I decided to harvest all of the squashes today. The stems were dry and woody, so that tells me it's time. This was a nice harvest, and some are new types that I never grew before. I regret a little bit not isolating the blossoms and hand pollinating each with its own variety, but at the time that wasn't an option. I also did not realize how much I wanted to save seeds this year.
There are some new types - the Red Kuri Japanese squash produced quite a number of small, acorn-squash or larger size squashes. The Japanese Kobucha squash, on the other hand, made only one. The Pink Banana Squash made two very large and several small to large squashes, but one large one was vole-chewed and developed rot as a result. No waste - that went to chickens who will eat the squash and its seeds. That's OK, I got mine too. Then my other favorite is the Galeux d'Eysines pumpkin (Apparently "Galeux" means scruffy or scabious) - beautiful pumpkin and makes really good pies. So does Pink Banana Squash, which is special because my great aunt Emma gave me seeds to this one 55 years ago, I grew them and my mom used them to make pies. These seeds were from Baker Creek heirloom seeds.
There are also some summer squashes, which will be used in a couple of weeks, and the two big stripy / green ones are heirloom Italian Zucchinis that I am saving for seeds. I hope the progeny are not a tasteless mix, so next Spring I'll grow one from the old packet as well. The big white one is "Illinois Squash" which I've never eaten and which I don't know what it will be like.
Those yellow summer squash are incredible good prepared as follows. Slice into French Fry shape slices. Don't try to skin them first, the skin is tender and cooks even more tender. Dust the slices with season salt, pepper, garlic powder, maybe some pepper flakes. Drizzle with vegetable or olive oil, stir, then air fry 400 F, 8 minutes, toss, air fry for another 8 minutes. The best breakfast or snack you can have.
You can also do that with Zucchinis.
