I hope I haven't missed any similar answers to this question already! I tried a search and couldn't find anything.
I've grown Sweet Dumpling, Rolet and Turk's Turban for the first time this year. Given the previous comments about Turk's Turban I'm not too worried about them(!)but I would appreciate any advice on how to tell when the others are ready for harvest. At present they are all about the size of large grapefruits and some of the Sweet Dumplings are starting to get the green marbling on them. I've only grown one plant of each and have about six Dumplings and eight Rolet which may explain the smallness!
Many thanks in advance.
Sweet Dumpling and Rolet Squashes
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peter
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Wait till the very first frost of the year, when the foliage will almost melt overnight, then harvest your squask and "cure" the skin on them by placing in a sunny, dry and not too hot spot.
Basically the longer they have on the vine the better the end result.
Basically the longer they have on the vine the better the end result.
Do not put off thanking people when they have helped you, as they may not be there to thank later.
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Primrose
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I think you will certainly enjoy your Sweet Dumpling. When roasted the flesh tasted very similar to baked chestnuts.
I've always left my Sweet Dumplings on the vines until virtually all the leaves have withered and as they get riper the green stripes start to appear. By this time the skins should be tempering (getting harder) so leave them out in the sun as long as possible and then store in a cool dry place.
Incidentally, if you save the seed from this, you will get a squash seedling from it the following year and in fact I've found that squash seeds disgarded and dug into the ground seem to sprout and grow more strongly than the ones I sow indoors. However, you will not necessarily get another true Sweet Dumpling. You will get a squash,but possibly of a slightly different shape or colour. Still very edible of course but the flavour may not be quite as good as the original baked chestnut flavour.
I've always left my Sweet Dumplings on the vines until virtually all the leaves have withered and as they get riper the green stripes start to appear. By this time the skins should be tempering (getting harder) so leave them out in the sun as long as possible and then store in a cool dry place.
Incidentally, if you save the seed from this, you will get a squash seedling from it the following year and in fact I've found that squash seeds disgarded and dug into the ground seem to sprout and grow more strongly than the ones I sow indoors. However, you will not necessarily get another true Sweet Dumpling. You will get a squash,but possibly of a slightly different shape or colour. Still very edible of course but the flavour may not be quite as good as the original baked chestnut flavour.
You are the lucky one to have sweet dumpling. Mine were reluctant from the beginning - took so long to germinate I gave them up and then 6 seedlings slowly emerged. Put them out in early June and they sat for weeks and sulked. They only started to really develop about a month ago and the fruits are either non existent or miniscule!Now Crown prince - they are different! They've rampaged all over the veg.patch and produced beautiful big fruits which are turning blue already. I also tried metro and little gem squash. Metro equalled sweet dumpling and little gem have rampaged all summer. I haven't really treated any of them differently.
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Garlic_Guy
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peter wrote:Wait till the very first frost of the year, when the foliage will almost melt overnight, then harvest your squask and "cure" the skin on them by placing in a sunny, dry and not too hot spot.
Basically the longer they have on the vine the better the end result.
Hi Peter, I can see the sense in this. However my Butternut sprinters reached full size and started to turn yellow on the plant by themselves in August. Whilst lifting one to put some straw underneath, the stem snapped. I've since harvested all the initial crop and they've been "curing" in our conservatory.
I realise that they could have been left on a little longer....too late now!
However one beneficial side effect is that the plants (which had originally stopped flowering) have now resumed and currently have some more squash fruit about 4" long on them.
So, is it general opinion that they longer they're left on, the better they'll taste? Is there any danger of damage to the fruit by frost, if left for as long as you suggest?
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peter
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Colin, generally unless we go from Autumn to Artic in one night, the first light frost of Autumn will kill the leaves, which while frozen will still protect the fruit.
Also by then the "good" fruits will have a semi-cured skin.
That next day is when I get the barrow and go harvesting, helps to find the blooming things too. One spring I found the remmnants of a large Crown Prince under the blackcurrent bushes.
I doubt the 4"ers will come to much.
I think the longer they are on the sweeter the fruit and the tougher the skin.
Also by then the "good" fruits will have a semi-cured skin.
That next day is when I get the barrow and go harvesting, helps to find the blooming things too. One spring I found the remmnants of a large Crown Prince under the blackcurrent bushes.
I doubt the 4"ers will come to much.
I think the longer they are on the sweeter the fruit and the tougher the skin.
Do not put off thanking people when they have helped you, as they may not be there to thank later.
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Hello everyone,
Many thanks for all the really useful advice and tips. I'm certainly looking forward to harvesting and eating the Sweet Dumplings now. I agree with Jane E though about the trickiness of growing them. I put cut off plastic bottles around mine as cloches at first. They were all put in as an experiment on our allotment which we just acquired this year (yippee!!) after a few years of trying to grow too much in too small a space at home, so I think it may be beginers luck! I'm really impressed with them and am thinking of trying some different varieties next year. Buttercup sounds good from previous postings.
Thanks once again, June.
Many thanks for all the really useful advice and tips. I'm certainly looking forward to harvesting and eating the Sweet Dumplings now. I agree with Jane E though about the trickiness of growing them. I put cut off plastic bottles around mine as cloches at first. They were all put in as an experiment on our allotment which we just acquired this year (yippee!!) after a few years of trying to grow too much in too small a space at home, so I think it may be beginers luck! I'm really impressed with them and am thinking of trying some different varieties next year. Buttercup sounds good from previous postings.
Thanks once again, June.
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peter
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June, try a Crown Prince.
Once tried, always grown.
Once tried, always grown.
Do not put off thanking people when they have helped you, as they may not be there to thank later.
I support http://www.hearingdogs.org.uk/
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