I only grew two Gem squash plants (seeds were from Gavin in a swap, thank you) but they ran away with production and despite using some summer time I've now got 29 mature fruit to use! Looking for inspiration please
they don't store very well. They're summer squash strictly
the flesh shrinks and goes a bit stringy with a strong flavour. I used the old ones in soups
Thanks Alkanet, though it's not sounding too promising! I'd thought to use them first and hoped they might be tasty enough for more than soup!
I just found the flavour a bit strong. Obviously have them stuffed with err stuff
I usually cut them in half, lay cut side down on a microwave dish, pierce the skin 4 / 5 times, cover with cling film, pierce the film, cook on high for aprox 5 mins or until flesh is soft. Scoop out seed cavity, fill with any filling you would use for a baked potato.
Cook as above, scoop out seed cavity, scoop out flesh mix with a little butter and seasoning, serve.
Thanks Squashman, I did indeed try one today, cooked in the microwave. I cut a hat off, scooped out the seeds, added salt, pepper and a small splash of olive oil, 5 mins cooking was just right. I thought at first it was going to be too stringy for me as it looks fibrous, in fact, the flesh when scooped out and (as suggested) mixed with a little butter was good eating. I also sprinkled on half a little freshly grated Parmesan cheese, very nommie!
I like the idea of using it as I would a baked potato :happy7: I think also some home-made passata cooked in it too would be good. I'm so glad these taste better than I thought, looking forward to eating the rest now :sunny:
Hi JayB - You really had a good cropping. We have harvested about 90 so far from about 10 plants this year and we started ages ago to eat them. They are going a bit hard now but will keep for quite a while yet. We have about 20 left on the plants and more in the kitchen waiting to be eaten :toothy10: They do tend to go hard the longer you leave them on the plant but hey just eat them every couple of days. Your harvest will be fine if you keep eating them every few days.
We generally just cut in half, bring to boil and keep on the boil for 10 minutes, drain and serve with butter, S&P and sometimes a small dash of sugar. When a bit harder we dont eat the pips like when they are soft..
By the sounds of things you only started to eat them today. You must start as soon as they are tennis/cricket ball size and you will find they will be really tender and soft so you can even eat the skins. Then just keep picking a couple every few days. We really love them and they are a real treat... We will have them for a few months along with the hubbards, crown prince, honey bear acorn squash and a couple of turks turban that trespassed from next door. So we will be ok for squash for quite a few months!!
Quote from: alkanet on October 08, 2013, 10:26:41
they don't store very well. They're summer squash strictly
the flesh shrinks and goes a bit stringy with a strong flavour. I used the old ones in soups
Those must have been really old... :toothy10: As I said above they will store for a while 6 weeks or so if picked when they are hard but start early and you wont have the problem of having to keep them too long.
Thanks for the cooking tips. You're right they have cropped superbly, I think I've probably only been taking fruit from the closer plant and not kept up very well. I picked 24 fruit from the other plant, with a few small fruit still growing! The last ten days or so of milder weather have brought a few more flowers! Will do better next year :drunken_smilie:
It's too late for new flowers to do anything as the first frost will kill the plants stone dead..
Yes, but shows how hard they try :happy7:
Yesterdays Gem, done in the microwave and eaten with Lemon and Coriander houmous, yum yum :happy7: