I'm making room for the 6 full sized squash maturing out there -- plus the 2 I hand pollinated have successfully set.
...and I have 5 or 6 full sized luffah as well as a number of intermediate size as well as immature fruits developing on the vines.
- Top left is a runty curved Tromboncino -- labeled 8/10 but (guess what ?) August of 2015. I wanted to try tasting one that was fully mature, but even fully cured, it wasn't sweet ...though it was flavorful in its own way. (I think I will just eat them as summer squash) These few were all the seeds in the tiny seed cavity.
...Unlike the Not Kakai which looked more like a straight necked yellow squash when immature. The seeds had hulls, and I saved a little bit but mostly baked them with the flesh. The resulting cooked squash was like spaghetti squash but not separating into strings. It wasn't exactly crunchy but stayed firm even after further cooking. I had to be creative to make it palatable -- used 1/2 in a Philippine style spicy vegetable and beef stew with okra, green and immature tomatoes, and immature runner beans (diced into the stew green pods and all -- yum! very "meaty") I tried to mash the other half of the baked squash by cooking with diced potatoes until the potatoes were cooked, but the squash remained firm and had to be cut up into chunks.
- Last of the three, fully matured Kakai that were harvested this summer was peeled, sliced, salted, then blotted to be put in the dehydrator, seeds and all. This is DH's favorate (and nearly only way he will eat squash).