it has not fully ripened on the vine here and I think our climate might just not be the best for it. The season is a little too short and our summers are usually not very warm. The squashes ripened a little more inside but I suspect did not get as sweet as yours!
I usually harvest one or two fruits per plant (each season several more fruits begin grow on the vine but then die) but they weigh between 10 and 14 pounds apiece. This season I harvested 6 fruits between two plants (vines). I think the growing season in the Netherlands might be good for Long Pie Pumpkin, considered to be THE BEST (sweetest) winter squash for making pumpkin pies. Long Pie Pumpkin winter squash was once commonly grown in Maine, USA (cool climate). I planted this species for the first time in 2017 and will plant again in 2018. Fruits are harvested when they begin to turn orange (late September or early October) and then continue ripening indoors during the next few weeks or even months. The slow, gradual ripening is the reason this species of winter squash is not commercially grown here in the United States. I purchased my seeds from President Thomas Jefferson's Monticello estate in Virginia, USA. Seeds are available via mail order. From what I've read about this species the fruits keep well in storage. I will send you a photograph of some of my still-ripening 2017 Long Pie Pumpkin winter squash if you are interested. Just let me know. For what it's worth, my ancestors (on my mother's side) emigrated from Holland in the 1880's. Family surname is Kievit. 'Hope to visit the Netherlands someday.
Thanks for the recommendation, William! I will look up Long Pumpkin Pie squash and see whether we can try it next year. Fun to hear about your Dutch roots!
During the summer of 2017 my garden had two vines of Long Pie Pumpkin Winter Squash (often named THE BEST pumpkin for making pies, muffins, and pumpkin bread). Seeds were obtained from President Thomas Jefferson's Monticello estate in Charlottesville, Virginia, USA. and are available online from the museum store. Unusual variety. Ripens mostly indoors after harvesting so it's a good candidate to row in the chilly Boston suburbs. Yesterday I cut up my 2017 harvest, steam cooked the peeled fruits for 25 minutes, and mashed the cooked fruits with a small fork. This squash tastes absolutely delicious! Sweeter and better tasting than Waltham Butternut. I would be happy to send you several photos of this squash and in various stages of preparation if you provide me with an email address. Otherwise, I suggest you look up Long Pie Pumpkin winter squash and Snake Root Farm in Maine. (strange name for a small but highly recognized organic farm). I don't think you'd be disappointed with this variety.
I store them in crates under the bed in my unheated bedroom. The temperature is not as important as in other crops (they don’t need to be stored in a cellar). Butternuts and Hubbards generally store really well
@@GrownToCook Thank you. Do you think that I could grow them on a trellis if I use cloth hammocks made from T- Shirts? Or do you think that they are too heavy? I ask because there are snakes in our area & like to see where I'm stepping.
@@flowerpower2079 I have grown even very large fruits on a trellis, without supporting them in any way and had no problems with fruit breaking off ever. Definitely possible! You can also opt for squash with smaller fruits.
Raul Flores Originally, yes. But many of these squash varieties are nothing like the types that existed pre-colonialism. These types are very much native to the regions that brought them back and changed them over time.
Thank you. I've never eaten winter squash, so I appreciate that the information that you have provided. It would also be nice if you had videos showing how to prepare them. 🍓☺🍎🍋🐦🍐🍇
I do have a video featuring a few of my recipes on the channel, please check it out! And if you’d like, there are even more recipes on my blog www.growntocook.com
My favorite way to eat winter squash is to slice them about an inch thick and saute them in a cast iron skillet with a lid with butter. The skin comes off real easy after cooked. A big knife or machete, very sharp, is needed to slice them. Cut into the middle, then rotate the knife slowly. An easy way to open squash is drop it on pavement, but then you won't have nice slices.
