Thank you! I'm really enjoying growing different varieties of cucumbers. Had old seeds so I pre-germinated them all mixed together -- I was going to grow what germinated. I'm seeing now that I probably have at least 4 varieties going but I can only recognize them by type -- regular American type and pickling type (I think I had two of each of these) and a Japanese variety that I can never remember the name of but probably mentioned earlier and Lemon.
I'm casting around now for ways to preserve them. Just came across a mayonnaise company website that mentioned you can slice, salt, drain water that comes out, then freeze
with all the air squeezed out. Thaw in the fridge and use in dressed salads of creamy or mayonnaise type (with tomatoes... with chicken, cold pork roast, ham or tuna... mix in potato and egg salads, etc.) I think I'll freeze a test batch and try these.
Some of the SVB resistant C. moschatas and C. mixtas/angiospermas I'm growing at the base of the corn are later maturing. Thai Kang Kob FINALLY opened a female blossom. I hand pollinated to ensure fruit set even though the bumblebees are all over the blossoms.
I took what I thought was a funny video of the bees. I'll post it if I can figure out how.
The vines of the SVB infested Uncle David's Dakota Dessert Squash dried up so
I harvested the only fruit. The skin was hard but gave a little to thumbnail pressure, but there was a hole in the stem
Afraid of repeat of the Red Kuri, I cut it up. But this time the fruit was intact and mature.
Unfortunately, that means I missed my chance to cure it for a month to sweeten, but it was very good nevertheless, roasted in 1/2" of water and butter and served with a drizzle of maple syrup.
I saved some of the mature seeds. It'll be a mystery/possible cross next year since Red Kuri and the volunteer pumpkin are both also C. maxima.