Around a Squash in Eight Days

Last year's hot, sunny summer brought trouble and triumph to the plot - while our potatoes and salads struggled, our tomatoes and squashes had a glorious time and produced like crazy, and we're still eating some of those squashes now!

That's the biggest - a 'Musquee de Provence' squash, which is only just ripening (my fault, I think, for planting out rather late) and weighs a whopping 12kg! We're eating its smaller brother this week, and it's gorgeous - chestnutty brown on the outside, vivid orange on the inside, light and moist, and sweet with a slightly citrussy tang about it.

It's quite a challenge, getting through a whole squash that's more than a couple of kilos in weight, and once you've cut one open you know you have a limited time to finish it up! This is how we've been doing it so far:

Day 1 - Sunday: Sausage and Pumpkin Casserole - currently one of my favourite recipes ever, and previously featured on the blog here. It's packed with goodness and just tastes wonderful. If you haven't tried it, DO!

Day 2 - Monday: Vegetable Tagine and harissa couscous from an old blog post here.

Day 3 - Tuesday: Squash and Kale Tart, from this recipe in the Telegraph, as recommended by Jono from Real Men Sow a couple of weeks back. It's cheesy and aromatic and delicious, and I'll definitely be making it again. This first attempt was slightly on the soggy side - you need to drain the cooked vegetables very well before adding them to the tart!

 

Day 4 - Wednesday: Squash and Chorizo Pasta Bake, inspired by this recipe and then made up on the spot, by roasting chunks of squash, pan-frying chopped chorizo with red onion and lots of Swiss chard from the garden, seasoning with nutmeg, pepper and sage, then mixing it all up together with cooked pasta, a splash of milk and some grated cheese, and bunging it in the oven for a while. It was easy, very tasty and satisfying - though it took a while to make, what with having to roast the squash separately first.

Day 5 - Thursday: Squash and Stilton Pie, a lovely recipe which I adapted from a food magazine last year and will share with you now!

Squash and Stilton Pie
(serves 4 quite generously)

• Preheat the oven to 180°C.
• Sauté around 180g leeks and 180g cabbage in a little oil with a pinch of rosemary for 6-8 minutes, until soft.
• Add around 480g diced squash and cook for 2-3 minutes.
• Add 3 tbsps plain flour and stir in thoroughly, then add 400ml stock, stirring well, and simmer for another 10 minutes until the squash is cooked through. Remove from the heat.
• Meanwhile, butter a pie dish (20cm diameter and 4cm deep is a good size), roll out two thirds of a block of ready-made pastry and line the dish with it. Roll out the other third to fit the top.
• Into the vegetable mix, stir about 120g crumbled Stilton and another pinch of rosemary. Check seasoning, then spoon the filling carefully into the pie.
• Brush the edges of the pastry with water and lay the pastry top over the pie. Crimp the edges with your fingers and cut off the excess pastry. Then brush the top with milk or beaten egg to glaze, poke a hole in the centre to let hot air out, and place in the oven for 20-30 minutes, until golden brown.
• Serve with buttery mash and peas.

A photo of a wedge of pie is probably never gonna look that good, but here goes:

Day 6 - Friday: A couple of weeks ago we dined with some friends at Rabot 1745 in London - a new restaurant from Hotel Chocolat, featuring cacao as an ingredient in every dish! See the menu here - ooooh, it was good! Here is my cacao-marinated steak with root veg, white chocolate horseradish mash and red wine cacao jus...

Before our meal we each were served an amuse-bouche of delicious and sweet butternut squash soup, and though we could only guess what was in it, my friend Dave and I decided to try our hands at recreating it for lunch! We roasted chunks of squash, a wedge of red onion and two garlic cloves, infused some chicken stock with a star anise, then blended the roasted veg with the stock, grated in a little nutmeg, added some butter and melted in three squares of quality white chocolate! It was very nice - buttery and nutty with a hint of vanilla - and pretty close to the soup we were trying to imitate, though I'm planning on having another go at perfecting it... I always find squash soup recipes overdo the spices and don't truly make the most of the flavour of the squash - you'd think pumpkin actually tasted of nutmeg, ginger, allspice and cinnamon, the amount people add all the time! - so this is an approach I really liked to bring out the rich and sweet qualities of what should be the star of the dish!

