I mentioned the other day about my super-sized possible pumpkins but my lack of confidence in identifying the actual Cucurbita I had grown. Was it a pumpkin? Possibly a spaghetti squash? I had planted some poorly labelled seeds (what’s the chances of me learning my lesson 😉 ) and the fruit were huge and needing slinging up but I had no idea if they were to be picked now or left to ripen over the season.
I bit the bullet today and picked one, the 3rd largest. The smaller ones are too small as yet but if they were pumpkins I did not want to cut the monster sized one-off in its prime growing season. I compromised for the smallest viable one and so it was picked.
My helper assisted in bringing it into the kitchen for me.
Armed with a heavy cleaver, a deep breath, 1, 2, 3! We cracked it open and…
Voila! Spaghetti squash. I’ve NEVER eaten it before so lunch tomorrow is veggie and cheese sketti I think. 🙂
Today we had sweetcorn for lunch, fresh from the garden. We planted painted mountain corn as an heirloom variety and also one of the most cold tolerant corns available which makes sense in our neck of the wood. I forgot to photograph the insides but they were far from yellow and each cob was different. None were the mixed rainbow of kernels like in the photos but there was a yellow and white one, a pale yellow with pink tinges, yellow with red bases around each kernel and yellow and purple which, funnily enough, stains. I had the yellow and white one (the kids love purple food) and whilst it wasn’t nearly as sweet as shop corn it was most delicious none the less and far more intense in flavour as only fresh, home-grown organic food can be. 😀