I think my favourite from that year was the butternut and the spaghetti squash. From this year (ua-cam.com/video/bqSqKxTOOsU/v-deo.html) it was 'Anvers'. 'Lakota' is very good to eat too, but the size is a little too much for our family :)
Thank you for your review of the squash you grew. We like to grow Long Island Cheese Pumpkin, and we grow it in our zone 7 garden in the leaf compost pile. It grows as large as the one that grew in your compost pile. It is a Heritage Variety that was almost lost, as it is not a good traveler because of its shape. Very popular for pies, and I make cakes and soup out of ours as well. Baker Creek is where I got the seeds from. Two others that we tried last year, from roadside farmers stands were HoneyNut, which is a butternut variety. We liked the taste very much. I found the seeds for them at Territorial Seed, and another, that I have not found yet in a catalog was Baked Potato Squash. It has the shape of an acorn squash, but it pale flesh in color on the outside and nearly white on the inside, like a potato. I am looking forward to checking out your squash soup recipe. Thank you. Happy Gardening! Catherine
Thank you, Catherine, for sharing! I'm adding Honeynut to my list for this year because one of my goals is to compare several butternut squash varieties!
@@GrownToCook I translate some info from Bai du Bai ke (the Chinese version of Wikipedia), hope it can help you! "Xu xi jiang bing gua（玉溪姜柄瓜） is an excellent pumpkin variety in Yunnan. It has good yield, strong disease resistance, strong adaptability, good quality, moderately sweet and creamy, tender, and refreshing, unique flavor, stable price, and good cultivation benefits. It is well received by vegetable farmers and very popular with consumers, it is the largest pumpkin variety in central Yunnan. Seedling methods Nutritious pots are used to raise seedlings, reducing field management costs. Xu xi jiang bing gua does not have strict soil requirements, but fertile, neutral, or slightly acidic sandy loam is better. The following four points should be paid attention to during cultivation: 1. Water and fertilizer management; 2. Intertillage and weeding; 3. vine buried ( burying vines in the ground to encourage the side roots development) and pruning; 4. Artificial pollination. It has strong resistance to pests and diseases and has relatively few pests and diseases. The main diseases are powdery mildew and downy mildew, and the pests are mainly aphids."
Jacob Gilbert Thanks for the tip! I got seeds for Baby Blu Hubbard from a different company this year and it came true but I only got 2 fruits so unfortunately it was not a good performer in our climate. Here’s a link to this year’s winter squash review: ua-cam.com/video/1X2lEslMAvY/v-deo.html
Found your channel very recently and Love your beautiful gardens. Thanks 😊
I grew the Red Kuri last season and am really liking the flavor. I'll probably plant one vine again this next season along with trying a new squash too. Thanks for the ideas you've presented.
You've got some lovely pumpkins darlin
In zone 6a, south central Illinois the Waltham Butternut squash and the Acorn squash do very well. We probably have similar temperature.
Thank you for the recommendations! I've grown Waltham before and it did well here too. But I think 'Harrier' does even better - though I would have to grow them during the same season to be able to really compare!
The netherlands(or at least most of it) is generally considered zone 8.
We enjoy our butternut squash by making a roasted butternut and apple soup during the late fall, early winter.
That sounds delicious!!
Thank you for this info.
A lovely collection - I hope they made for good eating. I'm a butternut fan, myself.
Thank you! We've eaten almost all of them by now and I can say the butternut Harrier and the 'mystery squash' were our favourites. I'm sowing even more varieties this year and am looking forward to reviewing them in the fall :-)
A really helpful video. Thanks for this!
I'm glad you liked it! We are growing many new squash varieties this year, so I want to film a review about those, too!
Hi Vera..im growing pumpkins too every year.and i had grown only 1 variety but i am not really sure if this was Australian grey or the crown prince.its Round and has blue grey color and orange flesh.taste realy good absolute a favorite in our household.i had save so many seeds and i keep growing it every year.if ur interested to grow the same i can share it with u.
I enjoyed watching your 2016 squash video. I don't know where you are located (Europe? North America?) but I suspect your climate is similar to mine in Eastern Massachusetts, USA. I have a modest size garden with very limited sunlight but I enjoy growing winter squash, especially varieties I cannot purchase commercially.