Day 7 - Saturday: Well, I'd like to tell you I made something else new and exciting, but it was a long and tiring day and I really needed something easy to throw together... So we made another pasta bake (similar to Wednesday's) with frozen spinach, lots of sage, a handful of toasted pine nuts and oodles of melty cheese. Lovely jubbly.

Day 8 - A couple of days later I remembered I just had a few extra chunks of squash left from roasting the last wedge on Sunday, so I mashed it up and whipped up these cheesy squash fritters for lunch. They were yummy, but I'd use just a little less salt next time. And I should probably have served them with a salad instead of munching them down just on their own...

So there you go - that's how we get through a great big squash without boring everyone silly. When it's time to eat the 12kg one, though, I'll have to give some away - or have a big dinner party! (I make that enough squash for about 24 meals for four!)

We'll definitely be growing Musquee de Provence again this year, along with our reliable favourite Thelma Sanders Sweet Potato squash (still got one of those waiting to be eaten too), some Crown Prince (another new one on us last year and it really is as good as they say - such rich, sweet flesh!), Uchiki Kuri (which we've never succeeded with yet but I'm determined!), the rare Blue Banana, and whatever pumpkin seeds I've got left over from last year. With their versatility, variety, low maintenance plants and great storing ability, I just love winter squashes!

Autumn Vegetable Tagine

While I don't really want this to turn into a food blog, there's nothing like a great recipe to pull me out of blogging apathy and get me posting again, and this one, which began as a half-hearted attempt to use up some aging veg from the fridge while Eddie was working late last night and ended up one of the tastiest dishes I've cooked all year, is a cracker.

The onions and garlic are in and drying, the courgette plants are fruiting their last, and, even though my own crop failed completely, the shops are full of gorgeous pumpkins. (I find it so strange how they sell 'carving pumpkins' cheaper than the pumpkins in the vegetable aisle, don't you? They're just as good to eat! I love how you can get so many meals out of a £1.50 pumpkin!) With all these plus sweet potatoes and dried fruit, this Moroccan-influenced dish is absolutely seasonal, it's awesomely healthy, it's quick and easy to make, and the flavours... the flavours are aromatic, sweet and wonderful. Enjoy as a midweek family supper or posh it up for something more special. If you don't have harissa paste, flavour the couscous simply with lemon juice and seasoning, or add cumin, garlic, paprika and chilli to taste as a substitute.

Autumn Vegetable Tagine with harissa couscous
(serves four)

• Fry one large chopped onion in a little oil until soft. Add 2-3 cloves chopped garlic and a tablespoon grated ginger, and soften for a minute or two.
• Add a teaspoon each of cumin, ground coriander and cinnamon, then stir in two sweet potatoes, diced (approx 300g), and around 300g pumpkin or winter squash, diced.
• Add four chopped tomatoes, a handful of sultanas (chopped dried apricots would also work nicely) and just enough vegetable stock to cover, and simmer around five minutes.
• Add a courgette, diced, and simmer another ten minutes or so until all the veg are soft.
• Meanwhile, put 200g couscous in a heatproof bowl. Mix a heaped tablespoon harissa paste with 400ml hot water, pour it over the couscous, and cover.
• Toast a handful of flaked almonds in a dry frying pan until they're just turning golden brown here and there. Set aside.
• Add a can of chickpeas, rinsed and drained, to the veg. Cook another couple of minutes to heat through. Check seasoning.
• Sprinkle some lemon juice over the couscous and fluff up with a fork.
• Serve the tagine with the harissa couscous, and topped with the almonds and some chopped parsley.

Allotment update. Gah!

