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Posts Tagged ‘winter squash’

Neck Pumpkin! (Pennsylvania Crookneck Squash)

17 pound neck pumpkin from my small kitchen garden

Central Pennsylvanians call these winter squashes Neck Pumpkins. The squash also goes by the name of Pennsylvania Dutch Crookneck Squash.

Grow winter squash in your kitchen garden! These plants always delight me with their aggressive growth which leads them to overwhelm tens of square feet of garden space. These are not plants for a small garden, though you might accommodate them by providing trellises and training the vines away from your other vegetable plants.

I’ve reported on neck pumpkins several times over the years. This one grew on a vine I set in the garden in mid-July. So, in just two months the plant went from seedling to harvestable 17 pound squash. There are more in the garden.

Neck Pumpkin Characteristics

Neck Pumpkin is a distinctively central Pennsylvania winter squash. The fruit is like a giant butternut squash though lighter in color and milder in flavor. Still, the squash is nearly all meat. This fruit is enough to make, perhaps, 14 pumpkin pies—or to serve squash side dishes at dinner for more than two weeks.

I plan to do a seed giveaway this winter and seeds from this neck pumpkin will be among the offerings. Check back in January or early February for details. Here’s video I recorded when I harvested the neck pumpkin in this post:

 

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Pumpkin and Pear Post Produce: October, 2011

Let’s start with “Post Produce.” Inspired by Garden Bloggers Bloom Day, Your Small Kitchen Garden blog sponsors Post Produce on the 22nd of every month. I encourage bloggers everywhere to tell the world what they’re consuming from their kitchen gardens. Do you have fresh produce? Are you using preserves?

Post your Produce and then return here and link to your blog so other Post Produce participants can see. I hope you’ll join me this month. (Here’s more about Post Produce.)

And My Produce Is…

This isn’t all the squash I’ve harvested, and there’s still more in the garden. Notice the two rather small squashes on the left side of the stack. One of those cooked down into exactly a cup of mashed squash that went into a pear and pumpkin pie.

For this, the second ever Post Produce, I present pumpkin! Well… it’s actually butternut squash, but I use winter squashes and pumpkins interchangeably in my baking. I have quite a heap of butternut squashes and neck pumpkins, and there are still four decent-looking but very small blue hubbard squashes on the vines.

But the story actually begins with pears. Pears have teased me for more than a decade as I’ve experimented to find compelling ways to incorporate them into baked goods. I’ve learned that concentrating pear juice by boiling away a lot of water barely intensifies the flavor, and by the time even very thick pear syrup combines within cake or bread, it might just as well have been raw sugar.

I’ve also made many custards that contained pear juice, but they’ve all tasted pretty much like regular old custard. In fact, this year I thought I’d finished with my whole “baking with pears” period. And then it struck me: I’ve had pumple pie a few times, and was always unimpressed (pumple is pumpkin pie with embedded apple chunks). But it seemed to me that combining pears with pumpkin would result in a much more compelling pie filling.

Ready for pie? Pears and raisins add texture and visual appeal to a slice of pumpkin pie. Please let me know what you think if you bake one of these beauties.

Experimenting with Pears and Pumpkin

I’ve made a few pear and pumpkin pies in the past few weeks. The first was poached pears baked into pumpkin custard, and it was fine. However, I felt it could use a bit more texture, so I made another that included homemade raisins. Along with texture, these provide flavor bursts that make the pie complex and unique.

I hope you’ll try my pear and pumpkin pie. If you do, please let me know what you think of it. I’ll be serving this at Thanksgiving, but I’ll probably bake a few others as long as there are fresh pears available at the local farmers’ market.

I put the recipe for pear and pumpkin pie on another page so it wouldn’t slow the loading of my blog. It contains a list of ingredients along with step-by-step instructions and many photos. Find them on the page titled Cooking Pear and Pumpkin Pie from Your Small Kitchen Garden.

Now You Post Produce!

Show off your garden produce in your blog. Then, return here and create a link to your Post Produce post. After you link, leave a comment so other participants can find you!

