Allotment Stuff > The Basics

No fruit of squashes

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Paulh:
We're having to eat or give away most of the "Amoro" as they are beginning to deteriorate already. Luckily, there are plenty of willing recipients (well, it's a change from beans, courgettes and cucumbers!). I guess I didn't get the skins cured well enough, though I've got an idea that they didn't keep very well last time I grew that variety.

So, lots of squash roasted with onion and ginger, then the leftovers pureed for soup with ground cumin. A bit of a wintry menu when it's still mid-20s, but doesn't it taste good, especially with sausages.

Vinlander:
I realise this thread wasn't started as celebrating excess fruit, but I'm sure a lot of people have found that the only other option is a glut (as in my motto).

I recommend grated raw squash as an ingredient in coleslaw and for really big fruits the only answer is making very big jars of kimchi (so much more efficient than freezing it). 

When cooking I find nutmeg really improves the flavour - whether roasted, mashed or even candied. And the same goes for other veg like swede or sweet potato - even onions.

I've mentioned before how squash and orange sweet potato together can remove blandness - though this combination only works its full 'magic' with people who find them bland separately.

If you can comment I'd love to know what proportion of the population find this combination a game-changer - so far I've only found a few people - though I've heard that it has a place in Libyan Jewish communities.

Does anyone know how to set up a poll?

Cheers.

Deb P:
I had a lot of embryonic fruits fail and drop off this year, and ended up with 9 fruits from 8 plants!
The acorn and D’Etampes did the best but the Japanese squash didn’t do so well and the vines were quite scrawny. Plenty of pollinators around so I think it was weather related.

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