Harvest to Table

Squashes and pumpkins are members of the gourd family. Summer squashes and pumpkins originated in Mexico and Central America. Most winter squashes originated in or near the Andes in northern Argentina. Summer squashes–zucchini, patty pans and cocozelles (Italian for vegetable marrows)–have whitish or yellow flesh. They are the quickest to harvest–picked in summer while immature [...]

Squash growing success will come with a few simple growing strategies: • Plant several squash plants. This will ensure at least one is successful and survives pests and diseases. Stagger planting times or plant seed and transplants at the same time for continuous harvest. • Give squash the space recommended. Check spacing requirements for each [...]

Winter squash is a frost-tender, warm-season annual. Winter squash is grown to maturity on the vine, until the skin is very hard (unlike summer squash which is harvested while the skin is still tender). Popular winter squashes include hubbard, butternut, acorn, delicious, banana, Turk’s turban, cushaw, and spaghetti squash. Sow winter squash seeds in the [...]

Native Americans called it isquoutersquash. The British call it marrow. Squash is the American English term. Zucchini, summer squash, winter squash, and pumpkins grow best once the air temperature averages 65ºF (18ºC). That means squash can be sown in late spring just about everywhere, and if you live in a long growing season region where [...]

Winter squashes are the most plentiful from early autumn until late winter. Unlike the summer squashes, the winter squashes must be cooked before they are eaten. Add winter squash to soups, stews, couscous, and curries. Use winter squash to make pies, cakes, muffins, cookies, pudding, soufflés, and cream desserts. Choose a winter squash—such as the [...]

Winter squashes are best from early fall through winter. Winter squashes are drier, more fibrous, and much sweeter than summer squashes. Their thick, hard shells can not be eaten—like summer squashes, but these squashes can be stored into the winter and almost into the early spring. The sweet flesh of winter squash becomes creamy when [...]

The peak-season for winter squashes is from mid-autumn through early winter. The Blue Hubbard Squash—which is also called the New England Blue Hubbard—is a great choice for a sweet tasting winter squash to serve on a cold, late autumn evening. The flesh of the Blue Hubbard is deep orange. It is dense and starchy and has [...]

Jack-o’-lantern or pie? That could be the question you ask when faced with a pumpkin in late autumn. The answer is simple. It’s in the size of the pumpkin before you. Pumpkin size: cooking and carving Small pumpkins are best for cooking. They will be sweet and delicious, perfect for pie fillings, breads, muffins and [...]

Winter squashes are best from early fall through winter. Winter squashes are drier, more fibrous, and much sweeter than summer squashes. The thick, hard shells of winter squashes can not be eaten, but the shells add to the period these squashes can be stored—ranging from 30 to 180 days. In addition to the sweet flesh [...]

The “summer squash” is a soft-skinned squash. The “winter squash” is hard-shelled squash. Summer squash might be more aptly named a “tender squash.” It has moist flesh and a tender skin. Tender, summer squash is harvested steadily from early to late summer. Summer squash is best eaten fresh, either raw, steamed, or sauteed. It will [...]