Arriving at the kitchen with a giant Boston Squash makes me feel a little like the vegetarian version of an alpha-male, hunter-gatherer type, albeit cradling a giant orange orb instead of having a great Stag’s carcass slung over one shoulder. Squashes come in all shapes and sizes and we grow several types at High Bank, but by far the most impressive is the Boston Squash. A huge versatile beast that keeps us fed through the garden’s barren winter.
I can’t tell you the weight of the largest ones in the crop as they far exceed the kitchen scales abilities, a trip to the giant scales at the vets again will tell us, but each individual squash will provide several meals. I suppose it is a little like taking a Stag home, in that we will hack off a bit at a time as our meals require, several days, even weeks from each fruit. A bit of roast squash on Tuesday, squash risotto Thursday, a large pot of squash soup for the weekend…
In a year of faltering harvest the squash has been reliably solid and determined, a shed full of the beasts that will keep in good order well into the year. There is no doubt that the excessive rainfall has impacted on the crop even in its success, the flesh is ever so slightly less flavoursome than last year, with less sun to develop flavour and more rain to advance swelling, but it would be a sullen soul who moans about something that is still so tasty and reliable.
Sky blue, 1c and plummeting.
Time for G&T