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Common household remedies request

I'm told my squash isn't as sweet this year as it was last year -- and the people who tell me that are right. And that's a shame, because I pride myself on my winter squash. Same seeds, same patch (with soil amendments this year and last, including compost).

Two potential differences:

1. We picked earlier last year; and the baseline squash for sweetness was, in fact, eaten in early November of last year. So maybe we just wait.

2. Last winter, unlike past years, I mulched with leaves over the winter. Could that have affected the soil in some way, hence the taste?

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twig's picture
Submitted by twig on

according to Carol Deppe, author of The Resilient Gardener. Here's a direct quote from the book:

Squash varieties of the Cucurbita maxima species need a full month of storage indoors to cure into prime quality. Many max varieties will keep several months. Some varieties actually become sweeter and develop more intense flavors for six months or more of storage.

So premature squashing may be the problem.

Also, if you don't have a copy of the book, it is outstanding.

Cyn's picture
Submitted by Cyn on

I am blame the lack of rain in the northeast.

Submitted by lambert on

Stressed grapes are more flavorsome, though.