Monday, November 2, 2009

Front yard squash

All of the vines got pulled out of the front yard this weekend.


One pull and I was hooked -- I ran around like an avenging angel, tugging vines and leaves away from the apple trees, across the lemon tree, over the rosemary bush. Turns out there were a few surprises out there. I did the fingernail trick and they were all tough enough, so that was a nice outcome.

From left to right, Marina di Chioggia, Triamble, Butternut, Triamble, Lakota, Triamble. I haven't weighed these babies yet. I still don't know how the Triamble taste -- the ravioli that the last one was supposed to star in stuck to the table, and we ended up having takeout pub pies that night. I may have thrown just the tiniest fit, also.

The first Marina di Chioggia (a different one than the one in the picture) I baked, though, on the night before Halloween, worked up into the smoothest pumpkin pies I've ever made from homemade squash. Like butter it was.

The other half of that squash is in the freezer, waiting for a less-dramatic try at ravioli again.

17 comments:

GrafixMuse said...

The squash looks beautiful! And the pumpkin pie scrumptious! I think I want to grow more winter squash next year.

Mr. H. said...

Very nice looking squashes.And the pie! How darest thou bring forth such magnificant temptations, and I but able to gaze from afar.:)

kitsapFG said...

Fun surprises in the garden clean up! That's a pretty good secondary harvest total!

The pie looks like it was delicious.

Michelle said...

I can see you even now, running around the garden tugging at those vines! And I'm sure I've had the same tiniest of fits over sticking raviolis...

Marina di Chioggia ranks #1 in my squash book. I regret every year that I don't grow it, like this year. It's my favorite for simple pan fried or grilled squash slices with an agro dolce sauce. And it does make the best ravioli filling. Really, anything you can do with squash, it's the best. Next year!

Annie's Granny said...

Oh boy, I'm going to show Mr. H your pumpkin pie made of squash! He seems to think I'm the only one who does this, and that it is a sacrilege! But you know what? I baked him a $3.25 Sarah Lee pumpkin pie today, and he liked it. That might be the only kind I make for him from now on. Yes, I'm bitter.

Susan said...

What a fantastic squash lineup. And I never knew they had such poetic names. I love your tiniest of fits--cracked me up. The pie looks great. We have two pumpkins that weren't big enough for Halloween but I hope to make pie of them for Thanksgiving.

Daphne said...

I love all those different squash. How pretty. You will have to give us a taste test of them all.

Engineeredgarden said...

Thanks for identifying those squash. I didn't know what kind they were. I think it's awesome that you made a pie with one - I bet it was yummy!

Stefaneener said...

GrafixMuse, thank you. I am a new convert to winter squash -- more, more, more!

Mr. H., you will have to plan a trip to the beautiful Bay Area. Or maybe I'll just mail you a 15# Marina!

kitsapFG, it was a nice surprise -- although I thought I probably should have looked before I began yanking on the things.

Michelle, yes, occasionally my cool control slips a little bit. Thank goodness for takeout. I hadn't planned to grow these again, but I may have to. I'm going to do a head-to-head between them and butternut, which are so convenient and tasty. I'd like to see your grilled slices in action. That's not something I'd think to do.

Granny, ALL pumpkin are "squash," and this one is an Italian "pumpkin." Seriously, Mr. H. doesn't know what he's talking about (or missing). What about sweet potato pie? Sheesh. Save it for people who know and love it. Sometimes I feel a little "pearls before swine" with my produce and my family. . .

Susan, you've probably seen me with a fit like that. Your pumpkins will make lovely Thanksgiving treats! I haven't seen your garden in a LONG time.

Daphne, I'll have to keep notes.

EG, pie isn't my first impulse, but I thought we'd have adults waiting for ToTing teens. We didn't, so I ended up bringing one to a party and parceling the other one out. In fact, maybe I'll have some for lunch!

el said...

Ooo. I definitely need some of those MdC seeds!

Add eggs and cream and...how about a squash creme brulee?

(believe me I am getting quite creative with winter squash dishes.)

Kristin said...

How funny,

I noticed those squashes lined up on your front staircase and now here they are in your blog.

They are beauties and so is your pie. Ravioli? You are so ambitious.

patricia said...

I have one of those Triamble from a plant that you gave me. It's such a pretty color. If you cook one up, let me know how it tastes.

Why did your ravioli stick? Have you ever used rice flour to dust them after the last rolling? That's a secret I learned from a pasta class, and it works great. It stays on the surface of the ravioli (or other finished fresh pasta) without getting absorbed, like regular flour does.

Stefaneener said...

el, you're going to have to share your recipes. I know you have more raw materials than I do!

Kristin, life intersects blogging, huh? Ravioli is simple, given a few parameters.

Patricia, that's something you'd told me about but I'd forgotten. It would have helped. I think my 4 year old assistant may have slowed the process down just enough that the filling moistened the pasta sheets right through.

Jackie said...

I love your squash gang. Best of luck with the next ravioli attempt!

chaiselongue said...

Beautiful pumpkins, all different shapes! How could the lasagne go so horribly wrong? I hope the next one is declicious.

Just Jenn said...

I love squash, yours are so beautiful! (and that pie sure looks tasty! Well, what's left of it)

Kate and Crew said...

Wow that's some cool squash! I always feel like I'm missing out on the squash varieties out there. I see so many funky looking squashes at the farmer's market and grocery store but i dont know how to prepare them. I wonder if there's a "how to prepare funky squash" website out there. I'll go look later today. I'm dying to know what the Triamble tastes like - I've never even heard of it!!!