I'm finally starting to face up to the fact this is a bad, bad year for growing. Between torrential rain and scorching sun, and thanks to weeds thriving through the mild winter, we still haven't cleared enough earth to plant out our sweetcorn, beans, sunflowers and squashes, and they're languishing and potbound at home. Grass is taking over everything and slugs are eating everything else. We've had the worst asparagus crop ever, and the spring hail that blasted blossoms off fruit trees and bushes is going to mean a pretty poor fruit crop too. All my cucumbers and gherkins (at home) yellowed and died for reasons unknown - I suspect they just couldn't take the prolonged cold, wet, dull weather - cutworms (or something) mowed down 90% of my broad beans, and my shallots have inexplicably gone straight to flower without swelling to any kind of decent size.

At least the potatoes are doing okay.

The garlic is looking good and the onions are doing all right, albeit with rather liberal applications of (organic) slug pellets to try to keep it that way.

And despite a lot of slug damage and a few weeds as always, we're picking plenty of strawberries, which are always a joy.

We've achieved one of our allotment goals at least - we've finally planted up the corner patch we hardly ever use (hard, root-filled soil) with some artichokes, perennial cauliflowers and heritage kales - all planted through weedproof fabric to try to keep things under control...

I'm gradually covering it with stones to protect the fabric (it's gonna take a while!), and plan to plant some sage between the brassicas to try to keep caterpillars at bay - apparently cabbage whites hate the smell. I'll believe it when I see it...

At home, our tomatoes, peppers, courgettes, herbs, mangetout, chard and French beans are doing all right, I've resown a couple of cucumbers, and I might actually manage to grow some aubergines this year - they're loving the extra warmth of the plastic greenhouse - so all is not lost.

But I'm gonna have to accept we're just not going to get everything done on the plot this year. Sigh.

Chestnut Ravioli

For years I've been a bit put off by chestnuts - when I was a kid and Dad roasted them in the fire at Christmas time, I always thought they smelled weirdly of methylated spirits. (Maybe Dad just wasn't telling us something about how he got the fire going...) But yet, Mum makes a wicked chestnut stuffing every Christmas, while my mother-in-law serves them roasted with sprouts and shallots - lovely. And they add a gorgeous richness to cakes and desserts too - the chestnut chocolate torte we sampled last Wild Food Night was awesome. Chestnuts are a huge British winter tradition, and quite rightly so - they're indigenous, freely and widely available, tasty, and their high starch content (twice that of potatoes!) makes them massively versatile - in fact, (though they taste great in themselves) they'll happily soak up other flavours and you can use them in many ways you'd use potatoes; adding them to stews and soups, using them as a flour, as a puree, as a side dish... They're low fat and high fibre, and full of complex carbs and high quality proteins, with as much vitamin C as lemons by weight, and lots of vitamins E and B6, thiamin, potassium, folate and magnesium. So I've made it my aim - nay, my duty - this year, to use them in my own cooking...

Sadly, my attempts at foraging for chestnuts have so far all failed - it turns out they drop around here much earlier than all the books say - so all the chestnuts you'll be seeing here are bought from markets or supermarkets (probably ready-roasted and vacuum-packed). But it's not going to stop me making the best of this great British ingredient.

The first thing that sprang to mind, especially when I was given a large patty-pan-type squash last week and asked to do something fun with it, was Monica Shaw's mouthwatering picture of chestnut pasta ravioli which I'd seen on Twitter a few weeks back, and she kindly linked me to the chestnut pasta recipe here and the pumpkin ravioli recipe here. Granted, I've never tried my hand at any kind of pasta before, but I'm not one to be put off by mere cluelessness...

Actually, I've made this twice in the last few days. The first attempt, while perfectly edible, was not really what I aspired to...

 ...but I learnt a lot of lessons from the process:

Lesson No. 1: Chestnut flour (required for the pasta dough) is not widely available. I've checked all my local supermarkets and health food shops and there's none of this stuff in the whole city. But a couple of websites said I could make my own by milling roasted chestnuts, so that's what I did. It's moister than flour should be (though it could - and probably should - be dried out in a low oven or dehydrator) and gives a more wholemealy look and texture. (Lesson No. 1a: Use less egg in the dough to make up for this extra moisture!)

