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Pumpkin Chronicles
April 6, 2007 | 14 Comments
Squash Blossom
Last year, in late April or early May, we visited our local nursery and brought back a “zucchini” sapling. After a few days inside, we planted it in our vegetable patch. The little guy soon started spreading and putting out blossoms. The blossoms would open in early to mid morning and stay open for about 24 hours.
Bees loved the blossom and we’d find one inside whenever we looked. In due course, one of the fruits attached to the flower started growing. It had grown about 6-8 inches long and about an inch in diameter, when I suggested to Bee that we cut it. We were going on vacation the following day and decided to cut it after getting back. Imagine our surprise, this “zucchini” had grown a few more inches long but also significantly fatter. That’s when I read the label properly. It proudly proclaimed:
“Banana Squash – grows up to 12 pounds on maturity”.
Grow it did, in the process taking up most of the real estate in the patch – little tendrils attaching to whatever support was available. Through the season we got five more squashes. The last couple were pollinated by hand after the bees stopped visiting in late summer. (See our post on Artificial Pollination here)
Banana Squash and Chilli Pepper making out
We finished the last of them in February of this year as they store well in a cool, dark place.
So what does one do with 65 pounds of squash?
Give some to friends, and add it to everything you cook. It was very easy to work with it, because it had a very thin skin. With fine texture and milder flavor than a pumpkin, it absorbed flavors well and it was a pleasure to cook with (there is no botanical difference between a squash and pumpkin, which typically has a stronger flavor and more orange color).
PUMPKIN AND LEEK SOUP
Ingredients
1 pound peeled and chopped yellow squash (banana or butternut)
2 leeks
1 inch piece of ginger chopped
4 cups water
1 tsp Better Than Bouillon Vegetable Base (or salt)
1/4 tsp cumin seeds
1/4 tsp cayenne powder
1/4 tsp black peppercorns
1/2 cup lowfat yogurt/soy yogurt
1 tbsps butter or transfat free margarine
Method
1. Cut the leeks into fours lengthwise and chop them fine.
2. Heat the butter. Add the cumin seeds, then add the leeks and ginger. Fry until the leeks are transluscent.
3. Add the pumpkin, cayenne, the water and the vegetable base/salt, cook until soft.
4. Cool and blend the soup until smooth.
5. Beat the yogurt/soy yogurt. Crush the peppercorns. Stir these into the soup and serve.
Filed Under: banana-squash, GARDENING, Ginger, Leek, pumpkin-and-leek-soup, Pumpkin/Squash, vegetarian recipes
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14 Comments
I’ve bought pumpkin today…..and you just told me what to do with it. SOUP and cucumber sandwich on rye bread!
Hoorraaaaaaaaay!
Thanks Bee n’ Jai.
I love rye bread too, b not so much. have you tried sourdough rye? –Jai
dunno who he’s referring to. i adore rye bread. – bee
WHOA!!!!!! Mature it was for sure!!!!
Liked the pic of pepper and squash kissing !!! 
Nice pics Bee.
Liked the picture of pepper and squash’s private moment
Shn
“Sourdough rye”
Being in CA, its a perpetual fest of sourdoughs
and am glad for it. Yes, sour, extra-sour, regular…..tried and loved them all. After multi-grain, this is the most regularly used bread in my kitchen…..though these days i am in love with the lil’, store bought light and low-carb breads…..they are so yummy.
Ah, on Pumpkins: i forgot to add y’day that Kashmiri cuisine uses the flowers also (Al-posh: squash flower; Al:bottle-gourd). and another must try with squashes/pumpkins is raitas. Will be posting a recipe soon, but quickly: grate, steam/microwave the squash, mix with dahi, add your favorite spice (jeera/black pepper) and enjoy. No oil, no frills, simple and delicious
bhoplyache bharit – that’s the marathi version of pumpkin raita. – bee
Wow, that is one giant squash!!! Love the veg make-out picture
Lovely Pictures J & B. Your pictures are worth ogling too
i luv soups and here i got a new recipe to taste…
i am amazed about ur success in gardening and u r always welcome to send some peices of that giant squash to atlanta!!
J&B – the squash looks great. 65 pounds of squash, that was some serious squash eating
will surely include it in the round up. Thank you for participating in GBP.
Jai which bee are you talking about I’m confused
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[...] not sure. Some kind of squash thing.” As the giant orange things he grew last year will attest, he loves to grow stuff he hasn’t heard about. Then he pops a CF card out of his [...]
[...] year, we managed to get some additional banana squash late in the season by manual pollination. Squashes have male and female flowers which remain open [...]
[...] Banana Squash [...]
When I was a teen my step dad grew banana squash. It was about 4 feet long! It was amazing. We made a “pumpkin” pie out of some of it. It was wonderful tasting! We have a pic of him somewhere I will have to post it if I find it. lol