I was pleased with the squash harvest this year! Anyone who has grown squash knows what a space hog it can be, and this has presented a problem in our moderately sized kitchen garden. So 2 years ago we added three squash rings at the edge of the raised bed garden where the vines can roam, and this spring we added a 15 x 30 foot square garden, dedicated mostly to winter and summer squash, with one row of tomatoes and a row of sunflowers along the back edge. (This has been dubbed 'Steve's Garden', since dear husband did most of the work in it, while I was laid up during the better part of the spring and summer with a frozen shoulder.)
Above photo showcasing this year's harvest. From the top: Dark green Marina de Chioggia (heirloom), Butternut (the largest one near bottom was 12 inches long!), Blue-green Sweetmeat, Orange Sunshine (hybrid), 2 Green Buttercup (only one vine of these came up), Pale orange Australian Butter Squash (heirloom - the largest of these was 10 inches in diameter.)
Buttercup, Butternut, Sweet Meat, and Sunshine varieties are favorites from years past. All have delicious sweet, dry flesh. It was our first year to grow the two heirloom varieties, and we have yet to cook one of them for a taste test.
[This quote dedicated to my Dad, a North Dakota farmer.
Thank you, Dad.... for your example!]
"Our deep respect for the land and its harvest is the legacy of generations of farmers who put food on our tables, preserved our landscape, and inspired us with a powerful work ethic."
James H. Douglas