Lesson No. 2: Lock the cat out when chestnuts are around. From the moment I opened the packet he was miaowing round my feet and trying to get on the table. I couldn't understand it - you'd have thought we were making some kind of sushi-meets-catnip treat! Then he dived in the bin, dragged the chestnut packet out and started licking the crumbs out like a mad thing! Bad kitty! He doesn't normally go for non-meat/dairy foods - I wonder what on earth it is about chestnuts he likes so much! Does anyone else's cat go crazy for them?

Lesson No. 3: Rest the dough half an hour before rolling out. I realised we'd forgotten to do this the first time, and when I did it the second time it made the whole process much easier.

Lesson No. 4: The pasta must be THIN. Reeeeally thin. Like, nearly-see-through thin. Resting helps this, as the dough is much more willing to stretch, but it's a rather sticky dough and too often it stuck to the table or fell apart as I tried to roll it out as thin as I possibly could! It paid off in the end; my first batch of ravioli were way too thick, tricky to fill well, took ages to cook, and the pasta/filling ratio was all wrong. The second batch were much more delicate and allowed for more filling. Of course, none of this would have been an issue if I had a pasta machine...

Lesson No. 5: Patty-pan squash isn't the ideal squash for a recipe like this. Its flavour is very mild and sadly just got a bit lost. Pumpkin, butternut or onion squash are more robust flavourwise and far more suitable. (The other half of that patty-pan will go great in a stew or a curry later this week.)

I experimented a bit with fillings too on the first attempt, and made spiced squash (good, but could have done without the cream which diluted the flavour), squash with rosemary, cheese and tomato (good, but could have done with more cheese), squash with chopped chestnuts (good, but ground or pureed chestnuts would have been better), squash with truffle oil (good, but it's punchy stuff and I made it a touch too strong!) and mushroom, with shallot, fresh parsley and a splash of brandy (delicious! must make again!). The second time I kept it simple and used just roasted pumpkin with a knob of butter, seasoning and a touch of sage and nutmeg.

Here's my second attempt at ravioli:

 

Not too bad, huh? I suspect the pasta could still be thinner, but I'm pretty pleased. The chestnut adds a rich new dimension to the pasta, the pumpkin is fragrant and delicious, and the crispy shallot and sage butter topping (from the recipe above) is the perfect accompaniment (I replaced the pine nut garnish in the recipe with toasted almonds to keep in the spirit of all things local and homegrown).

I think, though, that my next chestnut recipe will have to be something a bit more simple. Ravioli takes aaaages!

EDIT: See Carl Legge's lovely chestnut pasta post and recipe here too!

Goodbye Summer...

With temperatures set to drop close to freezing later this week, and squash plants turning brown and straggly on the plot, we've had to bring in the last of our summer crops.

I am very disappointed with our pumpkin/squash harvest, which totals a measly 5.5kg. Most years we bring home whole pumpkins weighing that much! Here it is: two Baby Bear pumpkins, one stunted and underripe Atlantic 'Giant' (ha!), one miniature Sweet Dumpling, two smaller-than-usual Thelma Sanders and one very tiny and very unripe Butternut. Sigh.

I'm most disappointed with the Thelma Sanders - in all previous years they've reliably produced several big fruits per plant - this year just one small one each. What went wrong? Slugs were certainly a major problem this year, destroying two whole Crown Prince plants and eating the other Atlantic Giant pumpkin, which was looking really good early in the season. Perhaps they thrived in the cool and damp summer. Perhaps I should just be spending more money on pest control... I planted the seedlings out a bit late too, which meant they were a little pot-bound and took longer than usual to settle in. And the weed jungle which came up while we were on holiday couldn't have been timed much worse and gave the young plants a lot of competition. Hmmm. Must do better next year...

