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Last Squash

April 8, 2011

So, last weekend we ate the last big squash of the season. It became chili, gratin, pancakes, squash with Moroccan butter, and then some soup. (It was a really big squash.)

I hadn’t been sure if the squash would really keep all winter long. Apparently squash, unlike other winter-keeping vegetables, like to be kept at about 55 degrees, which, conveniently, is just about the temperature our kitchen is at most of the winter, when we are running the woodstove in the living room for our main heat. So we piled up the squash on the side of the kitchen farthest from the stove and hoped for the best.

The other variety we grew, Long Island Cheese, was tastier, but it did start looking a little spotty by February. But this one was still perfect by the end of March.

The seed catalog called this variety Pennsylvania Dutch Crookneck, but the local Amish appear to call them Neck Pumpkins. This is a great variety, although we found out that they are still quite popular with the Amish around here, so we can actually buy them in the market very easily. So I don’t know if we’ll grow them again.

They’re much like a butternut, only, as the name suggests, they’re mostly neck, which is great! The long neck is very easy to peel, and then you can slice it into rounds. So if you want a squash for chopping up and cooking, rather than baking and scooping, it’s a great choice.

One Comment leave one →
  1. October 19, 2011 9:05 pm

    Here are my butternut squash memories, the style I learned from my mother:

    I haven’t seen that type of long neck squash. Interesting. I suppose it’s the same flavour too.

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