Tried a New Squash Variety
This past fall I tried out a new squash variety. It originates from China where they use it like a summer squash, but my preference is for winter squash so I let them stay on the vine. They are technically called (name down below) and I hope to naturalize them on the homestead.
Because we have our uber short six seasons (get the free cheat card for what to plant when by subscribing to this substack!), they weren’t on the vine as long as I wanted them to be. They didn’t end up curing all the way up, but I'm really hoping at least some of the seed is viable. I kept the biggest, fattest, most developed seeds to grow this spring.
In general, I love this squash. They are super dense as they age, which makes for a surprisingly heavy squash for their size. Their ribbing makes them really attractive, and I ended up with a spotty one, I suspect because a seminole pumpkin vine wandered by.
What I was really happy about was the flesh to seed ratio. The rind wasn't overly thick and the seeds, though plenty, didn’t make for a big cavity and scooped out really easy. I'll definitely be growing this one next spring!
As for January planting, I am behind (again) because my whole family came down sick (and last weekend was chicken processing day). I have tomatoes, peppers, eggplant, lettuces, brassicas, and chards to plant, but none of it is happening as I struggle to putter around the house and get dinner on the table.
I just want to grow food!! Is anyone else frustrated like that? Hope your week is going well and you've got something growing!
They are technically called Yuxi Jiang Bing Gua Squash (check out this varietyfrom Baker Creek: https://www.rareseeds.com/yuxi-jiang-bing-gua-squash) but I've been calling it Yuxi for short. Did you win the little FB challenge???
Cheers!
Maggie