These will sit in the sun by our back door for a while now to finish ripening (hopefully) and for the skins to cure for storage (not that it'll take long to eat this little lot).

Still, it's not all bad news - we have dug up another 13kg potatoes, bringing our total to something around 30-35kg, and we even found a late handful of strawberries and raspberries!

In the garden, the tomatoes are still going - they've given us fruit since the beginning of July, sixteen weeks ago! Despite blight finally hitting the plants about a month ago, very few fruits have been affected and they're actually still producing! The plants look a total mess though... Today I will pick the rest of the ripe fruit, but I think I'll leave the green ones where they are just to see if they can continue to surprise me...

The courgettes and cucumbers have just about finished now, so I've picked the last fruits to keep in the fridge until I'm ready to use them, so that just leaves the peppers, and there are so many! I'm wondering whether to just haul the plants indoors on cold nights, rather than picking them all at once and trying to eat them all really fast! I think I'll overwinter a couple of plants anyway, but they're not small so it'll be interesting...

Taking Foraging to a Whole New Level

What's this I spied coming up through a hole in the pavement outside our local off-license? Is it...? No, it couldn't be... It is!

It looks like a pumpkin plant. It grows like a pumpkin plant. It even smells like a pumpkin plant.

The only thing not quite right are the flower buds - they look sort of spidery... Perhaps some other sort of squash.

But how... HOW???... did such a tender and nutrient-hungry plant end up growing here of all places? A spot of guerilla gardening perhaps? Someone's being very optimistic if they think it's going to last that long! However, I shall be keeping an eye on it just in case...

Sausage and Pumpkin Casserole

I LOVE winter squashes (in case my 'Pumpkin Party' post wasn't evidence enough). They last for ages, and you can do so much with them. They store for so long that, despite a not-that-great harvest, we still have one left! And I thought it was about time we shared this year's favourite pumpkin/squash recipe. The spicy squash stew of last year hasn't had much of a look in this winter, to be honest. It's been all about this:

Sausage and Pumpkin Casserole
(Serves 4. Originally from Matt Tebbutt here, but this is how I make it:)

• Fry eight sausages in a knob of butter until golden brown all over (5-8 minutes).
• Add a chopped onion, two or three cloves of garlic (chopped), a big pinch of dried sage, and another knob of butter. Stir and cook 3-5 minutes.
• Add diced pumpkin/winter squash (something close to 400g). Stir in. 
• Turn up the heat and add 1 tbsp white wine vinegar. Stir and allow to evaporate for a few minutes.
• Add 1 tsp sugar, a can chopped tomatoes, a can of cannellini beans (drained and rinsed), another pinch of sage, and enough chicken or veg stock to nearly cover. Season (you probably don't need salt, but be generous with the black pepper).
• Bring to the boil, then place in a preheated oven at 180C for about an hour. (Keep covered for half an hour, then take the lid off.)

I like to serve this with baked potatoes (just chuck 'em in when the casserole's in the oven) and peas or broccoli.

Oooooh, it's soooo good.

Pumpkin Party!

Gosh, 70 days since my last post. I don't know why I find this so difficult in the winter - it's not like there's nothing to write about. Less, but not nothing.

70 days ago I told you about the 64lb pumpkin we were given absolutely free. Well, two weeks later we invited all our friends over and fed them a monster 14-dish pumpkin feast...

We cut the pumpkin open the night before so we'd have time to come up with something else if it wasn't very good inside. It was so big and had been sitting around for so long I was concerned it'd be flavourless or stringy or dry, or maybe even mouldy. I needn't have worried! The flesh inside was the thickest, firmest, juiciest and most fragrant I have ever seen in a squash! The whole house filled with the fresh, fruity scent as we carved it up and cubed it, stuffed it into bowls and pans, roasted big pans of it for puree and crammed the rest in the fridge. We even nibbled some raw, and it was just delicious - like melon but without the sweetness. It had never even crossed my mind to eat pumpkin raw before! We took out around 8kg of flesh (we could have had more) and we kept the shell as intact as we could...