 

 

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Launching Post Produce: September 22, 2011

Sorry. I had to lead with sad apples. It rained nearly every day from apple blossom time until June. To grow pretty apples in such conditions, you need to apply anti-insect treatment constantly, and that gets really expensive. I can buy a bushel of apples for around $12 at the farmers’ market and I might have spent $40 or more to keep ahead of the rain. I gave up very early in the season, and this is typical of what’s on my trees now.

September 22, 2011 is the first Post Produce day. Because my Small Kitchen Garden has experienced its worst growing season in 16 years, I’m tempted to share scenes of sickly vegetables and rotting plants. But the whole point of this day is to Post Produce in celebration of kitchen gardening.

There have been some bright spots, despite the crazy weather, and I’ve captured many of them in photos. Captions accompanying the photos provide details. I hope you’ll join me in this monthly celebration of home kitchen gardening and post about your own produce. Find instructions for how to participate by scrolling to the bottom of this blog entry.

If any kitchen garden plant likes rain, it’s tarragon! I set three tarragon plants in a new bed last fall and they have grown into a forest. In fact, I cut them back aggressively about a month ago and already they are overwhelming the shorter thyme plants in front of them. Until this season, I’d grown tarragon only in containers, and I had no idea how massive these plants could become.

Another standout rain-lover in my small kitchen garden is sage. I moved several plants from a wooden barrel planter last fall, and they have exploded with new, lush growth. Those pretty flowers are invaders from my wife’s nearby ornamental bed. If I ever plant a show garden, I may pair these two much as they look in this photo.

I planted a 14 foot row of chili pepper plants in a repeating sequence of jalapeno, banana, and poblano. Apparently, that row ran above an underground lake and the plants’ roots were waterlogged most of the season; I harvested about a pint of tiny, shriveled peppers. Happily, I also set some bell pepper plants in containers on my deck. In a few more weeks, I expect nearly a dozen large fruits to be red or orange and ready to harvest. They all will end up in a pot of red pepper relish.

While my main garden bed spent two-thirds of the season as a swamp, my garden annex drained quite well (it used to be a sandbox), and bell peppers and poblanos I set there produced a modest number of fruits. It’s not a typical abundant haul, but we’ll enjoy a few meals that feature these smoky delights.

Cucumbers disappointed me this year. They grew vigorously in containers on my deck, but none of the fruits they produced were quite appealing enough to pickle whole. Still, I have used these little morsels in salad, and I’ll probably mix up some pickle relish with the dozen or so that are ready to harvest.

Yippee: green beans! This is my first significant harvest and I collected them today. I planted Kentucky Wonders to climb on my tomato trellises and all the plants died as a result of heavy rains in August. But I’d planted a short row in one of our ornamental beds, and they have grown into a nearly impenetrable clump of intertwined vines. This first picking could serve a family of four if three family members despised green beans. There are green bean babies on the vines, so I’m hoping our first frost is still a month away (though, given the way the season has gone, it wouldn’t surprise me if we got frost at noon today).

This year’s big winner is winter squash. Sure, there are water stains on some of them, but these neck pumpkins and butternut squashes look spectacular considering the season. The biggest neck pumpkin weighs about 12 pounds, and the heap weighs more than 50 pounds. There are several more fruits ripening on the vines (even as the vines drown from recent storms), and there are even a few Blue Hubbards in the garden showing some promise.

Join in and Post Produce!

Join the celebration and show the world what you’re eating from your garden. To participate, Post Produce on your own blog. You don’t have to post photos. List what you’re harvesting, write a poem about it, record a song… create whatever post celebrates your food-growing successes.

Then, return here and create a link to your Post Produce post. Also, leave a comment to entice other participants to visit your blog. That’s all there is to it!

For a few more details about Post Produce, follow this link. There you’ll find a bit about why I started Post Produce along with further suggestions for types of things you might post. I’ll watch for your Post Produce posts and visit every one.

 

 

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Painful Return to my Small Kitchen Garden

My artichoke plants are a semi-satisfying success in my small kitchen garden this year. I started several plants from seed indoors in February, and transplanted four into my garden in June. These plants clearly have no intention of making chokes this year, so I’ll devise cold frames or other cover to protect them from deep-freezing during the winter. Perhaps next year I’ll harvest some artichokes.

The growing season had already been tough on my small kitchen garden, and then I really let it go. I spent a week at the annual symposium of the Garden Writers Association, and left my garden to fend for itself. Things were pretty sketchy when I left, but they were downright distressing when I returned.

