I don't think winter squashes are grown as much as they used to be. Local seed racks only have 1 or 2 varieties. But I stumbled onto the Seed Saver's Exchange site after someone else mentioned it, and noticed they had a significant selection. >>Not sure where you are Pacific Northwest. Specifically, Seattle. I think my neck pumpkins are a cushaw type or related to them. When I was a kid, I remember squashes growing luxuriently. I also remember more variety of them. Hi, JWR, I didn't get your message. Sometimes that feature works and sometimes it doesn't. I checked my junk mail folder and didn't see it there. But I have exchanged a few emails with you in the past so will see if I have your email. I'd love to see your pix. >>I have tried the smaller bush varieties but they did not do well for me. They set squash but the plants ended up dying. I'm suspicious the dwarfing makes some of them less vigorous. One of my bush types did fine; the other a total waste of time. I think they just need to be tested and the losers avoided. The winner, tho, was a hull-less type; the flesh is probably thin because they were bred for seeds not flesh. These were bred in Austria for pumpin-seed-oil production, but we will eat the whole seeds obviously. More convenient than sunflowers because you don't have to figure out how to get rid of the hulls. Also, the squirrels don't get to them ("our" cat being useless; the squirrels have learned to ignore her). >>I know the smaller varieties are for single servings but that is not necessary. I suppose that there is one clever use for them: some people cut the top, scoop out the seeds, stuff them, and cook them in a microwave for a very quick supper! But I am doing research on lower-energy living, and clearly the big ones are favorable for self-storing and having available much later in the year. I think a major reason for breeding small ones is that they are "cute". My daughter nags me to grow them. Beautiful squashes you have. So Lakota is a good-tasting one? >>I've always found that if I buy seed from a reputable seed catalog, they always tell me if a plant will be "bush," so I'm wondering if you haven't used a reputable, commercial company or if you haven't read the descriptions carefully. Oh I'm a good reader. I'm located at 47.5 degrees North latitude, and I save seed, so I often buy from smaller companies. I don't know that they are not reputable so much as don't have the resources to produce fancier packages. Most of my seedpacks have a single typewritten line on them, some only have descriptions verbatim from the breeder that are full of advertising hype but no real details, and some just have the name of the variety and generic advice telling me not to plant them out until after frost! But I have seen even big seed companies use stock photography in their catalogs and seed packets--so that the plant I grew does NOT always look like the one on the package. Another problem that is becoming very common is that seed distributors buy their stock overseas, usually from multiple growers, and it is sometimes not true to name. Thompson and Morgan, the largest seed company in the world, has burned me many times sending seed that is not true to name.

"Early season results"? Hi Y'all, I have been enjoying my squash (striped zuchinnies) for a week now. My first scallopini squash will be ready in a day or two.(they are both bush type and nicely compact) So will be cucumbers, any day. My gourds (Luffa, swan, birdhouse...) have vines over 12 ft long and have just started flowering. All of this is happening where considered zone 7.5(not quite 8), while Portland Oregan is zone 8 and you guys are still babying those little Squakies (Grin). I do not understand this zoning thing. By the way, I have direct sowed all of my cucurbitas, no greenhouse, no cold frame, no indoors, no peat pots. Our last frost scare was on/around April 10th. I had to cover them then otherwize they could've been zapped.

I grew Confection for the first time because I wanted a dry squash, similiar to Buttercup, that kept well. I don't know how long it will keep but this is the dryest squash I've ever cooked. I added some evaporated milk and should have added more. I've been searching recipes so I'm sure I can do a better job the next time. It was so dry it was mealy. In the past we've been careful not to overcook Buttercup because it can get watery. (I don't usually cook Butternut because we think it's too watery.) But Confection although nice tasting needs some extra liquid. On my plate, out of desperation, I mixed in some apple sauce. I'm not sure I would grow it again. We have enjoyed Kabocha varieties from the market but this year we were able to grow winter squash. I got the seed from Johnnie's. We'll have to see how they do in storage since my husband's family felt lucky to have Buttercup last until Christmas. Any thoughts/advice on how Confection compares with other Kabocha varieties?

My neighbor just gave me a delicata she'd picked up at the Farmers Market and since I didn't know what to do with it, googled recipes. This is the first one that came up and I liked it a lot, halved the recipe for just the one squash (being more of a savory than sweet person :)) Baked Delicata Squash with Lime Butter 2 (3/4 pound each) delicata squash 3 tablespoons butter, softened 1 tablespoon lime juice 1 teaspoon chili powder Salt and coarsely ground pepper to taste Preheat oven to 350 degrees. Cut squash in half lengthwise and remove fibers and seeds. Place cut-side down in a glass baking dish and add water to the dish to a depth of 1/4 inch. Bake 30 minutes or until squash is soft but not mushy. Remove from oven. In a small bowl, combine butter, lime juice, and chili powder; stir until well blended. Season with salt and pepper. spoon the butter mixture into baked squash cavities and serve hot. Makes 4 Servings.