Next day my friend Dave and I spent pretty much twelve hours straight in the kitchen, preparing our four course buffet. Eddie took an apple corer to the pumpkin shell and turned it into a rather lovely candle-holder, filled it with tea-lights, and scattered bright red autumn leaves from the garden around it to complete the autumn theme. He cooked up some hot spicy cider (with a pinch of nutmeg, allspice berries, cinnamon sticks, cloves, 2tbsps brown sugar per litre of cider, and a splash of brandy) and we were ready to go...

Appetisers

Spiced Pumpkin Seeds
Having saved all the seeds when we carved the pumpkin, rinsed them and dried them, we tossed them in a hot frying pan with olive oil, salt, paprika, smoked paprika and cumin, and then spread them out on a baking tray to finish roasting in a medium oven for 30-40 minutes. I've seen plenty of recipes similar to this, where you leave the seeds unhulled, but I have to say I found the hulls rather chewy. Are they always this chewy? They were delicious, anyway, and people were still muching the leftovers at the end of the evening.

Pumpkin Houmous
I got this recipe from here. I took the easy route and mixed the pumpkin and spices into shop-bought houmous, and served the dip with carrot sticks and strips of pitta bread. Different and delicious.

Starters

Curried Pumpkin Puffs
These deep-fried fritters were dead easy to make and really indulgent and tasty, although I think they could have had a bigger proportion of pumpkin in them as the flavour was a little lost.

Pumpkin and Chestnut Roulades
A rather complex and cheffy dish from Simon Rimmer. We had to use mascarpone as we didn't have enough ricotta, and we had terrible trouble with the delicate sponge (coloured bright yellow with turmeric!) sticking to the baking trays, but somehow we kept it together and pulled this off, and it was well-worth it; the roulade slices looked really fancy and tasted even fancier!

Pumpkin and Goats Cheese Tarts
I rolled puff-pastry out thin and cut it into 2" squares, then scored another square a few mm inside, just cutting halfway through the pastry, glazed the edges with egg wash, and chucked them in the oven for a few minutes until they rose. Then I mixed pumpkin puree up with some seasoning, a big pinch of rosemary and a squirt of tomato puree, dolloped it into the pastry cases, topped with a slice of goats cheese and baked again until the cheese was melted. These improvised tarts were one of the favourite dishes!

Pumpkin Soup
I found a recipe that claimed to be the 'perfect pumpkin soup', but I'm afraid I wasn't impressed and thought it rather bland. However, a few generous pinches of mustard powder and cumin spiced it right up and made it a winner!

Main Courses

Spicy Squash Stew
Yep, I couldn't resist whipping up my favourite veggie pumpkin and bean stew, featured previously on this blog.

Chicken Tagine with Pumpkin
We made this Moroccan-spiced dish in Dave's slow cooker, and by the time we were ready for it the chicken was falling off the bones and the flavours were beautiful. The chicken is marinated in spices first and, with potatoes included, it really does constitute a complete meal. Must make this again...

Sausage and Pumpkin Casserole
Now this is probably my favourite dish of the evening, and one I've made a couple of times since and will make many times more. The flavours are just incredible - really sweet and fragrant.

Pumpkin and Ricotta Gnocchi with Red Pepper Sauce
I wasn't a big fan of these - I found them rather pasty and bland - but my sister loved them. I think perhaps they'd be better finished off under the grill, or perhaps with less flour to let the pumpkin and cheese flavours come through properly.

Dessert

Pumpkin Pecan Pie
Well we couldn't have a pumpkin party without a pumpkin pie, could we? But I'm not one to do things the normal way, so we made this variation with a 'praline' layer of brown sugar and cruched pecans at the bottom. Of course, I was completely stuffed by the time it came to dessert and only had a tiny piece, but wow! The creamy texture and spicy flavours were fab.

Pumpkin Teabread
Couldn't resist trying this moist teabread glazed with honey and served with butter. It came out incredibly dense, but went down a treat.

