Tons of squash

[NewWestGardener]

That squash from India looks like the Chinese version of a winter melon, Dong Gua, which will get huge, so huge that they are typically sold in chunks other than the whole melon, usually used for soups. They have a very tender skin with some fuzz.

[NewWestGardener]

We only had one kind of squash, no name, but it matures to butternut size and color, but not the shape.
I think any types of squash will do for drying, as long as the skins are still tender, not tough.

[NewWestGardener]

I was looking for the tool we used for turning the squash halves to long strips and could not find one on Chinese websites,
as they are always homemade.
I think Worth, you are likely the one to be able to figure it out.

If anyone is curious,

Imagine a large mandolin, like cutting-board large. Instead of the straight blade, use a curved one like that of a sickle (Chinese ones are a lot less curved than the round ones here), which is screwed on to the board with a screw on each end, which can determine the thickness of the cut. The board underneath the blade has a opening, just like that of a mandolin.
The mandolin will sit in huge bowl on the floor, and you sit right behind it, turning and cutting the squash, making wonderful mile-long squash belts, how cool is that?!

Originally Posted by Worth1

Dried food is the way to go with anything.
No need for any fancy gadgets or refrigeration.
I have some salted dried meat that will be killer in the fall.
Dried squid is a real must.

Worth

[Tormato]

Originally Posted by pmcgrady

My cousin is a ear nose and throat surgeon and received seeds from a Dr. He works with from India. The doctor and his wife grow the same squash, melons and cukes every year. The squash has big leaves and weird flowers which grow about 6" above the leaves. The flowers are white with a tinge of purple. They are just starting to produce fruit which appear to be curled and oblong, I'm thinking this may be a winter squash as it is slow growing. When the fruits get bigger I will get pics of them. The melons are strange looking too almost like a cross of a cantaloupe and musk melon. I will save seeds from them and would be happy to share if you would like any. I asked my cousin if I could get the names of them, he said yes... But I haven't heard back from him yet.

Can you post a pic of the seed, if you haven't gone all in (by the looks of that squash patch)?

[Tormato]

Originally Posted by Worth1

Dried food is the way to go with anything.
No need for any fancy gadgets or refrigeration.
I have some salted dried meat that will be killer in the fall.
Dried squid is a real must.

Worth

Dried squid is a real must? Cutting them crosswise at about 1/4" width, and using them for rubber bands?

[upcountrygirl]

lol.... @ tormato! Pmc your garden looks great. If you have a vacuum packer and room in a freezer pack them and save them for winter. I've had ppl ask in winter before where did u get garden fresh squash from ?!? I'd be interested in some of those seeds from the squash and melon if you want to share... if I wasn't supposed to say that, sorry!

[Worth1]

Originally Posted by Tormato

Dried squid is a real must? Cutting them crosswise at about 1/4" width, and using them for rubber bands?

No dried squid strips with hot sesame oil.

[Worth1]

Double post

[Worth1]

Originally Posted by NewWestGardener

I was looking for the tool we used for turning the squash halves to long strips and could not find one on Chinese websites,
as they are always homemade.
I think Worth, you are likely the one to be able to figure it out.

If anyone is curious,

Imagine a large mandolin, like cutting-board large. Instead of the straight blade, use a curved one like that of a sickle (Chinese ones are a lot less curved than the round ones here), which is screwed on to the board with a screw on each end, which can determine the thickness of the cut. The board underneath the blade has a opening, just like that of a mandolin.
The mandolin will sit in huge bowl on the floor, and you sit right behind it, turning and cutting the squash, making wonderful mile-long squash belts, how cool is that?!

They make stuff like that here one is the spiraliser

Worth

[HudsonValley]

Originally Posted by pmcgrady

On a whim yesterday, I loaded up the Jeep with every tomato, pepper, squash and zucchini I had picked and went by a local restaurant and showed it to the owner... he bought everything for a good price and wants more!

Here's a pic of the squash from India.







And my first Artichokes




Sent from my iPhone using Tapatalk

Gorgeous! I'm fairly certain that the Indian squash is actually a bottle gourd... See http://www.seedsofindia.com/ed_gourds.htm

[pmcgrady]

Originally Posted by HudsonValley

Gorgeous! I'm fairly certain that the Indian squash is actually a bottle gourd... See http://www.seedsofindia.com/ed_gourds.htm

Yeah the description sounds like it, and the middle pic looks like it only the squash/gourd is straight which is probably from growing it on a trellis. Sounds like
they are pretty good eating. I'll see what name they call it.

[pmcgrady]

Originally Posted by upcountrygirl

lol.... @ tormato! Pmc your garden looks great. If you have a vacuum packer and room in a freezer pack them and save them for winter. I've had ppl ask in winter before where did u get garden fresh squash from ?!? I'd be interested in some of those seeds from the squash and melon if you want to share... if I wasn't supposed to say that, sorry!

Thanks, it has been a pretty good year for everything. I do have a vacuum packer and will give freezing a try, especially for the butternuts and patty pans. The bigger winter squash ( Yokohama, Sea Pumpkin and Blue Hubbard) should store awhile after harvest
before I need to worry about them. Be happy to share seeds as soon as I get mature fruit. PM me your address and give me a reminder in a month or so.

[pmcgrady]

Originally Posted by Tormato

Can you post a pic of the seed, if you haven't gone all in (by the looks of that squash patch)?

I'll post a pic when the fruits get more mature.