When I left, I had been collecting tomatoes but things had just gotten started. Plants were topping out at seven feet, and I’d harvested about three gallons of fruit. While there appeared to be many more fruits setting, some type of infection was spreading among the plants. Lesions that looked like late blight had started low on stems and leaves and they were working their way up the plants.

Small Kitchen Garden on the Brink

When I left, climbing beans were just starting to put out flowers. There were three distinct clusters of bean vines growing among the tomatoes. A too-small trellis in an ornamental bed supported too many healthy-looking, crowded bean plants,

Finding a fence panel out of position makes me a little uneasy: how long has it been this way? What classes of rodents have noticed? Is anyone now inside my kitchen garden? What might already be dying because critters have come-and-gone through this huge opening in the garden’s defenses?

When I left, a stand of sweet corn held the promise of, perhaps, two dozen ears for meals—assuming anyone harvested them as they became ripe.

When I left, my cucumber plants formed a bush of healthy green on my deck and they were flowering like nobody’s business.

When I left, my bush wax bean plants were bereft of mature beans, but there were many young beans starting, and plenty of bean flowers were open.

When I left, my winter squashes were putting out blossoms every morning. I hand pollinate my winter squash, so I dreaded missing so many days; no one in my family would be willing to pollinate the squash flowers.

The Sad State of My Small Kitchen Garden

The photos show and explain what I found when I returned to my small kitchen garden. For the most part, the garden’s situation is grim. There are some bright spots, and I’m confident things would be little different had I stayed home… sometimes the elements simply don’t cooperate with a kitchen gardener. It makes me unhappy for a bit, but eventually I shrug and look ahead to next season.

When I returned from the Garden Writers Association conference, my wife asked, “Where are your bean plants?” She had, apparently, looked for them so she could harvest beans, but she hadn’t found them. Sure enough, plenty of beans had matured beyond tender while I was away; I sorted through them to find young beans my family would be willing to eat… but it gets worse: When several of my tomato seedlings had failed in late summer, I had planted climbing beans in their places. The bean plants were healthy and poised to bloom when I left, but two plants were wilting badly when I returned. Those particular bean plants have since died.

Sure, most of my corn plants tipped during a big storm, but kitchen gardeners lament that corn always falls over. My sadness related to corn is that no one harvested any while I was away. There are, perhaps, two dozen ears that should have been eaten but that will, at best, be old and tough if I harvest them now.

I pick tomatoes when they just start to blush. These tomatoes are nearly fully-ripe. I found many overly-ripe tomatoes in my small kitchen garden after my weeklong trip… the green shoulders and cracks illustrate why I pick tomatoes at the first sign of pink and let them ripen indoors.

As sad as I was to find nearly-ripe tomatoes on my plants, this discovery made me much sadder: there’s no question my tomatoes have late blight; all my tomatoes. Many look healthy, but the plants they’re on are in horrible shape. My tomato harvest is done for this season—far too early.

The cucumbers also misbehaved in my absence. In fairness, had I stayed home they’d have been no different. Several oddly-shaped cucumbers developed, but none are compelling enough that I’d harvest and eat them. For this, I’ll concede I didn’t give them the best chance to succeed. I planted too many seeds in deck planters and they performed as if stressed. I’ll grow cukes in planters again, but I’ll set far fewer seeds per gallon than I did this season.

There is a bright spot in my small kitchen garden. Actually, it’s all over the garden: My winter squashes are in decent shape. On the left: a small neck pumpkin. In the center, two small butternut squashes next to a huge butternut; the rear-most squash (only partially visible) is at least five times the size of the one in front of it. On the right: a Blue Hubbard squash that doesn’t seem interested in becoming a giant. Still, it’s great to have several Blue Hubbards that have survived past the typical onslaught of Squash Vine Borers… I hope they survive this more than double the average rainfall for August and September.

This may be the champion squash in my small kitchen garden. It’s a neck pumpkin hanging on what I usually use as a pea trellis. The squash was about 22 inches long in this photo, and it has grown about three inches longer since I took the shot. I’ve seen neck pumpkins weighing more than 25 pounds!

