Thai Muang Squash Tasteless?
To fill out an order for basil seeds decided to try Thai Muang Squash. For those unfamiliar this looks very similar to Marina di Chioggia, hunter green very warty skin, cinderella-ish shape and deep orange flesh. It turned out to be the fastest growing, healthiest plant, most productive and extremely attractive by far I'd every grown. Last week finally decided to pick and bake one and it was absolutely tasteless. Didn't look like it was left too long, nor did it seem underripe. Would be surprised if overwatering is the problem. Notice this one had dull skin (throughout it's growth), whereas its later-set neighbor has very shiney skin. Wondering do these need a chill to flavor up and I should grow later in year? Are there other tricks to these? I've grown excellent Marina di Chioggia before but closer to fall. I'd sure like to make this squash work! Thanks.
farmerdilla
tomatozillaOriginal Author
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solanum1
tomatozillaOriginal Author
farmerdilla
tomatozillaOriginal Author