Chocolate Chip Pumpkin Cookies
These were one of the first things we baked in the morning and we could help nibbling on them throughout the day, they were so good. They have an unusual very light, cake-like texture - we took to calling them cakies instead of cookies!

Pumpkin Fudge
This was the only real failure of the evening (although the guy who ended up eating it out of the dish would disagree!). It tasted lovely and was really creamy, but it just didn't set! Ah well - it's got to be worth another go I reckon...


Needless to say, everyone was full by the end, and the leftovers kept us going for a few days too! Actually we could have used even more of the pumpkin - much more! - if we hadn't wished to keep the shell looking nice. I felt a bit guilty letting the rest go to waste. Next time I will plan better and use more. Still, I've learned some good recipes, hopefully got a few people to try something a little different, and I have a feeling this may turn into an annual event...

Squashes

Well, I've been busy with other things lately and these pictures are a few weeks old now, but I'll show you them anyway.

This is some of our squash harvest, picked on the 19th September. Hopefully everyone will recognise the round orange one. The green ones are 'Burgess Buttercup', the yellow curly ones are 'Summer Crookneck' and the heart shaped ones are my favourite - and longwinded - 'Thelma Sanders Sweet Potato' squash. Since that day we've picked another one pumpkin and five Thelma Sanders!

Bit disappointed with the turnout, really - the Thelma Sanders were amazingly productive as always, but we usually get many more pumpkins and I'd hoped for more Burgess Buttercups, but most of them rotted on the vines. And the Butternut squashes are conspicuous by their absence... Good job we harvested when we did, too - we just beat a couple of very early frosts:

We laid our harvest out on the carpet by the back door where they'd get plenty of sun to finish ripening them and 'cure' the skins, and here we learnt a brand new lesson. Don't store squashes on the blossom end. With their blossom-ends to the floor and unable to dry out, both the Burgess Buttercup squashes quickly went mouldy. Doh!

The Summer Crookneck squashes haven't lasted long either - at least, the knobbly ones haven't. The smoother skinned ones are still hanging in there. Must make an effort to finish them soon... Although I'm afraid I find them rather uninspiring. The flesh inside is so thin they hardly seem worth it - I think we will make sure to eat them all at courgette-stage next year. How do you eat yours?

Now, check this baby out:

I have to report that no, we didn't grow this 64lb monster. It was donated to Sainsbury's by another local grower for a competition, and they were going to chuck it out afterwards! Needless to say, we couldn't allow that. So we have planned a 'Pumpkin Party', and we're going to see how many different things we can make from it. More on that in a week or two!

Allotment Update

We spent some time at the allotment today, for the first time in a good week and a half, and we were dismayed to find it looking rather sorry for itself. The hot dry weather has left everything looking a bit droopy...

...the pond terribly dry (spot the frog - I don't think he minds!)...

...and most of the lettuces and some beetroots threatening to bolt. The potato plants are rather small and pathetic, and the strawberry patch looks like this:

Do strawberries just attract weeds or what?

The brassicas - despite their cage - have managed to develop a serious aphid infestation...

...although there are plenty of ladybirds doing their best to deal with the problem, and we relocated more while we weeded and watered.

The runner beans, too, are suffering from the dry atmosphere - thanks Matron for clueing me up to what's going on here!

The flowers don't set beans when the air is too dry - misting with water regularly can solve the problem. I won't get the chance to do that, what with the plot a bus ride away, but I watered the foliage and flowers generously today in an attempt to help a little.

Of course, it's never all bad news. Here are some young squashes which are doing well despite the dryness:

We also managed at last to plant our 'everlasting' cauliflowers, protected by a cage of strings and canes, although this won't keep the butterflies off and I'll have to keep a close eye on them. We won't expect anything from these until next spring, but I can't wait to see how they do!

We got our first harvest of potatoes too - though they were just bite-size - a few little carrots, some broad beans and some diminutive onions which looked like they had given up for the year.

Ooooh, I feel a stew coming on...