Trailers : Height up to 30cm/12" - Spread several
metres
Bush: Height up to 60cm/2ft - Spread up to
90cm/3ft
Yield
Per Plant
Pumpkins - 3-5 pumpkins
Squash: +10
Time between sowing and harvesting
15-20 weeks
Sowing time
Indoors- late April - temperature +19C/66F
Outdoors - Late May - Early June - temperature +19C/66F
Where to Sow
Indoors in pots of compost
Outdoors in containers or open ground
Requires very rich, well drained soil/compost
How to Sow
Indoors - 12mm/1/2" deep on its side - seed 1 per
7.5cm/3" pot
Outdoors in containers - 2.5cm/1" deep on its side in large
containers (at least 30cm/12inches wide) or 2 per
growbag
Outdoors in open ground - 5cm/1" deep on its side at least
45cm/18 inches apart on all sides.
After Germination
Keep well watered. Protect from slugs.
Growing on -
in Containers
Harden off indoor sown plants then transplant singly large
containers at least 30cm/12" wide and deep or 2 per growbag.
Growing on -
in open ground
Plant out at least 60cm/2ft apart on all sides.
Aftercare
Pinch out growing tips of trailing varieties when they reach
60cm/2ft long. Keep very well watered but only water around
the plants and feed with liquid fertiliser once the fruits
begin to form.
Harvesting
For the smaller squash varieties continual cropping is
necessary to prolong the harvesting period. Start cutting
patty pans (custard) and summer squash at about 10cm/4"
depending on the variety. Cropping only continues until 1st
frosts (about 8-12 weeks).
Winter varieties should be allowed to mature on the plant.
Towards the end of September, cut back some of the leaves to
expose the fruit to the air/sun to ripen and harden for
about 10 days before harvesting.
Pests and
Diseases
Companion Plants
Powdery Mildew
Indications
Yellow patches on leaves with a greyish mould
Treatment
Organic
1.
Remove the infected leaves and apply an organic sulphur
spray/dust every 7-10 day
2. Spray with a VERY WEAK solution of milk and water (1
part milk, 9 parts water) weekly
3. Increase humidity - the fungus loves hot dry conditions Chemical
Spray with Dithane (mancozeb), or a multi-purpose fungicide
containing myclobutanil,
Prevention
Organic
1. Avoid damp or humid sites and
overcrowding.
2. Practice crop rotation.
Mosaic Virus
and Aphids
Indications
Leaves puckered with pale or yellow mottling
Treatment
None - destroy all infected plants
Prevention
Organic 1. This virus is carried by greenfly.Spray young plants with a weak solution of soapy water
as soon as you see aphids.
2.
Use water through a hosepipe to knock the aphids off the plants
3. Practice crop rotation Chemical Spray with an insecticide containing
Dimethoate
or Pyrethrum
Slugs
Indications
Young leaves are eaten - sometimes completely missing
Treatment
Organic
1. Sink small pots filled with beer to ground level. Empty daily
2. Sprinkle slugs with table salt Chemical
Use slug pellets
If you know aphids are a problem in your area, grow flowers such as
nasturtiums, calendula asters, dahlias, and zinnias nearby as they act as a lure.
Create a bio-diverse environment by planting flowers
nearby to attract bees, ladybirds and other "friendlies". To learn more about companion planting click
here.
In the Kitchen
SUMMER VARIETIES
Storage:
Refrigerate for up to 5 days
Preparing:
wash in cold water. Cut a thin slice from each end then cut as required.
There is no need to peel. The flowers are also edible. These are usually
fried in a light batter or stuffed and fried or baked.
Cooking:
Bake/Roast
Whole = 30 - 45 minutes
Boil
Chunks, slices or Cubes
= 6-10 minutes
Fry/Sauté
Chunks, batons, slices = 6-10 minutes best lightly floured
or battered
Microwave
Chunks, thick slices or Cubes = 3 - 4 minutes
Steam
Chunks, slices or Cubes = 15 - 20 minutes
Stuff
Halves = 30 - 45 minutes
WINTER VARIETIES
Storing: Once properly air ripened, pumpkins and some squashes
can be stored for up yo four months in a cool dark place.
Preparing:
Wash the outsides in cold water before starting to prepare. Larger
winter pumpkins are best cut into manageable pieces before peeling and
seed removal unless they are going to be stuffed. If using whole, simply
wash well in cold water then slice the top or an end and scoop out the
seeds and fibres with a metal spoon.
Cooking
Bake/Roast
Large whole/halves = up to 90 minutes cook
as above
Large Chunks/Wedges = 20 - 30 minutes
drizzle with oil
Boil
Chunks/Thick Slices =
10-15 minutes
Fry/Sauté
Chunks/Thick Slices =
8-10 minutes best lightly floured or battered
Microwave
Chunks/Thick slices =
5-7 minutes
Steam
Chunks/Slices/Cubes = 20 - 25 minutes
Stuff
Whole/Halves = 60-150minutes depending on
recipe
For more preparation and cooking information about
pumpkins and squash plus lots
of recipes visit our sister site
www.recipes4us.co.uk.
