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I'm not sure what I would do without the windowsills either! I need to make some room for a couple of over wintering chillies yet.  The squash seem to store quite well on the windowsills (going on previous years) - but this year I was going to try and hang them in tights from hooks in the shed (old out house) ceiling, but haven't got round to sorting the hooks out - or getting any tights for that matter!

I did have a bit of fun colour coding and then thinking up the names - the French landing made me smile most cos of Harold / Norman and their merry men  ;)

1066  :)

Finally Immortalized!  Queensland Blue, Crown Prince etc.  Now we can eat.

Quote from: GrannieAnnie on October 09, 2010, 23:17:22
Finally Immortalized!  Queensland Blue, Crown Prince etc.  Now we can eat.

Fantastic !! ;)

Ohh..you are clever girl Annie...that's good!...and how long that took for you to paint it?
Now we can eat.
No :o...it's much nicer on the wall..why don't you eat the squashes instead? ;) ;D

Quote from: goodlife on October 10, 2010, 10:08:11
...and how long that took for you to paint it?

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A neighbor comes over once a week and we paint together. It usually takes a month but that includes one evening of dickering over what objects we want to paint and where to place them according to some hazy art principles. She has a great sense of humor so we giggle a lot while critiquing each of our "great masterpieces."

Nice one Annie

That is so good GA, and what better subject than squash to have on your wall! ;)

Quote from: Squash64 on October 10, 2010, 18:12:38
That is so good GA, and what better subject than squash to have on your wall! ;)

I just looked at your allotment link, Squash64. What a beautiful set of photos of all your allotment buddies with their wonderful, healthy looking produce and flowers.  It looks like you must all have a good time together especially getting ideas from growers of all different backgrounds.

GA - that is a wonderful work! Not only do you grow them, but you paint them and then eat them  ;D

Thanks for sharing  :)

Quote from: GrannieAnnie on October 09, 2010, 23:17:22
Finally Immortalized!  Queensland Blue, Crown Prince etc.  Now we can eat.

You are very talented!  Enjoy the squashes.

Quote from: GrannieAnnie on October 10, 2010, 19:10:15

I just looked at your allotment link, Squash64. What a beautiful set of photos of all your allotment buddies with their wonderful, healthy looking produce and flowers.  It looks like you must all have a good time together especially getting ideas from growers of all different backgrounds.

Thank you GA, we do have a lovely group of people and so far nobody has objected to having their photo on the website.

I sometimes think we are like a little United Nations here. Our latest plotholders are from Mauritius and Iraq with someone from Afghanistan almost at the top of the waiting list.

I love walking around the site and seeing how other nationalities grow things.  I will definitely be growing my squash up a Bangladeshi frame again but I will make sure it's strong enough next time!

I've have now used up my first ever queensland blue..now, is it normal for this variety but mine was really strongly melon/cucumber fragranced ???..I have never noticed this with any other squash before ??? It is not unpleasant just suprising..I know both are related and there was the similar flavour too when raw..but after cooking it all was 'job as usual' ;D

Quote from: goodlife on November 10, 2010, 19:39:34
I've have now used up my first ever queensland blue..now, is it normal for this variety but mine was really strongly melon/cucumber fragranced ???..I have never noticed this with any other squash before ??? It is not unpleasant just suprising..I know both are related and there was the similar flavour too when raw..but after cooking it all was 'job as usual' ;D

Yes, perfectly normal for a number of squashes.  Quite amazing if you haven't come across this before.

I've been baking "pumpkin" pies out of the butternuts and cannot tell any difference in taste from regular pumpkin.

Am looking forward to trying the Queensland as I heard it has a more vegetable taste whatever that means.

Had a bit of an emergency last night when I realised one of my Lunga di Napoli had started to rot at the stem end. Cut the bad bit off, hacked it into about a dozen lumps (of a size suitabel for one meal for me), roasted one for my tea and put the rest in the freezer....

Was this a wise move?
Also the one I ate (from the flower end and therefore with seeds etc removed) was almost like a vegetable spaghetti... Not unpleasant but I thought it would be smooth-fleshed.... I might try and make some ginger and squash jam with it....

chrisc

we ate the 1st of the Crown Prince's the other day - YUM!!! 1 meal for 6 of us  ;D

Debating which one to try next......

One of our uchi kuri looked a bit dodgy so seeds are roasting now, oops, just heard popping  ;D

Quite amazing if you haven't come across this before.
No I havent' come across it before..a have always grown odd pumpking and some butternuts but that is about how exiciting my squash growing has been..untill this year ::) I've never bothered growing in quantity as OH has been under training to learn to eat squash..it the skin is not orange and it doesn't looke like pumpkin he start being suspicious with his food ::) But 'we' getting there ;D ..and now that he has been munching away with different sorts variety in lottie will expand ;D ;D
We've had same training with every other veg that doesn't look like supermarket veg ::)..I keep repeating myself to him, "why to grow ordinary colour when you can grow...instead"..etc.. ;D