Does anyone know the variety of squah/pumpkin that has a dense flesh. The ones I grew this year that I gave away to my Carribean and Asian friends were, in their opnion, watery. I did ask them for their honest opinion. Unfortunately no one knows a named variety except that they are an orange colour.
our uchi kuri re dense, having to use a cleaver to split them ;D
Hi
what about the Australian Blue or Crown Prince. Nice firm orange flesh, my personal faves :). Or maybe try growinng Butternut type squash.
What were your friends using the squash for - pies, curries, roasted?
one other thought - were the squash fully ripe? I know that one I grew thiis year, Rouge Vif D'Etamps was quite watery, but I used it early on and I don't think it had ripened enough.
My friends use them for soup - caribbean style or curries. Gave the first lot away a few weeks after harvest in October, I think and then just before Christmas so they should have been quite ripe.
I was going to say all the assorted aussie blues, perhaps the buttercups like Burgess adn Bon-Bon. the various hubbards (uchi-Kuri is a nice small one, but you need tree-cutting equipment to get into the big ones.....
chrisc
Have grown Crown Prince and Uchi-Kuri for a couple of years - would say both are dense fleshed and very tasty. Former can grow pretty big - 4kg - and killer to get in to, ended up buying electric knife just for that but keeps for ages.
Going to try Bon Bon & Cha Cha this year as well - they sound rather yummy.
Tried Uchi Kuri but everyone appeared rather unhappy because they were small. Grrrr
Well if it is the size you/they want then Queensland blue and pink or blue banana and delicata are hard to beat..all have good dence flesh...sort of fruit you can feed army with.. ;)
I grew Avalon this year - very happy with them. Lovely firm, sweet flesh.
Boston Winter gets pretty big.... you'll need a culinary chainsaw though......
Goodlife is that your stash?
marina di chioggia are very dense and good flavour. Plant gave me 3 pumpkins, one an unusually large 55lb for the variety
Thanks for your replies.
Goodlife is that your stash?..you mean the photo.. ;D..yes..some of the last autumn yield..I think I still have about 1/3 to get through..I'm growing proper 'pumpkin-belly' ;D
Winter squash should not be picked until the foliage has died down, so that you get the maximum flavour and sweetness.
Tozers advice to their commercial growers. "It is the last 10 days of curing when the stems are beginning to dry and go corky that leaf area is required to photo-synthesise the final field cure and sugar levels of the variety. "