at Hutchinson Farm
Photo: A Selection of Squash, David MacTavish, Hutchinson Farm, Burlington, ON, September 26, 2012
Squash, the autumn vegetable. Along with all our great pumpkins and gourds, we also grow an exciting array of squash, from the tiniest "Sweet Dumplings" to the humongous "Heavenly Hubbards".
||A classic squash, noted for it's smooth, dry
|Butternut||The standard cooking squash.
|Cream of the Crop
||White skinned pepper squash. We've yet to taste one that is as good as regular pepper squash, but it does look great in thanksgiving arrangements.|
||Best to use this one decoratively, although
it has an abundance of seeds.
||Sweet Potato squash
||Similar to Australian Blue pumpkins, the
flesh is silky smooth.
||Blue Banana: The best looking
Blue Banana squash we grow, but we think Sibley tastes
|Heart of Gold
||Pepper/Acorn: Cream with green ribs.
Introduced in 2010, it quickly became one of our favourites.
Looks like Sweet Dumpling (H of G is bigger, more pointed end, slightly yellower)
||Hubbard: Excellent keeper, the biggest squash
we grow. Smooth and dry.
||Cultivated by the Maori of New Zealand.
||Also known as Acorn squash, an Ontario
||Hubbard -a mini red variety
||Blue Banana A Blue Banana squash originally from Missouri. This was our hands down favourite squash of 2011.|
|Spaghetti||The stringy flesh looks like, and can be used just like spaghetti noodles.|
2004 All American Selections winner
||Our favourite plate sized squash. Beautiful
||New for 2012 Looks like a green buttercup,
with rounder sides, and no "turban"
||Orange skinned pepper squash, use
decoratively (poor flavour)
||Gorgeous to look at