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Squash
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Posted by jackman 7-TN (My Page) on Mon, Jun 20, 05 at 17:10
| About 10 years ago a seed company in my town threw out bags of seeds.I got alot of them and put them in the freezer.The seeds are mixed,so you don't know what you are planting.This year I have a new squash(to me)it is round,6" across,and 3" thick.It is dark green and could be called black.Anyone out there know the kind of squash I have. |
Follow-Up Postings:
RE: Squash
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jackman,
Does it have ribbing? If so, it may be Black Futsu. I'm growing it for the first time this year, but my plants aren't at the fruiting stage yet. Douglas |
RE: Squash
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Douglas
Yes it has ribbing,but not as pronounced as patty pan. |
RE: Squash
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| Might possibly be a table Queen Acorn Squash... here is one picture of the one I mention... |
Here is a link that might be useful: Table Queen
RE: Squash
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| It is flatter than the Acorn,and darker that the one in the picture. |
RE: Squash
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| It could also be a Kabocha type. There are several which are about the size you describe and flattened in shape. If it has a "button" on the bottom it could be a buttercup, too. |
RE: Squash
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| Does it resemble this one? A hybrid. There may be some similar C. moschata or C. maxima varieties out there. |
Here is a link that might be useful: Potkin squash
RE: Squash
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Carolyn,te not that prohe squash picture is not it.It is to thick and the groves are not that pronounced.I can't find the name anywhere on the net.I guess it will have stay no name?
Thanks everyone |
RE: Squash
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| I like Douglas' suggestion, Black Futsu. 
Jim |
RE: Squash
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| The stem end is smaller than the flower end.The flower end tapers to a smaller stem end.The part of the squash that is on the ground is yellow.What ever it is, very tasty. |
RE: Squash
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| Hmmm..... Smaller stem end. Is this closer? |
Here is a link that might be useful: Mini-green hubbard
RE: Squash
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| Sorry Carolyn,that's not it either.Your squash has a raised stem end.This one does not. |
RE: Squash
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You can go to abundantlifeseeds.com, and find Black Futsu. If you click on the word Black Futsu, a picture will come up. Sorry, I don't know how to post a link.
Is the stem of the squash quit thin? This would be a trait of Black Futsu. Douglas |
RE: Squash
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On henryfields.com the squash is shaped like the Sunburst hybrid.The one I got is much bigger and dark green.Maybe
that will help someone help me. |
RE: Squash
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| Does it look like this one? Scallopini is typically used as a summer squash, but it or some of its relatives may be used as winter squash. One of the yellow pattypans is used for winter squash. |
Here is a link that might be useful: Scallopini
RE: Squash
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Alright!!!!! Carolyn that is the one.Now I can find out the best way to cook it.I have been frying it with onions and garlic.Taste is quite good.
Thanks to everyone for their participation.
Also will know when to harvest the beauty. |
RE: Squash
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| I found out that it is a cross patty panlzucchini.Was a All-American winner in 1977. |
RE: Squash
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| Oh, it's a summer squash! Jim,
Thanks for posting th pic. I diidn't see you post, when I posted last time. I guess I needed to hit refresh. Douglas |
RE: Squash
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| Maybe next year you can get a Sunburst plant and mix Sunburst and Scallopini. I picked my first Scallopini of the year today, about 4 inches across. I prefer them smaller than that, but this one hid. |
RE: Squash
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| Carolyn,how do you prepare them?I fried them with onions and garlic. |
RE: Squash
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| If they're tiny, I just steam them and add butter, salt and pepper. They can be quartered if you like. When they're a little bigger, I partially fry them with onions, then maybe add a tomato and steam them until tender. You can top with parmesan cheese or crumbled bacon if you like. If they're big enough that the seeds have gotten a little tough, I think they could be hollowed out, stuffed and baked. Frying with onions and garlic is fine, too. Or start some sliced carrots and onions frying in a little butter or olive oil, add squash and broccoli, a couple tablespoons of water, salt and pepper and steam until tender. Watch the pan. The goal is to end up with the liquid evaporated. |
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