 

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Winter Squash Damage at Your Small Kitchen Garden

I’ve written about squash flowers repeatedly in this and other blogs. Every morning in late summer, a new crop of flowers emerges. Blossoms remain full and open in the cool of morning, but they start to fade in the afternoon. If a female flower doesn’t get pollinated on the morning it opens, it probably won’t get pollinated.

Winter squashes are among my favorite harvests from my small kitchen garden. In late summer, winter squash plants put on a spectacular show as they blanket the planting bed and pop out dozens of bright orange blossoms. Squash fruits grow from miniature to full-size in a matter of a week or two—and for some types of winter squash, those fruits can be ginormous.

Winter squashes have rich, earthy flavors that work well sweet or savory… but that easily seduce you into mixing sweet and savory in the same dish. One of my favorite ways to prepare squash is to grill it with a light sprinkling of salt, pepper, cayenne, onion powder, and brown sugar. 

Winter Squash is Resilient and Durable

There’s a benefit of winter squash that many kitchen gardeners don’t consider when planning their gardens: some winter squashes are amazingly durable and resistant to damage. These characteristics make winter squashes extremely low-maintenance, long-term storage food products.

I picked this squash shortly after a small animal had chewed it up around the stem as you can see in the photo on the left. I set the squash to cure where it stayed warm and dry, and about a month later the damage had healed (as you can see in the photo on the right)! Even after such a sketchy beginning, the squash held up nicely until it suffered a new malady in April.

Six months after harvest from my small kitchen garden, this neck pumpkin was as healthy as I could hope. Yes, it’s the squash from the earlier pair of photos. Sadly, here after 6 months, gouges began to appear where last summer’s damage had healed.

As I explained in an earlier post titled Store Butternut Squash from Your Small Kitchen Garden, winter squash left on the floor of a mildly cool and dry room can keep from harvest through mid spring. In fact, even today (May 1) I have a few neck pumpkins on my dining room floor; they’ll be nearly as good eating today as they would have been last November.

As you’ll see in the photos, winter squashes protect themselves from damage. I harvested a neck pumpkin last fall that had all kinds of tooth marks from a small rodent. Many of those marks went through the squash’s skin. Within a month, all the holes in that squash had healed; the fruit had grown scabs and new skin even without assistance from an attached, healthy plant.

It became apparent that something was eating my carefully-stored winter squash… and it should have been no surprise: the residential rhubarb inspector of past blog posts is also a residential winter squash chomper. The year in which a puppy joins your household is not a good year to store winter squash on your dining room floor.

New Winter Squash Malady

While my winter squashes have kept well on my dining room floor, in April they began to show signs of an unlikely malady. Scratches appeared near the stem ends, and eventually whole sections of skin simply vanished. The cause became clear: PUPPY! Our chocolate lab puppy, Nutmeg, apparently likes the flavor of squash as much as I do.

Sadly, the squashes she has chewed aren’t healing; exposed damp surfaces have grown mold.

So, I offer an observation to amend my earlier post about storing winter squash: make sure the cool, dry floor where your store your squash is out of reach of family pets.

Our residential rhubarb inspector doubles as a residential dishwasher inspector. She gave me this look when I asked her if she had any idea what might be damaging the winter squash. It’s kind of impressive that so many puppies make it to adulthood.

 

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Your Small Kitchen Garden Seed Giveaway 2011

This is a paste tomato from which I harvested seeds for the giveaway. Yes, I fermented the seeds to kill bacteria and fungus, so they’re not likely to introduce disease to your garden. I believe this is an Andes tomato. It contains very little moisture and few seeds… it’s mostly meat. It tastes terrific raw, in salads, dehydrated, canned, and sauced. The plants are indeterminate, and I pluck suckers. In a bad growing season a plant yields 15 or more 8- to 12-oz tomatoes; in a good growing season, about 30.

THE FREE SEED OFFER CLOSED ON FEBRUARY 13, 2011 as stated originally at the end of this post. Chances are that I’ll have more seeds to give away for the 2012 growing season. Please check back in January or February of 2012.

FREE SEEDS! Your Small Kitchen Garden blog is celebrating its second annual seed giveaway. You might guess from the blog that I love to grow vegetables and fruit, and that I love to share my love for kitchen gardening with others. By giving away seeds, I hope to encourage other people to grow food and maybe share the wonder of it.

