MAY frosts have singed the tops on some of my new potatoes, much to my dismay, but I am firmly of the view that nature should take its course, and will leave well alone, save for even more earthing up for protection.
New potatoes will just be a little late this summer, I fear.
With the colder nights, I have delayed sowing squashes and pumpkins, but have now started them off in the greenhouse.
One variety that was top of my list was Uchiki Kuri, a winter squash that has bright orange fruits ripening in September.
We ate our last stored Kuri at the end of March, after nearly six months in storage, which I thought was impressive. I tried tying and trailing over hazel poles last summer, but their weight dragged the plants down so I’m giving that method a miss this year.
I’m adding another winter squash to my growing list that, I am told, stores well. Green Hubbard is a heritage variety that arrived in Europe via North America from the West Indies in the 18th century. It can weigh as much as 30kg, when ripe, apparently, and has a tough orange/greenish skin, so will contrast nicely with the Uchiki Kuri.
Winter squash is different to summer squash such as courgettes, in that you leave them to develop a hard skin.
The only problem is that the larger varieties such as Green Hubbard need loads of space and take a long time to ripen, and a hot summer would help.
After last week’s frosts, warmer nights would be useful too.
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