8 responses to “Cucurbita ‘Hybrid Grey Crown’ and Cucurbita ‘Schooltime’”

  1. jay bost

    great squash..
    they reminded me of this one http://www.seedsofchange.com/garden_center/product_details.asp?item_no=S17163
    and others we grew at seeds of change… seems that Japan, Australia, NZ have the blue genes going on…

  2. Beverley

    Cucurbita – kew-kur-bi-ta Latin name for a gourd. Dictionary of Plant Names, Coombes

  3. George L. in Vermont

    Zombie Flesh!! Excellent nomenclatural flair dude!
    I just picked up my winter’s squash supply from my local organic grower and had to settle for staid old Buttercup, Delicata and Sunshine. Great to celebrate a native North American food species. Great photos and thanks as always!

  4. elizabeth a airhart

    ZOMBIE FLESH
    do you serve this goul syrup?

  5. Mary Hamilton

    Any good recipes for pumpkin? Mma Ramotske in Alexander McCall Smith’s books about life in Botswana often seems to dine on pumpkin, always describing it as delicious.
    As a retired biochemeist who never studied Botany and never had a garden, I love this site.
    Thanks!

  6. Peggy

    Dear Elizabeth:
    GROWN!
    > ZOMBIE FLESH
    > do you serve this goul syrup?
    >
    > Posted by: elizabeth a airhart at October 18, 2007 09:51 AM
    Dear Mary Hamilton:
    I like to clean and cut into manageable chunks, steam till nearly tender, then bake the pieces with butter and either (1) onion/garlic/dill/cumin or (2) butter/cinnamon/nutmeg, in a 350 degree oven for about 40 minutes.
    Also you can steam till very tender, mash, sautee onions and garlic in butter, reheat all in the steam water with more butter, and when simmering, add milk or cream for a magnificently delicious soup.
    Pumpkin is good as either a savory vegetable or a dessert!
    Mma Ramotswe RULES!

  7. Margaret-Rae Davis

    I sure enjoyed seeing todays’ photograph. It was a good link to go to and see more pictures.
    Thank you
    Margaret-Rae

  8. Maire Smith

    I simply bake grey crown pumpkins whole in the oven. When they’re cooked through (and caramelised on the underside), they smell wonderful.
    I let them cool off a bit, until they’re not going to scald me. Then I cut them open and dig out the flesh.
    After running it through a food processor, I freeze about half of it in icecubes, for quick lunches.
    Then I water down the pulp left over, with stock if I have any handy, and mix in some grated cheese. With toast, and sour cream if I have any, it makes a fantastic lunch of soup and toast.
    I’m glad to hear that grey crown is bad for making jack o’lanterns. I’m a New Zealander, and I always wondered what I was doing wrong!

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