Last year I couldn’t wait to plant the seeds I had saved from squash given to us by a friend in Montana. I should have waited a few weeks. The seedlings were ready to transplant into the garden way before it was warm enough. I managed to baby them until I dared to plant them outside and luck was on my side. I ended up with a great crop of squashes.
This year, I thought I’d be smarter. I waited until it was closer to spring and warmer weather. I planted the seeds of the crop from last year and so many popped up I was quite pleased with myself. Until … they grew so well they started stretching for the light too much and were getting gangly.
It was supposed to be getting much warmer by now! Where was that warm April weather? I was STILL too early. Now I’ll put these eager plants into individual little pots, give them a pat, and tell them, “Slow down. It’s not as warm as it should be. You’ll have to rein in your enthusiasm.”
Here is one of last year’s squashes. I hope to have many happy plants this year too.
When I look at this young beauty, I’m encouraged to work at getting a good crop of these buttercup squashes growing again this year. They are one of the tastiest, sweet squashes I know. Great keepers and delicious to eat. If I remember, I’ll share a recipe later this summer.
If we ever get some warm weather, you’ll have a great garden.
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I have a feeling it will come on very suddenly.
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What a wonderful squash. If it tastes like it looks, its very tasty!
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It does taste really good. It’s sweet and tender.
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If your weather is like ours, it will go from not warm enough to hot. It seems each year, autumn and spring bypass us with no “comfortable” temperatures. That’s a great looking squash! I’ll look forward to pictures of the new crop.
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You’re right, Jill. Last year it went from winter to summer in a day. No spring. And this year there was no autumn to speak of. It was summer one day, winter the next.
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That squash is such a beautiful green!
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Sure looked beautiful to me last year when I wasn’t sure if these seeds would reproduce. I was so happy when it worked. They are kind of a pretty colour, especially the young ones. They get darker green as they mature.
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I’ve started a few seeds, but not too many yet. I think maybe we have finally started to get some spring weather. I hope!! Beautiful squash!
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I spent ten minutes in the garden today but it got really cold after a while. I might have been a bit too eager.
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Like the rest of us they’re eager for spring! I hope you have a good crop.
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Thanks, Belinda. They’re so good, I hope to get more this year than I did last year. They seem to be wanting to grow here.
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I’m like those squash, more than ready for spring. But we had snow in the air today.
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I know the feeling!! But snow? Now? It has been a terrible winter/spring for late and heavy snowfalls. I hope it’s soon done with it all. Time to move on into the warmer season.
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Beautiful looking vegetable.
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Tastes good too and is easy to prepare. We love it!
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You’re a good gardener, Anneli. Taking care of these baby squash plants in such a tender way. I hope it all goes well with these and you will reap the rewards of your caretaking. 🙂
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I may have to rig up some kind of cold frame for them since I started them too early (again).
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I would definitely now to your expertise! We sometimes grew plants from seeds indoors and they managed to survive, although scraggly at first. 😉
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A greenhouse is what I need!
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A greenhouse would be wonderful but your porch looks warm, if I remember it being screened or glassed in (?) warmth, maybe. . .
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We do have a lot of windows in the house, so maybe that’s what you’re referring to. Now all we need is some warmer weather. I think it’s coming soon.
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That squash looks so yummy, but I’m not familiar with it. Does it stay green or turn color? How do you cook it?
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It goes a dark green when it’s mature. The flesh is peachy yellow. I cut it into quarters or eight pieces and peel it. Then I cook it in the microwave until nearly tender through. Meanwhile I saute some chopped onions in a frying pan and then I lay slices of the squash flat in the pan and brown it. The pieces get a sweet golden crust. Very tasty. I don’t even always put salt or pepper on them because they’re so flavourful.
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Mmm! Can you buy these in the supermarket or is this a very specialized “gourmet” vegetable?
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I think I’ve seen them in the grocery stores in the fall, but they’re not that common here on Vancouver Island. I got these seeds in Montana when I saved them from a squash given to us. Now I’m growing the grandchildren of that squash.
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Now I’m wanting this squash. Hmm. I will keep my eyes peeled!
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You’ll love it if you find it.
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I’m impressed! Your squash plants look lovely. Yes, we have the same problem. We want to put out our seedlings and flowers way too soon. One warmish day in April and we are so ready to start. But then the temp goes down to 33-like it is right now. Sigh. Good luck with your squash babies!
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I might have to rig up a cold frame to put them under at first. And here I was worried that I’d left things too late. Where is spring??????
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