Well it hasn't rained in weeks and I have squeezed out the last drops from the water tank. There is no rain on the horizon and it is HOT. Burning hot, the sun is scorching - you can feel it toasting the top of your head after only minutes outside. Because water here now costs a fortune, when the tank runs out, I let things go... so the sunflowers are drooping, the celery tops are burning, and all my leafy greens have practically disintegrated.But the spaghetti squash are thriving!
Ha!
Ha!Not because they are some sort of hardy drought resistant type, but because they are my favourite things in the garden at the moment, and for my favourite plants I will lug a bucket of water around the backyard.
So as the lugging of buckets indicates, I am quite chuffed with our spaghetti squash. It's fabulously decorative and is rivalling the broccoletti for fast growing produce. We have around five plants climbing up our wonky teepees, and around three decent sized fruit so far, but more teeny tiny fruits are popping up everywhere.
With my track record for harvesting things before they are ripe, I am of course already dying to pick the biggest one. I don't have a photos of it that I want to post, as all the photos I took managed to feature my diagonal next door neighbour's very ugly shed. But the largest one is of course bigger, and it's starting to turn yellow. The vine of the larger on is also starting to wither, which doesn't look brilliant on its teepee, but does bode well for its ripeness.
I'm so going to pick it this week coming.
13 comments:
Excitement!! I adore it. I also know it as shark Finn melon. So yummy! I tried to grow some and it all got confused and cos sproutings all look similar I can't tell if I have zucchini, gem squash, spag squash or trombocini!!
Looking fwd to what you do with yours.
Mine generally goes into a clear Chinese soup :)
Mrs Bok, shark fin melon is a WAY better name than spaghetti squash - I am so pinching that name now. I'd love some cooking tips for the squash, clear Chinese soup sounds divine.
Can't wait to see how you will cook the Spaghetti Squash. Will you serve it with pasta, I wonder??
[Saw your comments about Reading, on my blog. Sounds like you enjoyed your time there. I bet they still remember you in that pub!]
That is exactly what I was doing last summer it still isn't raining much,once a fortnight if we are lucky.
I am so looking forward to seeing it too. If you have success I'm thinking about trying to grow one myself.
We've been having loads of rain here in Melbourne lately. But it is starting to warm up too.
Sometimes I envy your climate, Miss Ali...but sometimes I don't...this is a 'don't' time. I too am looking forward to seeing what you do with your squashy shark fin spaghetti melon.
oh I adore spaghetti squash, but every time I try to grow it here it starts to rain and the whole plants ends up a pile of mush. I will try again next dry season though. I boil up the squash and then scrape it out with a fork into strands. It looks just like spaghetti and lovely topped with spaghetti sauce.
oooh you have me intrigued....just how ugly is this ugly shed?
Gorgeous photos, as always :-)
AfricanAussie knows how to cook it. Do it whole or it will be too mushy. Save seeds from one which you don't cook, though.
'Shark Fin' - yecch ... knowing that some creeps cut off the fins and toss living sharks back into the water put me off ever wanting to try it. Errrrkkk.
Spaghetti Squash seems like a good name to me, but then it's the one I am used to.
Water - save your rinse water from the washing machine, either run it out with an extension to the pump hose or save it in a drum and run it out later. It's a lot better than no water.
Shelly, very ugly. They somehow managed to choose the colours of my primary and then secondary school uniforms, and blend them together in colorbond and trim to create a shed of an incredible unattractiveness. Then they fenced it very bizzarely so that there is now a space between the back fence and another fence where you can't get to but the grass can. So kind of a fenced in weed area for me to look at. Sweet.
I love those, with heaps of butter and salt, yummy.
You can pick and eat spaghetti squash at any stage; it'll taste good. However, for maximum "spaghettiness" of the strands, you really need to wait until the squash is fully mature. You can tell when that is by trying to poke your thumbnail into the skin. When the skin is too hard to be pierced, the squash is fully mature,
Oh thank you Helen, I had read that you could pick it at anytime, and that was very much like the waving of the red flag to the bull. I am a notorious early picker - so what a perfect crop for me!
the greenbackyard I will most definitely try it like this. I like anything with butter and salt :)
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