Your 2016 harvest of Tonda Padana Italian winter squash looks unripened. When Tonda Padana ripens (chemical process whereby bitter tasting starch converts to sweet tasting sugar) the external ribs of this squash turn from green to brilliant yellow. I grow Tonda Padana (and other winter squash) and harvest the fruits in Mid-October before the first frost. Some of these squashes are only partially ripened and I must allow them to sit in a warm, sunny window for another month or two (or three!) before they fully ripen. Tonda Padana requires long vines and yield only 1 or 2 fruits per vine but each squash usually weighs about 10 pounds. A fully ripe Tonda Padana has a dry, sweet flesh and is similar in taste to butternut squash, only better. Much better. Trick is to let the squash fully ripen.
I'm new to UA-cam and will look for your other videos. Thank you.
William Brett Thank you, William! I’m in the Netherlands and I think you’re right about the Tonda Padana squash-it has not fully ripened on the vine here and I think our climate might just not be the best for it. The season is a little too short and our summers are usually not very warm. The squashes ripened a little more inside but I suspect did not get as sweet as yours!
William Brett I am surprised though that your fruits were 10 pounds - ours are much smaller but we got more fruits per plant
I usually harvest one or two fruits per plant (each season several more fruits begin grow on the vine but then die) but they weigh between 10 and 14 pounds apiece. This season I harvested 6 fruits between two plants (vines).
I think the growing season in the Netherlands might be good for Long Pie Pumpkin, considered to be THE BEST (sweetest) winter squash for making pumpkin pies. Long Pie Pumpkin winter squash was once commonly grown in Maine, USA (cool climate). I planted this species for the first time in 2017 and will plant again in 2018. Fruits are harvested when they begin to turn orange (late September or early October) and then continue ripening indoors during the next few weeks or even months. The slow, gradual ripening is the reason this species of winter squash is not commercially grown here in the United States. I purchased my seeds from President Thomas Jefferson's Monticello estate in Virginia, USA. Seeds are available via mail order. From what I've read about this species the fruits keep well in storage. I will send you a photograph of some of my still-ripening 2017 Long Pie Pumpkin winter squash if you are interested. Just let me know.
For what it's worth, my ancestors (on my mother's side) emigrated from Holland in the 1880's. Family surname is Kievit. 'Hope to visit the Netherlands someday.
Thanks for the recommendation, William! I will look up Long Pumpkin Pie squash and see whether we can try it next year. Fun to hear about your Dutch roots!
During the summer of 2017 my garden had two vines of Long Pie Pumpkin Winter Squash (often named THE BEST pumpkin for making pies, muffins, and pumpkin bread). Seeds were obtained from President Thomas Jefferson's Monticello estate in Charlottesville, Virginia, USA. and are available online from the museum store. Unusual variety. Ripens mostly indoors after harvesting so it's a good candidate to row in the chilly Boston suburbs.
Yesterday I cut up my 2017 harvest, steam cooked the peeled fruits for 25 minutes, and mashed the cooked fruits with a small fork. This squash tastes absolutely delicious! Sweeter and better tasting than Waltham Butternut. I would be happy to send you several photos of this squash and in various stages of preparation if you provide me with an email address. Otherwise, I suggest you look up Long Pie Pumpkin winter squash and Snake Root Farm in Maine. (strange name for a small but highly recognized organic farm).
I don't think you'd be disappointed with this variety.
Winter squash is one of the best sources of potassium.
where do you store them over winter? And at what temperature?
I store them in crates under the bed in my unheated bedroom. The temperature is not as important as in other crops (they don’t need to be stored in a cellar). Butternuts and Hubbards generally store really well
Are you growing these on the ground or on trellises?
The majority were grown on the ground
@@GrownToCook
Thank you.
Do you think that I could grow them on a trellis if I use cloth hammocks made from T- Shirts? Or do you think that they are too heavy?
I ask because there are snakes in our area & like to see where I'm stepping.
@@flowerpower2079 I have grown even very large fruits on a trellis, without supporting them in any way and had no problems with fruit breaking off ever. Definitely possible! You can also opt for squash with smaller fruits.
Tell my mom to make nice soup for me!