Last year, I gave away packets that contained seeds to grow Neck Pumpkins, Blue Hubbard squash, and Paste Tomatoes (probably of the Andes variety). I’m doing it again! Here are the details:

Small Kitchen Garden Free Seed Sets

The offer I’m about to describe ends on Sunday, February 13, 2011. A “set” of seeds contains three packets—enough to grow one hill of neck pumpkins, one hill of blue hubbard squash, and at least 20 paste tomato plants.

I’m not sure how many sets of seeds there will be as I haven’t yet butchered the blue hubbard squash. I anticipate approximately 45 complete seed sets to give away, but I’ll send some partial sets if I run out of one type of seeds. As things went last year, I ran out of blue hubbard squash seeds first and mailed a few sets that contained just neck pumpkin and paste tomato seeds. This year’s outcome depends on how many people qualify for seed sets.

One sad caveat: Seeds are available only to folks in the United States and Canada. I reviewed Australian import rules last year and realized if I tried to do that for every country, I’d be at it until the fall harvest… so US and Canada only, please.

The thing in this photo that looks like a big butternut squash is a neck pumpkin. It is remarkably like butternut (also shown): very resistant to Squash Vine Borer, orange flesh, tastes like butternut. These things can grow to 20 or 30 lbs, though my largest this year was about 12 pounds.

Earn Squash and Tomatoes from Your Small Kitchen Garden

Technically, I suppose I’m not giving away seeds; there are strings. Here’s what I ask for you to qualify for free seeds:

1. Leave a comment in response to this blog post. In it, tell me something about your preferences for tomatoes or squash. Tell me, perhaps, which you prefer, how you use them, or whether you’ve grown them… and make me laugh.

The blue hubbard squash in this photo is about a quarter the size of my chocolate lab. Thankfully, the dog didn’t fall asleep next to it or she might have awakened as a pod dog. This is a challenging squash to grow; it is very susceptible to Squash Vine Borer; all my blue hubbard plants succumbed without producing viable fruit in 2010. This year I’ll plant outdoors at the end of July… and I may use floating row covers to keep insects from laying eggs on the plants. If you get a few blue hubbard squashes from your plants, they could be more than 20lbs each. The meat of a blue hubbard is a rainbow of colors and has one of the best squash flavors I’ve ever tasted.

2. Complete and submit a form on the Contact Us page. If you want to receive seeds, I’ll need your snail mail address, so enter it into the form. Make sure you use the same email address on the Contact Us form that you use when you write your comment. Also, if you plan to promote your entry (read items 3, 4, and 5 below), please identify in the form the Twitter and Facebook identities you’ll use—and/or identify the URL of the blog on which you’ll post a link.

If you do items 1 and 2, you’ll go to the end of my mailing list to receive seeds. I’ll mail seeds on a first-come-first served basis until I run out of seed sets… but there are some twists. You can move up on the mailing list by doing any or all of the following:

3. If you’re on Twitter, tweet a link to this giveaway that includes the hash tag #skgseeds.

4. If you’re on Facebook, post a link to this giveaway and include the hash tag #skgseeds in the text.

Each day that you Tweet or post on Facebook as explained in items 3 and 4, you’ll move up one place on the mailing list. The most you can move up in a calendar day is two places—one for Tweeting, and one for a Facebook post.

5. Finally, you can get a top spot on my seed giveaway mailing list by posting something about the giveaway—along with a link to this page—on your own blog. What do I mean by “top spot?” I mean I’ll build a mailing list of bloggers who post links on their blogs. I’ll mail seeds to the entire list of bloggers (in the order that they post) before I mail to any other entrants.

At Least Get on the List!

Don’t let all these options throw you. At least leave a comment and post your snail mail address on a Contact Us form (items 1 and 2). Chances are you’ll get at least some paste tomato seeds. Of course, when you get your seeds, I hope you’ll think of me during the growing season and provide an occasional update—perhaps with a photo. I was pleased to hear from a few of last year’s winners. I enjoyed that my friend over at gardenmom29 posted photos of her neck pumpkins… I’m pretty sure the two in the 5th photo in her blog post grew from seeds she got in last year’s giveaway.

The seed giveaway ends on Sunday, February 13. I’ll mail seed packets in the week after that.

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