Get ready for a daft question!

**Nicos** · 03-10-2016, 09:30 AM

Can I ask what varieties you have grown??

**Greenleaves** · 03-10-2016, 09:35 AM

Crown Prince, Honey Bear, Kab...something and Red Kuri

**Nicos** · 03-10-2016, 09:45 AM

I've only grown red Kuri from that list.
Once the plant dies back we just take them off and store/ use as needed.

It's got a lovely flavour- particularly when roasted and makes a smashing soup!

**hamamelis** · 03-10-2016, 09:58 AM

The general guide to when they're ready that I was told is to wait til the colour is even all the way round (including the bit on the ground) and ideally til the stem is completely brown, though if a proper frost's forecast it's better to get 'em in even if it is a little early.

As for storing, I admit I don't really do much other than make sure there's a good length of stem (rot tends to start from the stem end, so a long stem can prevent it affecting the fruit, and gives you a good early warning of impending rot), wiping off any dirt and keeping it somewhere dry. I'll keep them on a windowsill for a bit if I'm not 100% sure they're fully ripe.

I"m sure there's a proper way to cure them, but mine seem to last well into the new year anyway!

**Ms-T** · 03-10-2016, 11:00 AM

Thanks i needed to know this too,

my first time growing squash.

**Bigmallly** · 03-10-2016, 11:32 AM

I would have a goggle & see what they are supposed to look like or maybe the seed packet then go from there. If frost is forecast I would be tempted to take them off the plant & ripen them indoors.

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