Hi Alessandra. Technically, a marrow is NOT the same as an overgrown zucchini, although people often mistakenly call them marrows. A marrow has a hard skin and therefore has keeping qualities, and can hold its shape for baking. A over-large zucchini still has a soft skin and won't store. People here do sometimes eat the large zucchinis baked etc and refer to them as marrows but it isn't botanically correct.
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How to Grow Pumpkin and Squash - MSU Extension
Alessandra says So is a marrow an overgrown zucchini? In Italy we only pick young zucchini and if one becomes to big we keep it for seeds. I was very surprised to see them on the table the first time it was in the UK and I am still not clear if there is an actual vegetable called marrow. Please wait.
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Post a comment: Your Name Enter your name - this will show on your post to identify you Your Message In order to assist us in reducing spam, please type the characters you see:. Cuisine Styles! What Vegetables do I sow now? For which part of your garden? Or search for your flowers by height. However, we recommend that growers harvest as soon as crops are mature and store under proper conditions, if it is feasible.
How to grow pumpkins and squash
If you need to hold fruit in the field for pick-your-own or any other reason, using a protectant fungicide e. Scout for insects feeding on the fruit and handles, which may include squash bug nymphs or adults, striped cucumber beetle, and squash vine borer and control them if damage is evident. What about pumpkin stems, i.
Pumpkins may not be marketable if the handle is broken off or dried up. Ideally, if the timing is right, pumpkins would be cut from the vine one to two weeks prior to marketing. However, if they are harvested now they may sit much longer before being sold. The discussion of how early to cut handles is an old one with many different opinions. One view is that it is advisable to cut the handles from the vine to save them from advancing powdery mildew and reduce shrinkage.
Whether or not handles shrink and shrivel after cutting is affected by plant stress, genetics variety , moisture and temperature conditions, and disease. There are many diseases that can affect handles, including Powdery mildew, Plectosporium , Fusarium , Black Rot, and Alternaria. Again, proper curing and storage conditions are key.
Ideally, pumpkins should be harvested when fully mature, with a deep orange color and hardened rind. Similarly winter squash should be harvested when mature, as indicated by corking of the stem, loss of rind surface sheen or gloss, groundspot yellowing, and die-back of the tendril nearest to the fruit.
As long as pumpkins have started to turn color, they will ripen off the vine if held under the proper conditions. While not ideal, this may be preferable to leaving them in the field if conditions are not favorable. If necessary, pumpkins can be ripened in a well-ventilated barn or greenhouse. Night temperatures should not drop below the sixties.
These are the same conditions as those used for curing. A period of curing is often recommended for squash or pumpkin showing non-hardened skin or surface damage. However, research on this subject has produced variable results, and shows that curing squash is not consistently beneficial when the squash shows no damage or is well matured in the field. The curing period is typically about 10 days. During this process the fruit skin hardens, wounds heal, and immature fruit ripens — all of which prolong the storage life.
Colder temperatures and higher humidity will speed decay. In relatively mild climates, an unheated garage or shed may be the a good place to store your Winter Squash and Pumpkins. In colder climates, they usually store well in a cool basement, attic or unheated bedroom. Storage life is also determined by genetics. Some varieties of Pumpkins and Winter Squash store much better than others. For long-lasting Winter Squash, we recommend several heirloom varieties from Australia, including Australian Butter Squash, Triamble Squash and Jarrahdale Squash which is said to store for up to a year!
Butternut Squash , typically stores perfectly for four to five months. Tivoli Spaghetti Squash and Zeppelin Delicata Squash have the shortest storage life and should be eaten up within six to eight weeks.
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Under the best of conditions, Pumpkins have a storage life of two or three months. Even though Pumpkins are good keepers, whenever you get a free afternoon, it is nice to make your own Pumpkin Puree for the freezer. Once you have it, you can easily make a whole slew of wonderful Pumpkin risottos, soups, stews and desserts whenever the spirit moves you.
We eat a lot of Winter Squash and Pumpkin in fall and early winter. There are many reasons to eat foods when they are in season, but the best reason is that they better.