It's worth mentioning that all types of squash or pumpkin Etc all come from The Americas. Squash is only native the Americas
Raul Flores Originally, yes. But many of these squash varieties are nothing like the types that existed pre-colonialism. These types are very much native to the regions that brought them back and changed them over time.
Thank you.
I've never eaten winter squash, so I appreciate that the information that you have provided.
It would also be nice if you had videos showing how to prepare them.
🍓☺🍎🍋🐦🍐🍇
I do have a video featuring a few of my recipes on the channel, please check it out! And if you’d like, there are even more recipes on my blog www.growntocook.com
@@GrownToCook
Thank you. I'll do that.
I'll also subscribe today.
My favorite way to eat winter squash is to slice them about an inch thick and saute them in a cast iron skillet with a lid with butter. The skin comes off real easy after cooked. A big knife or machete, very sharp, is needed to slice them. Cut into the middle, then rotate the knife slowly. An easy way to open squash is drop it on pavement, but then you won't have nice slices.
What was your favourite?
I think my favourite from that year was the butternut and the spaghetti squash. From this year (ua-cam.com/video/bqSqKxTOOsU/v-deo.html) it was 'Anvers'. 'Lakota' is very good to eat too, but the size is a little too much for our family :)
Mystery squash looks like calabaza aka crookneck, west Indian pumpkin
Thank you for your review of the squash you grew. We like to grow Long Island Cheese Pumpkin, and we grow it in our zone 7 garden in the leaf compost pile. It grows as large as the one that grew in your compost pile. It is a Heritage Variety that was almost lost, as it is not a good traveler because of its shape. Very popular for pies, and I make cakes and soup out of ours as well. Baker Creek is where I got the seeds from. Two others that we tried last year, from roadside farmers stands were HoneyNut, which is a butternut variety. We liked the taste very much. I found the seeds for them at Territorial Seed, and another, that I have not found yet in a catalog was Baked Potato Squash. It has the shape of an acorn squash, but it pale flesh in color on the outside and nearly white on the inside, like a potato. I am looking forward to checking out your squash soup recipe. Thank you. Happy Gardening! Catherine
Thank you, Catherine, for sharing! I'm adding Honeynut to my list for this year because one of my goals is to compare several butternut squash varieties!
Mystery squash resembles a Seminole Pumpkin.
Thank you! I will check it out. It turned out to be very tasty too, so I would really like to know what variety it was :-)
Actually, in Yunan province, China, people usually eat the young Yuxijiangbinggua, just like zucchini! PS: Yuxi is a city name of Yunan province.
Thanks for sharing, I didn't know that and it was hard to find much info!
@@GrownToCook I translate some info from Bai du Bai ke (the Chinese version of Wikipedia), hope it can help you!
"Xu xi jiang bing gua（玉溪姜柄瓜） is an excellent pumpkin variety in Yunnan. It has good yield, strong disease resistance, strong adaptability, good quality, moderately sweet and creamy, tender, and refreshing, unique flavor, stable price, and good cultivation benefits. It is well received by vegetable farmers and very popular with consumers, it is the largest pumpkin variety in central Yunnan. Seedling methods Nutritious pots are used to raise seedlings, reducing field management costs. Xu xi jiang bing gua does not have strict soil requirements, but fertile, neutral, or slightly acidic sandy loam is better. The following four points should be paid attention to during cultivation: 1. Water and fertilizer management; 2. Intertillage and weeding; 3. vine buried ( burying vines in the ground to encourage the side roots development) and pruning; 4. Artificial pollination. It has strong resistance to pests and diseases and has relatively few pests and diseases. The main diseases are powdery mildew and downy mildew, and the pests are mainly aphids."
Belgian squashs
buy legit 99 cent blue hubbard from migardener
Jacob Gilbert Thanks for the tip! I got seeds for Baby Blu Hubbard from a different company this year and it came true but I only got 2 fruits so unfortunately it was not a good performer in our climate. Here’s a link to this year’s winter squash review: ua-cam.com/video/1X2lEslMAvY/v-deo.html