After months of dominating the veg patch with their vicious vines, all the winter squash plants have yellowed, shriveled or succumbed to mildew. There are still a few valiant flowers and newly formed gourds that must have been brought on by this warm spell. But today I decided it was time to brandish the kitchen knife and go for the chop.
Considering my utter lack of common sense when planting them, and the way the Blue Hubbards overpowered the bed, I was pleased with our harvest.
Butternut Ponca and Acorn Table Ace were almost annihilated by the blue brutes, but managed to produce one gourd each. We have two Marina di Chioggia, which look fantastic with their deep green skins, and three orange-green Turks Turbans.
The Blue Hubbard yield is six. They are so huge I feel quite overwhelmed at the thought of cooking them. When I tried to weigh the biggest one I got an error message on the scales.
The hubbards have been consigned to the garden shed until I can work up the courage to deal with them. But the others look quite pretty in the window.
All the winter squash we grew this year are heirloom varieties from Pennard Plants.